Description
A delicious and visually stunning Chocolate Strawberry Swirl Cheesecake that combines rich chocolate flavors with fresh strawberry swirls.
Ingredients
- 2 cups chocolate cookie crumbs
- 5 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- Pinch of salt
- 1½ cups fresh strawberries, chopped
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tsp vanilla extract
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- ½ cup heavy cream
- 6 oz semisweet chocolate, melted and slightly cooled
- ¼ cup unsweetened cocoa powder
- ¼ tsp salt
- 1 cup fresh strawberries, sliced (for topping)
- ½ cup whipped cream (for topping)
- ¼ cup chocolate sauce (for topping)
- 2 oz melted chocolate, optional (for topping)
Instructions
- Preheat oven to 325°F. Grease a 9-inch springform pan.
- Mix chocolate cookie crumbs, melted butter, sugar, and salt. Press firmly into the bottom of the pan.
- Bake for 8–10 minutes, then cool.
- Add chopped strawberries, sugar, and lemon juice to a small saucepan. Cook over medium heat for 4–5 minutes, stirring until the berries soften.
- Mix cornstarch and water until smooth. Stir into the strawberries and cook for 1–2 minutes, until thickened. Remove from heat, stir in vanilla, and let cool completely.
- Beat softened cream cheese and sugar on low-medium speed until smooth. Add eggs one at a time, mixing just until combined.
- Add vanilla, sour cream, heavy cream, cocoa powder, and salt. Mix until smooth. Fold in the melted chocolate until completely incorporated.
- Pour half of the chocolate cheesecake batter over the crust. Spoon several small dollops of strawberry sauce over the batter.
- Add the remaining cheesecake batter, then add more strawberry sauce on top.
- Use a thin knife or skewer to gently swirl the strawberry sauce through the chocolate batter. Don’t over-swirl or the colors will blend together.
- Bake for 60–70 minutes, until the edges are set but the center still has a slight jiggle.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes. Remove and cool completely.
- Cover and refrigerate for at least 6 hours, preferably overnight.
- Before serving, top with fresh strawberries and whipped cream. Drizzle with chocolate sauce or melted chocolate.
Notes
- For best results, chill the cheesecake overnight.
- Use fresh strawberries for the best flavor and presentation.
- Be careful not to over-swirl the strawberry sauce to maintain the visual effect.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg