Description
This decadent Chocolate Strawberry Swirl Cheesecake combines a rich chocolate cookie crust, velvety smooth cream cheese filling, and vibrant strawberry swirls. The perfect balance of chocolate richness and fresh strawberry tang makes this showstopping dessert ideal for special occasions or anytime you crave a luxurious treat. Easy to make yet impressive to serve!
Ingredients
Scale
- For the chocolate cookie crust:
- 1 1/2 cups chocolate cookie crumbs (from Oreos or chocolate graham crackers)
- 1/4 cup unsalted butter, melted
- For the cheesecake filling:
- 24 oz cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- For the strawberry swirl:
- 1 cup fresh strawberries, pureed (can substitute frozen strawberries, thawed and drained)
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
Instructions
- Prepare the chocolate crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the chocolate cookie crumbs and melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then remove from the oven and let cool completely.
- Create the strawberry swirl:
- In a small saucepan, combine the pureed strawberries, sugar, and lemon juice.
- Heat over medium-low heat, stirring occasionally, until the mixture thickens slightly (about 5-7 minutes).
- Remove from heat and set aside to cool completely.
- Make the cheesecake filling:
- In a large mixing bowl, beat the softened cream cheese with the granulated sugar and vanilla extract until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream and heavy cream until fully combined and smooth.
- Assemble and create the swirl effect:
- Pour the cheesecake filling over the cooled chocolate crust.
- Drop spoonfuls of the cooled strawberry mixture on top of the cheesecake filling.
- Use a knife or skewer to gently swirl the strawberry mixture into the filling, creating a marbled pattern.
- Bake the cheesecake:
- Place the cheesecake in the preheated oven and bake for 50-60 minutes.
- The cheesecake is done when the edges are set but the center still has a slight jiggle.
- Turn off the oven, crack the door open, and allow the cheesecake to cool in the oven for 1 hour.
- Chill and set:
- After cooling in the oven, remove the cheesecake and refrigerate for at least 4 hours or overnight.
- Serve:
- Run a knife around the edges before removing the springform ring.
- Slice with a clean, warm knife for the most beautiful presentation.
Notes
- Room temperature ingredients are key – Cold cream cheese will create lumps in your filling.
- Don’t overmix the batter – Mix just until ingredients are combined to prevent incorporating too much air.
- Use a water bath for extra insurance – While not required, placing your springform pan in a water bath helps prevent cracks and ensures even baking.
- Make ahead – This cheesecake is perfect for making 1-2 days ahead of when you plan to serve it.
- Freezer-friendly – Freeze for up to 2 months. Wrap individual slices or the entire cheesecake tightly in plastic wrap, then aluminum foil.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
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