Creamy baked strawberry cheesecake with an oreo crust, topped with rich chocolate ganache. Made especially for two to share, the perfect dessert this Valentine’s Day!
You could be forgiven for thinking I’m a bit Valentine’s obsessed, after all this is my second Valentine’s Day themed recipe in a row! It is that time of year though, and I am a sucker for a good theme – especially when I can make cute heart shaped desserts and throw in lots of pink. I love it even more if I can make specially portioned desserts, they’re just too cute. Truth be told, I’m probably not going to be doing anything for Valentine’s Day myself (we’ll see though), but that doesn’t mean I can’t enjoy creating desserts for the occasion! And this is one is a real winner…
I mean, first of all just look at it! Isn’t it adorable? A tiny little heart shaped cheesecake, perfectly sized for two to share while they make googly eyes at each other! Okay, the googly eyes aren’t necessary but it’s always fun to get swept up in the moment. However, I would definitley recommend digging in with a spoon each, even if it means fighting for the last bite, just cutting a heart shaped dessert in half doesn’t seem very festive given the occasion! It doesn’t really matter how you eat it though, you and your special someone are gonna just love it! It’s creamy, full of delicious strawberry goodness and topped with rich chocolate ganache because chocolate is an aphrodisiac afterall! I think the heart shape is so cute and definitely worth doing if you have the right equipment or don’t mind buying some, but of course it’s not necessary, a 4″ round cake tin will produce just as delicious a dessert! Oh, and my favourite thing about this recipe? It makes enough for two cheesecakes! Because one is better than two, and taste testing is important – gotta make sure it’s fit for serving, chef’s perks!
It really couldn’t be easier to make too, you don’t want to have to worry about fiddling with a tricky dessert while trying to share a romantic evening. As it’s a baked cheesecake it does take a while to make, but all of that is baking and chilling time, and it will work out in your favour. It means you can make the cheesecake the day before and you don’t have to worry about doing anything but serving it on the night! The crust is just crushed oreos and butter pressed into the bottom of your pan. Then you puree your champagne soaked (totally optional step) strawberries. Beat your cream cheese, sugar and eggs together. Stir in your strawberry puree, bake and chill! Then, once it’s chilled you pour hot cream onto chopped chocolate, stir til smooth and then spread on your cheesecake. And top with a couple of chocolate covered strawberries. It really is as simple as that, and the results are absolutely divine! You definitely don’t need Valentine’s Day for a reason to make this chocolate covered strawberry cheesecake, it’s delicious all year round!
- 200g finely chopped strawberries (fresh or thawed frozen)
- 3 tbsp (45ml) champagne/prosecco/sparkling wine (optional)
- 15g unsalted butter, melted
- 75g oreos, finely crushed
- 250g cream cheese
- 80g caster sugar (superfine granulated)
- 1 large egg
- Strawberry Pureé
- 75g good quality dark chocolate
- 85ml double cream
- 4 fresh strawberries
- 100g melted chocolate (dark, milk or white), plus more for drizzling if desired.
- Put the chopped strawberries in a bowl and pour on the champagne, leave to soak for 5 minutes. Remove 3tbsp of the strawberries and set aside. Pureé the rest in a blender until smooth. Set aside.
- Grease two 4" cake tins (round or heart shaped, springform or push bottom).
- Preheat the oven to 160C/325F
- Put the finely crushed oreos in a bowl and pour in the melted butter. Stir with a metal spoon. Share between your two pans and use your hands or the back of the spoon to press into the bottom of the pan. Divide half of the reserved chopped strawberries between the pans, spreading out over the crust. Chill in the fridge while you make the cheesecake batter.
- Put the cream cheese and sugar in a bowl and beat until combined and smooth. Beat in the egg. Stir in the strawberry pureé.
- Pour the cheesecake batter into your prepare pans. Then sprinkle the remaining reserved chopped strawberries over the top.
- Wrap your cake tins in foil (around the edges and bottom, don't go over the top, this is to prevent leakages) and place them in a deep baking tin. Fill the baking tin with 1-2" water. This helps stop the cheesecakes cracking.
- Bake for 40-50 minutes, until the edges are set and the middle is slightly wobbly. Turn off the oven and open the door an inch, leave in oven until it is cool.
- Remove from oven and leave the cheesecakes to cool completely on a wire rack, then chill in the fridge for a minimum of 4 hours, overnight is best.
- Finely chop your chocolate, a serrated knife is best for this. The finer and move evenly you chop your chocolate, the smoother the ganache will be. Put into a heatproof bowl.
- Heat the cream in a small saucepan on a low heat until it is just starting to boil. Pour the hot cream over the chocolate and leave to stand for 2 minutes. Stir until smooth. Leave to cool for a few minutes.
- Remove your chilled cheesecakes from the pan and spoon the ganache on top, letting some drip down the edges.
- Melt the chocolate of your choice in a heatproof bowl, then while holding your strawberries by the leaves, dip them until all but the top is covered. Allow excess to drip off then place on parchment paper or a plate while you do the others.
- If desired, melt another type of chocolate to drizzle over the chococolate dipped strawberries.
- Leave to cool and harden for 10 minutes, then place on top of your cheesecakes, two per cheesecake.
- Allow the cheesecakes to chill for an hour before serving.
- Soaking the strawberries in champagne (or sparkling wine) is totally optional.
- If using frozen strawberries make sure they're thawed before you start. Use fresh strawberries for the top.
- This makes two 4" cheesecakes or one thick 6" cheesecake
What are you guys doing for Valentine’s Day? Will you be making a special dessert? Or do you have an outing planned? I’d love to hear about your plans, especially if they involve staying in by yourself and eating your body weight in ice cream! I’m all for any reason to do that! And if you make this cheesecake I’d love to hear what you think and if your other half proposed haha!
If you do try this recipe out, I’d love to hear what you think, either comment below or tag me in any photos you take of your bakes with @GiraffesCanBake on Twitter, Instagram and Facebook!
If you liked this recipe, please do share with your friends, family and pinterest family using the social share buttons underneath this post or down the side of the page! And subscribe below to get new (and free!) recipes directly to your inbox!
You can also follow me on: