Ingredients
Method
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs and granulated sugar. Add the melted butter and stir until the mixture is evenly combined.
- Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Use the back of a spoon to press it down firmly.
- Bake for 10 minutes, then remove from the oven and set aside to cool.
- In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy.
- Add the vanilla extract and mix until combined.
- Add the eggs one at a time, mixing well after each addition. Be sure not to over-mix.
- Add the sour cream and heavy cream and mix until smooth.
- Pour the cheesecake batter over the cooled crust in the springform pan.
- Place the cheesecake in the oven and bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven for another hour to cool gradually (this helps prevent cracking).
- Once cooled, remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours (or overnight) to firm up.
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Remove from the heat and pour over the chocolate chips in a heatproof bowl. Let it sit for a minute, then stir until smooth and glossy.
- Let the ganache cool to room temperature. Once it has thickened slightly, pour it over the chilled cheesecake, spreading it evenly with a spatula. Refrigerate again for 30 minutes for the ganache to set.
- Slice the strawberries and set aside.
- (Optional) If you want a glossy finish on the strawberries, heat the strawberry jam in a small saucepan until it becomes liquid and then brush the jam over the sliced strawberries.
- Once the ganache has set, arrange the sliced strawberries on top of the cheesecake in a circular pattern or in any design you prefer.
- Serve chilled and enjoy!
Notes
Cream cheese temperature: I cannot stress this enough, let your cream cheese sit out for at least an hour before you start.
Cold cream cheese creates a lumpy batter no matter how long you beat it, and I learned that the hard way with my first few cheesecakes.
Ganache consistency: When you pour the hot cream over the chocolate chips, let it sit for a full minute before stirring.
I used to stir right away and ended up with a grainy, separated mess.
Patience here gives you that silky, glossy finish.
Crust pressing trick: Use the bottom of a measuring cup to press your graham cracker crust into the pan.
My fingers always left uneven spots, but a flat surface creates a firm, even base that holds together beautifully when you slice.
Make ahead magic: This cheesecake actually tastes better the next day.
I always make it a full day ahead, let it chill overnight, then add the ganache and strawberries the morning I plan to serve it.
The flavors meld together so much more.
Serving suggestion: Run a sharp knife under hot water and wipe it dry before each slice.
This gives you clean, restaurant-quality cuts through the ganache and strawberries without dragging the chocolate across the top.
Strawberry variation: If fresh strawberries are out of season, I have used frozen ones that I thawed and patted completely dry.
They work fine, just make sure there is no excess moisture or your ganache can get watery around the edges.
Storage note: Cover any leftovers loosely with foil, not plastic wrap, which can stick to the ganache and ruin that beautiful top.
This cheesecake stays perfect in the fridge for up to four days, though in my house it never lasts that long.
