Chocolate and Strawberry Cheesecake Recipe

I get so much joy with strawberry recipes! I adore their smell and they make me feel that spring has entered my kitchen! I’m in a very good mood when I feel their smell in the fridge, or when I see them on the kitchen’s counter… So, this Sunday’s noon, I decided to experiment with a recipe I’ve seen quite a while ago! The result was a marvelous cheesecake with cream cheese and strawberries with topping of velvety chocolate!


For pie base
  • 1 package (250 g) of digestive cookies
  • 50 g butter
  • 50 g dark chocolate couverture, finely chopped
For the chocolate cream
  • 450 gr. cream fresh 35 % fat , whipped in a mixer so it looks like yogurt
  • 225 gr. chocolate 50 % -55 % cocoa , cut into chunks
For the strawberry cream
  • 400 g. strawberries (of which 200 g. Puree)
  • 120 g. sugar
  • 1 tablespoon lime juice
  • 4 gelatin sheets
  • 175 g. cream cheese
  • 250 g. mascarpone
  • 1 vanilla
  • 1 teaspoon lime zest


For pie base
  • In a food processor, pulse the digestive cookies until finely ground.
  • Melt the butter in a deep pan over medium to low heat.
  • When melted, add the ground cookies.
  • Mix with a spatula to combine.
  • When the mixture starts to resemble to wet sand, remove from heat.
  • Add 50 g of chocolate.
  • Continue mixing away from heat until the chocolate melts and is distributed evenly in the mixture.
  • Press the mixture onto the bottom and sides of a  pan .
  • Use the bottom of the glass to press the mixture firmly onto the bottom.
  • Refrigirate the pan so that the mixture can chill, for 15-20 minutes.
For the chocolate cream
  • Melt chocolate in a double boiler.
  • Transfer it to another clean pan, add the cream and stir gently with a spoon or silicone spatula.
For the strawberry cream
  • Put the gelatin in cold water for 10 minutes.
  • Wash the strawberries.
  • Half of them (about 200 gr), cut in half.
  • Beat the rest in a blender with the lime juice and 2 tablespoons sugar.
  • Mix the cream cheese with mascarpone, vanilla and lime zest until you get a creamy texture.
  • Beat the cream with the remaining sugar until thick and then mix with cheesemixture and strawberry puree.
  • Put the gelatine in a small pan and heat for a few seconds until melted.
  • Then mix it withthe strawberry cream.
  • Take the pan with the biscuit base, place a hoop on it  and place the sliced ​​strawberries on the edges.
  • Then carefully pour the strawberry cream and finally the chocolate cream.
  • Put the cake in the refrigerator for 4 hours at least, or better overnight.
  • Before serving remove the hoop slowly and carefully and decorate with strawberries.

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