Description
Indulge in a luscious Chocolate Strawberry Swirl Cheesecake that combines a rich chocolate cookie crust with a smooth, creamy cheesecake filling and a vibrant strawberry swirl. This dessert offers a perfect balance of chocolate and fresh strawberry flavors, baked to silky perfection and chilled for a firm, refreshing bite. Ideal for special occasions or a decadent treat any time.
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 the oven to 325°F (163°C). In a medium bowl, mix the chocolate cookie crumbs with melted butter until the mixture is fully coated. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and allow it to cool completely.
- Prepare the strawberry swirl: In a small saucepan, combine the pureed strawberries, granulated sugar, and lemon juice. Heat the mixture over medium-low heat for 5 to 7 minutes, stirring occasionally, until it thickens slightly. Remove from heat and let it cool to room temperature.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy. Add eggs one at a time, mixing well after each addition to ensure a silky texture. Gently stir in sour cream and heavy cream until fully combined.
- Assemble the cheesecake: Pour the prepared cheesecake filling into the cooled crust in the springform pan. Spoon the cooled strawberry mixture over the top, then use a knife or skewer to swirl the strawberry puree into the cheesecake filling creating a beautiful marbled effect.
- Bake the cheesecake: Place the pan in the preheated oven and bake at 325°F (163°C) for 50 to 60 minutes or until the center is slightly jiggly but mostly set. After baking, turn off the oven and leave the door ajar, letting the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
- Chill the cheesecake: Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, to allow it to set fully and develop flavors.
- Serve: Once firm, carefully remove the cheesecake from the springform pan. Slice into 12 servings and enjoy the creamy, chocolate-strawberry delight.
Notes
- For best results, ensure the cream cheese is at room temperature before mixing to avoid lumps.
- The strawberry swirl can be made ahead and refrigerated; just bring it to room temperature before swirling into the filling.
- Use a water bath during baking for an even creamier texture, if desired.
- Allow the cheesecake to chill fully for optimal slicing and flavor development.
- Leftovers should be stored covered in the refrigerator and consumed within 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
