Chocolate Covered Strawberry Cheesecake

May is National Strawberry Month.  So why not take strawberries to the next level paired with cheesecake and a brownie base?  Oh, and also chocolate covered strawberries on top, because chocolate + strawberries = the best!

In fact, this is the cheesecake that converted Spud.  He never cared for cheesecake before this one and now that he’s had this one, he’s been requesting it ever since!

This is a definite win!

I had the idea to make this combo, but just couldn't find a recipe I loved, so I created my own, combining components from my Strawberry Swirl Cheesecake and my Brownie Bottom Raspberry Cheesecake to make something that is really special.

Sunday Funday

Strawberries

• Chocolate Covered Strawberry Cheesecake by Amy's Cooking Adventures
• Easy No Bake Strawberry Ice Box Cheesecake by Our Good Life
• Homemade Strawberry Balsamic Sauce by Sneha's Recipe
• Scallop Crudo with Pixies and Pickled Strawberries by Culinary Cam
• Strawberry and Tomato Salad by A Day in the Life on the Farm
• Strawberry Yogurt Sherbet by Mayuri's Jikoni

Chocolate Covered Strawberry Cheesecake

Strawberry Sauce

1 cup sliced strawberries (thaw if using frozen)

2 tablespoons sugar

1 tablespoon water

1 tablespoon rum, optional

1 ½ teaspoons cornstarch

Brownie Base

4 ounces dark chocolate chips

½ stick (¼ cup) butter

½ cup +2 tablespoons white sugar 

2 large eggs

½ teaspoon vanilla extract

¼ teaspoon salt

2 tablespoons unsweetened cocoa powder

¼ cup + 1 tablespoon all purpose flour

Cheesecake

2 (8 ounces) blocks cream cheese, softened

½ cup white sugar

¼ cup sour cream

1 egg

½ teaspoon vanilla extract

For the strawberry sauce, place all ingredients in a blender and blend until smooth.

Pour the mixture into a saucepan over medium heat and cook for 5-8 minutes or until thickened.  Remove from heat and set aside.  Once cooled, push through a fine mesh sieve to remove seeds.  Set aside.

Preheat the oven to 350 degrees F.  Spray a 9-inch springform pan with nonstick spray and line with parchment.

 

To make the brownies base, melt the dark chocolate chips and butter in a double boiler or microwave.  Whisk until smooth, then whisk the sugar in until combined.

 

Add the eggs and whisk until the eggs are completely incorporated.  Stir in the vanilla and salt.  Mix in the cocoa and flour until completely combined.  

 

Pour the batter into the prepared pan and bake for 15-20 minutes or until the edges are cooked (the middle may not be completely done).

 

While the brownie base cooks, make the cheesecake.  Place the cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment, beat until smooth and creamy, 2-3 minutes.

 

Scrape down the sides of the bowl.  Add the sour cream and beat until combined.

 

Scrape the bowl again and add the egg and vanilla.  Beat until combined.

 

Remove from the brownie base from the oven and reduce oven heat to 325 degrees F.  Pour the cream cheese mixture evenly over the brownies, followed by the strawberry sauce.  Use a butter knife to gently swirl the sauce into the cheesecake.  Return to the oven and bake for 25-30 minutes or until the edges are set (middle may still be slightly jiggly).  Cool to room temperature, about 2 hours.

Loosely cover and refrigerate overnight to chill completely.  Serve topped  with chocolate dipped strawberries.