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Strawberry Cocoa Cheesecake

This cheesecake combines a creamy, tangy cheese filling with a rich cocoa undertone and a fresh strawberry topping. It is baked until set with a smooth, dense texture and topped with bright, juicy strawberries to add a vibrant contrast. The final appearance is a luscious, multi-layered dessert with a glossy fruit topping.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method

Ingredients
  

  • 200 g graham cracker crumbs for crust
  • 100 g unsalted butter melted
  • 500 g cream cheese softened
  • 150 g sugar granulated
  • 3 large eggs room temperature
  • 2 tbsp unsweetened cocoa powder sifted
  • 1 tsp vanilla extract
  • 250 g fresh strawberries hulled and sliced
  • 2 tbsp sugar for strawberries

Equipment

  • Springform pan
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Saucepan
  • Strawberry knife
  • Baking sheet

Method
 

  1. Combine graham cracker crumbs and melted butter in a bowl until evenly coated, then press the mixture into the bottom of a springform pan to form an even crust. Chill in the refrigerator for 15 minutes to set.
  2. In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy, about 2-3 minutes. The mixture should be free of lumps and slightly fluffy.
  3. Add eggs one at a time, beating gently after each addition to incorporate completely, which helps build a smooth, cohesive batter.
  4. Mix in the cocoa powder and vanilla extract until fully combined, giving the batter a deep, chocolate color and rich aroma.
  5. Pour the cream cheese batter over the chilled crust and smooth the top with a spatula for an even surface. Place the pan in a preheated oven at 160°C (320°F) and bake for about 60 minutes, until the edges are set but the center still slightly jiggles.
  6. Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight to fully set.
  7. While the cheesecake is chilling, prepare the strawberry topping by tossing sliced strawberries with sugar in a bowl. Let them macerate for about 15 minutes until juicy and fragrant.
  8. Arrange the macerated strawberries evenly on top of the chilled cheesecake. Lightly press them into the surface for a plush, inviting look.
  9. Slice into pieces and serve immediately, enjoying the contrast of creamy filling, rich cocoa, and fresh, sweet strawberries.