Dan and Jael Chocolate Lounge Ashville North Carolina @whiteonrice

Chocolate Covered Strawberry Cheesecake

Yield: 12 Servings
Total Time:
10 hrs
This strawberry cheesecake from The French Broad Chocolate Lounge was the best that we've ever had. Everyone in our travelling group just adored the cheesecake! It was so smooth, creamy, light, fluffy and delicious.
Recipe by Jael and Dan Rattigan


Strawberry puree:

  • 10 oz. frozen Strawberries
  • 2 Tablespoons sugar
  • 2 teaspoons freshly squeezed Lemon Juice

Almond crust:

  • 2 cups whole Raw Almonds
  • 1/4 cup soft unsalted Butter
  • 3 Tablespoons Sugar
  • ¼ teaspoon Salt

Strawberry cheesecake:

  • 1 lb. Cream Cheese , room temp
  • 1 cup (7.5 oz.) Sugar
  • 3 lrg Eggs , room temp
  • 1 ½ teaspoons pure Vanilla Extract
  • ¼ teaspoon Salt
  • 12 oz Sour Cream , room temp
  • 2/3 cup Strawberry Puree

Ganache topping:

  • 4 oz. Chocolate (50-55% cacao mass is best), finely chopped
  • 4 ½ oz. Cream
  • ½ lrg Egg (beat 1 egg, weigh it, and use half)


Prepare the strawberries:

  1. Thaw strawberries and strain out the juice completely (reserve pulp, should be about 5 oz).
  2. Place juice in a small saucepan and, at a simmer, cook down to a third of original volume. (you should start with about 5-6 oz, and end with 2 oz.)
  3. Add sugar to reduction and stir to dissolve. Mix juice and pulp together with lemon juice. Blend in food processor or with immersion blender.

Prepare the crust:

  1. Preheat oven (400º F) Rack in center position.
  2. Pulverize almonds, sugar, and salt in food processor until crumbly. Add butter and pulse to combine. Press into bottom and sides of 9” springform pan (2.5” tall)
  3. Bake 15-20 min, or until deep golden brown. Set aside to cool while you make the cheesecake.

Prepare the cheesecake:

  1. Reduce oven temp to 350F.
  2. Beat cream cheese and sugar until very smooth (3 min) in a stand mixer at medium speed using the whisk attachment.(yes you read right. It gives the cake that mousse quality). Add eggs, 1 at a time, scraping bowl and beating after each just until smooth.
  3. Add vanilla & salt and beat until incorporated. Beat in sour cream. Beat in strawberry puree. Wrap the pan with the crust in a double layer of aluminum foil.
  4. Pour batter into crust. Place in water bath (hot water) in a larger oven proof pan.
  5. Bake 45-55 min.

5-10 min before cheesecake is done, make ganache topping:

  1. Boil cream. Pour over chocolate and let sit a minute. Whisk gently until chocolate is melted and smooth.
  2. Gently whisk in egg. Spread over hot cheesecake (careful, and don’t pour it all in one place as cheesecake is fragile). Smooth out the top.
  3. Bake 12-15 more minutes until ganache is set along the sides. Remove from oven and place on a cooling rack, with a large mixing bowl over the pan (to cool slowly).
  4. When it reaches room temp, refrigerate. Chill 8 hours before unfolding.
  5. To unmold, run a thin blade knife around the cake pan sides. Remove springform. Gently slide cake onto serving plate. Store covered in refrigerator.
  6. it’s easier to cut the cake if you heat the knife. Run it under very hot water, then dry it. Slice!

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