Hey there! So, let me tell you about this dessert that I absolutely adore—Chocolate Dipped Strawberry Cheesecake. It all started one sunny afternoon when I was trying to impress some friends (and definitely not just myself) with something special. I thought, why not combine two of my favorite things—cheesecake and chocolate-dipped strawberries? And voila, a masterpiece was born. Oh, and if you’re like me, you’ll probably eat a few strawberries in the process. It’s just unavoidable!
Why You’ll Love This
I whip this up whenever I need a guaranteed winner—my family goes nuts for it because, well, who doesn’t love cheesecake topped with chocolate and strawberries? (And honestly, it’s a lifesaver during those gatherings where you want to show off a bit.) The only downside is trying to wait for it to chill before diving in. Though, I’ve been known to sneak a taste or two before it’s ready!
Ingredients List
- 200g digestive biscuits (or graham crackers work if you have them)
- 100g butter, melted
- 400g cream cheese (full-fat because life is too short, but you do you)
- 100g icing sugar
- 1 tsp vanilla extract
- 200ml double cream
- 12 strawberries (or as many as you can resist eating beforehand)
- 100g dark chocolate (I sometimes use milk chocolate if I’m feeling rebellious)
Directions
- Crush those biscuits until they’re crumbs (a rolling pin works wonders). Mix with melted butter and press into a lined cake tin. Pop it in the fridge, and take a break to admire your handiwork.
- Beat the cream cheese, icing sugar, and vanilla extract until smooth. This is where I usually sneak a taste, just to make sure it’s, you know, perfect. Stir in the double cream until combined.
- Pour the mixture over your biscuit base. Stick it in the fridge for at least 4 hours (or overnight if you have the patience of a saint).
- Melt the chocolate in a bowl over simmering water. Dip each strawberry in chocolate and then pop on some parchment to set. Pretend you’re a fancy chocolatier while doing this—it’s more fun that way.
- Once set, place the strawberries on top of the cheesecake and marvel at your creation!
Notes
If you find your chocolate seizing, it’s probably because some water got in. Just add a bit of oil and it should smooth out—thank me later!
Variations
I once tried adding a bit of lemon zest to the cheesecake filling, and it was surprisingly refreshing. But, when I attempted to sprinkle chili flakes on the chocolate, my taste buds were, um, shocked. Not my best idea.
Equipment
You’ll need a springform tin, but hey, if you don’t have one, just use any cake tin—it might be a bit stubborn to get out, though.
Storage Information
Store this beauty in the fridge; though honestly, in my house, it never lasts more than a day. If somehow you have leftovers, they’ll keep for about 3 days.
Serving Suggestions
We usually serve this with a dollop of whipped cream or a scoop of vanilla ice cream. It’s a bit over the top, but in the best way possible.
Pro Tips
I once tried rushing the chilling time and regretted it because the cheesecake didn’t set properly. Patience, my friends, is indeed a virtue!
FAQ
Can I make this ahead of time? Absolutely, this actually tastes even better the next day—if you can wait that long.
What if I don’t have icing sugar? You could blitz some regular sugar in a blender, but I tend to just nip to the store, less hassle.
Can I use frozen strawberries? Fresh is best for this, but if you must, make sure they’re well thawed and patted dry. (Trust me, I learned the hard way!)