Description
This decadent Chocolate Strawberry Swirl Cheesecake features a rich chocolate cookie crust topped with a creamy, smooth cheesecake filling intertwined with a luscious strawberry swirl. Perfectly baked for a velvety texture and a stunning marbled effect, this dessert is a delightful combination of chocolate and fresh strawberry flavors, ideal for special occasions or indulgent treats.
Ingredients
Scale
Crust
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
Strawberry Swirl
- 1 cup fresh strawberries, pureed
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the chocolate cookie crumbs with the melted unsalted butter until the crumbs are fully coated. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust.
- Bake the crust: Place the crust in the preheated oven and bake for 10 minutes. Once baked, remove it from the oven and allow it to cool completely.
- Prepare the strawberry swirl: In a small saucepan, combine the pureed fresh strawberries, 1/4 cup granulated sugar, and lemon juice. Heat the mixture over medium-low heat, stirring occasionally, until it thickens, about 5 to 7 minutes. Remove from the heat and let it cool to room temperature.
- Make the cheesecake filling: In a mixing bowl, beat the softened cream cheese together with 1 cup granulated sugar and vanilla extract until the mixture is smooth and creamy. Add the eggs one at a time, mixing well after each addition. Fold in the sour cream and heavy cream until the filling is completely combined and smooth.
- Assemble the cheesecake: Pour the cheesecake filling into the cooled crust in the springform pan. Spoon the cooled strawberry swirl evenly over the surface of the filling. Using a knife or skewer, gently swirl the strawberry mixture into the cheesecake batter to create a marbled effect.
- Bake the cheesecake: Bake at 325°F (163°C) for 50-60 minutes until the edges are set but the center still jiggles slightly when the pan is gently shaken. Turn off the oven, crack the oven door open, and let the cheesecake sit inside for 1 hour to cool gradually.
- Chill the cheesecake: Remove the cheesecake from the oven and refrigerate it for at least 4 hours, preferably overnight, to allow it to fully set and develop flavors.
- Serve: When ready to serve, carefully remove the sides of the springform pan. Slice the cheesecake into 12 servings and enjoy the rich chocolate and strawberry combined flavors.
Notes
- For best results, use room temperature cream cheese to avoid lumps in the filling.
- Ensure the strawberry swirl is cooled before adding it to prevent it from blending too much into the cheesecake.
- Use a water bath for baking to prevent cracking if desired, but the recipe works well without it if the cooling step is followed.
- Allow the cheesecake to chill overnight for a firmer texture and richer flavor.
- Store any leftovers covered in the refrigerator for up to 4 days.
