This 6-inch Chocolate-Dipped Strawberry Cheesecake combines a sweet-and-salty pretzel graham crust, a classic vanilla New York-style filling, and a thin snappy dark chocolate shell that hardens like a dipped strawberry. Served with fresh strawberries, chocolate-covered strawberries, and dipped pretzels, it’s rich, balanced, and surprisingly light.
Ingredients
| Pretzel Graham Crust | ||
| Crushed pretzels (finely crushed) | ¾ | cup |
| Graham cracker crumbs | ½ | cup |
| Brown sugar | 2 | tablespoons |
| Unsalted butter, melted | 4 | tablespoons |
| Kosher salt | Pinch | |
| Vanilla Cheesecake Filling | ||
| Cream cheese, room temperature | 16 | ounces |
| Granulated sugar | ⅓–⅜ | cup |
| Kosher salt | ¼ | teaspoon |
| Large eggs, room temperature | 2 | |
| Heavy cream, room temperature | ¼ | cup |
| Vanilla extract | ¾–1 | teaspoon |
| Snappy Chocolate Shell | ||
| 72% dark chocolate | 3.5 | ounces |
| Semi-sweet baking chocolate (about 56%) | 2–2.5 | ounces |
| Refined coconut oil | 1 | tablespoon |
| For Serving (Optional) | ||
| Fresh strawberries | As desired | |
| Chocolate-dipped strawberries | As desired | |
| Chocolate-dipped pretzels | As desired | |
Instructions
- Make the crust. Preheat oven to 350°F. Combine crushed pretzels, graham crumbs, brown sugar, melted butter, and salt until the mixture resembles wet sand. Press firmly into the bottom of a 6-inch springform pan. Bake 8–10 minutes. Cool completely.
- Make the filling. Beat cream cheese until smooth and creamy. Add sugar and salt and mix until light. Add eggs one at a time on low speed, mixing just until incorporated. Add heavy cream and vanilla and mix until smooth, scraping the bowl as needed. Do not overmix.
- Bake. Pour filling over cooled crust. Wrap the pan in foil and place in a water bath. Bake at 325–350°F (depending on oven calibration) for about 75–90 minutes, until edges are set and center slightly wobbly.
- Cool gradually. Turn off oven and crack the door open for 30 minutes. Remove and cool completely at room temperature. Refrigerate at least 4 hours, preferably overnight.
- Cold shock before chocolate. Once fully chilled and unmolded, place cheesecake in freezer for 20–30 minutes to ensure a very cold surface.
- Make the snappy shell. Gently melt both chocolates together (double boiler or microwave in short bursts). Stir in coconut oil until smooth and fluid.
- Pour and drip. Place cheesecake on a rack with a tray underneath. Pour chocolate into the center and gently spread outward, stopping just before the edge. Allow gravity to create natural drips down the sides. Let set at room temperature 10 minutes, then refrigerate until firm.
- Serve. Top with fresh strawberries, chocolate-dipped strawberries, and chocolate-dipped pretzels just before serving. Slice with a hot knife, wiping clean between cuts.
Leave a Reply