Chocolate Strawberry Swirl Cheesecake
This Chocolate Strawberry Swirl Cheesecake is the ultimate dessert, blending rich chocolate with a fruity strawberry swirl. It's creamy, decadent, and visually stunning—a perfect treat for any occasion!
Ingredients
For the Crust:
1 ½ cups (150g) chocolate cookie crumbs
6 tbsp (85g) unsalted butter, melted
2 tbsp granulated sugar
For the Strawberry Swirl:
1 cup (150g) fresh or frozen strawberries
2 tbsp granulated sugar
1 tsp lemon juice
For the Cheesecake Filling:
16 oz (450g) cream cheese, softened
¾ cup (150g) granulated sugar
3 large eggs
½ cup (120ml) sour cream
½ cup (85g) semi-sweet chocolate chips, melted and slightly cooled
1 tsp vanilla extract
Instructions
Prepare the Crust:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Mix the chocolate cookie crumbs, melted butter, and sugar until combined.
Press the mixture firmly into the bottom of the pan. Bake for 8-10 minutes, then let it cool completely.
Make the Strawberry Swirl:
In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture thickens (about 5-7 minutes).
Blend the mixture until smooth, then strain through a fine mesh sieve to remove seeds (optional). Set aside to cool.
Prepare the Cheesecake Filling:
In a large bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing well after each addition.
Mix in sour cream, melted chocolate, and vanilla extract until fully combined.
Assemble the Cheesecake:
Pour the chocolate cheesecake filling over the cooled crust.
Spoon dollops of the strawberry sauce on top of the filling. Use a skewer or toothpick to swirl the strawberry sauce into the batter for a marbled effect.
Bake the Cheesecake:
Place the springform pan in a larger baking dish and pour hot water into the dish to create a water bath (optional but helps prevent cracks).
Bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
Cool and Chill:
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
Remove from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
Serve and Enjoy:
Remove the cheesecake from the springform pan and garnish with fresh strawberries, chocolate shavings, or a drizzle of chocolate syrup.
Tips:
Make Ahead: This cheesecake is best made a day in advance to allow the flavors to develop.
Storage: Keep in an airtight container in the refrigerator for up to 5 days or freeze slices for up to 3 months.
Extra Strawberry Sauce: Save some sauce for drizzling over slices when serving.
Indulge in the luscious combination of chocolate and strawberry with this stunning Chocolate Strawberry Swirl Cheesecake! 🍫🍓