Description
Decadent Chocolate Strawberry Swirl Cheesecake combines rich chocolate creaminess with fresh strawberry sweetness, creating a beautiful marbled dessert perfect for any occasion. Featuring a chocolate cookie crust and a luscious dual-flavored filling, this cheesecake is sure to impress with its elegant swirl effect and delightful balance of flavors.
Ingredients
Scale
For the crust:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup granulated sugar
- 5 tablespoons unsalted butter, melted
For the filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 6 ounces semisweet chocolate, melted and slightly cooled
- 1/2 cup strawberry puree (fresh or thawed frozen strawberries blended smooth)
- 2 tablespoons sugar
For garnish (optional):
- Fresh strawberries
- Chocolate shavings
- Whipped cream
Instructions
- Prepare the crust: Preheat your oven to 325°F. In a bowl, combine the chocolate cookie crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and hold together when pressed. Firmly press this mixture into the bottom of a 9-inch springform pan to form an even crust layer. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
- Make the cream cheese filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup sugar and continue beating until fully incorporated and creamy. Add the eggs one at a time, beating after each addition to ensure smooth consistency. Mix in vanilla extract and sour cream until just combined, being careful not to overmix.
- Divide and flavor the batter: Split the cream cheese batter evenly between two bowls. Stir the melted, slightly cooled semisweet chocolate into one bowl and mix thoroughly. In the other bowl, combine the strawberry puree with 2 tablespoons sugar and stir into the batter until well blended.
- Assemble the cheesecake: Pour the chocolate batter over the cooled crust, smoothing the top evenly. Carefully spoon the strawberry batter over the chocolate layer in dollops. Using a knife or skewer, gently swirl the two mixtures together in a marbled pattern without fully mixing, creating a beautiful swirl effect.
- Bake the cheesecake: Place the cheesecake in the preheated oven and bake for 55 to 65 minutes. The center should be just set and slightly jiggly when gently shaken. Once done, turn off the oven, crack the oven door open, and allow the cheesecake to cool inside for 1 hour to prevent cracking.
- Chill and garnish: Remove the cheesecake from the oven and chill it in the refrigerator for at least 4 hours or ideally overnight to set fully. Before serving, garnish with fresh strawberries, chocolate shavings, and whipped cream if desired.
Notes
- For a more intense strawberry flavor, use concentrated strawberry puree or gently reduce the puree on the stovetop before adding it to the batter.
- This cheesecake can be made 1 to 2 days in advance and stored covered in the refrigerator to develop flavor.
- Ensure cream cheese is fully softened for a smooth batter and to avoid lumps.
- Swirling the batters gently preserves the marbled appearance and distinct flavors.
- Chilling the cheesecake overnight improves texture and makes slicing easier.
