chocolate strawberry cheesecake

The Best Chocolate Strawberry Cheesecake Recipe

It’s that most wonderful time of year again when our homes are filled with the season’s brightest crimson-hued berries. From the simple pleasures of strawberries paired with a swoop of cream, to the extravaganza of a pavlova – there are no dearth of delicious ways to enjoy our favourite winter fruit! In fact, here’s yet another treat to help you get your fill: a luscious chocolate strawberry cheesecake recipe.

Shared by our regular contributor Bianca Manik – Le Cordon Bleu-trained pastry chef and founder of Blanchette patisserie – this eggless recipe celebrates the classic combination of chocolate, strawberries and cream. It all comes together in a dessert that’s as attractive as it is sumptuous!


Chocolate Strawberry Cheesecake Recipe

chocolate strawberry cheesecake

Ingredients

For the crust:

  • 50g flour
  • 15g caster sugar
  • 15g melted butter
  • Pinch of salt

For the cheesecake:

  • 120g cream cheese
  • 65g condensed milk
  • 90g heavy cream
  • 65g 70% dark chocolate

For the topping:

– 150g freshly cut strawberries

  • 50g melted chocolate/powdered sugar

Method

For the crust:

  • Preheat the oven to 180°C
  • Mix together all the ingredients for the crust , place it on a parchment lined metal tray and bake for 5 minutes.
  • Once cool, blend the crust in a food processor. The crust should come together if pressed.
  • Grease and line a 5 inch springform pan with foil. Press the crust down in the lined pan until even.

For the cheesecake:

  • Preheat the oven to 160° C.
  • Melt the dark chocolate over a double boiler or in your microwave.
  • Using a hand mixer, beat the cream cheese until smooth.
  • Add the heavy cream and the condensed milk to the cream cheese. Mix until it comes together.
  • Mix the warm chocolate into the cheesecake batter.
  • Pour the cheesecake batter over the crust. Bake for 20 minutes, or until the center still has a slight jiggle but the edges are set.
  • Allow the cheesecake to come to room temperature. Once cool, place it in the fridge for at least 4 hours.
  • To remove the cheesecake from the pan, place a knife in warm water for a few minutes. Wipe it dry, and move the warm knife around the pan to loosen the cake. Unlatch your springform pan and loosen the bottom of the cheesecake with a large knife/spatula. Using the flat side of the knife, slide it off on any plate you’d like!

For the topping:

  • Place the cut strawberries over the set cheesecake.
  • Drizzle with melted chocolate or powdered sugar!
chocolate strawberry cheesecake

Love cheesecakes? Explore more of our favourite cheesecake recipes, here.


ABOUT BIANCA MANIK

Bianca Manik is a pastry chef trained at Le Cordon Bleu in London and School for European Pastry in Mumbai. She believes in baking cakes that should be eaten under your covers, just so that you don’t have to share any of it! She currently runs Blanchette, a patisserie based in the heart of Mumbai.

Instagram @BlanchetteIndia @ChefBiancaManik

Explore More Recipes From Bianca


We’d love to hear from you! Do let us know if you try this recipe – you can leave a comment below and/ or tag us in your delicious creations on Instagram @the_foodiediaries

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