🍓🍫 Chocolate Strawberry Swirl Cheesecake
Silky, creamy, and marbled with love — a swirl of chocolate and strawberry perfection.
🛒 Ingredients
📍 For the Chocolate Cookie Crust:
• 1 ½ cups (150g) chocolate cookie crumbs (like Oreos or chocolate graham crackers)
• ¼ cup (60g) unsalted butter, melted
• 1 tbsp sugar (optional)
• Pinch of salt
📍 For the Cheesecake Filling:
• 3 (8 oz / 225g) blocks cream cheese, softened
• 1 cup (200g) granulated sugar
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• ½ cup (120ml) sour cream or Greek yogurt
• ¼ cup (60ml) heavy cream
📍 For the Chocolate Batter:
• 100g (3.5 oz) dark or semi-sweet chocolate, melted and slightly cooled
📍 For the Strawberry Swirl:
• ½ cup (120ml) strawberry puree (blended fresh or thawed frozen strawberries)
• 1–2 tbsp sugar (to taste)
• 1 tsp lemon juice
• Optional: 1 tsp cornstarch (for thicker swirl)
👩🍳 Instructions
1. Prepare the Crust
• Preheat oven to 325°F (160°C).
• Mix cookie crumbs with melted butter, sugar, and salt until the texture resembles wet sand.
• Press firmly into the bottom of a 9-inch (23 cm) springform pan.
• Bake for 10 minutes, then set aside to cool.
2. Make the Cheesecake Batter
• Beat softened cream cheese until smooth and fluffy.
• Add sugar and beat until fully incorporated.
• Add eggs one at a time, mixing on low speed.
• Mix in vanilla, sour cream, and heavy cream.
• Divide batter evenly into two bowls:
◦ Bowl 1: Stir in the melted chocolate for the chocolate layer.
◦ Bowl 2: Keep plain for layering with the strawberry swirl.
3. Make the Strawberry Swirl
• In a small saucepan, combine strawberry puree, sugar, and lemon juice.
• Simmer over medium heat for 5–7 minutes until slightly thickened.
• Optional: Stir in a little cornstarch slurry if you want a more defined swirl.
• Let cool slightly.
4. Assemble the Cheesecake
• Pour the chocolate cheesecake batter over the crust and smooth out.
• Spoon the plain cheesecake batter on top.
• Drop spoonfuls of strawberry puree across the surface and use a skewer or knife to gently swirl it in (don’t overmix — you want bold swirls!).
5. Bake
• Place the springform pan in a water bath** (or wrap the bottom in foil to prevent leaks).
• Bake at 325°F (160°C) for 55–65 minutes, or until edges are set and center is just slightly wobbly.
• Turn off oven, crack the door, and let it cool inside for 1 hour.
6. Chill
• Refrigerate for at least 4 hours, preferably overnight.
🍓✨ To Serve
• Top with fresh strawberries, a drizzle of melted chocolate, or chocolate curls.
• Slice with a warm knife for perfect edges.