Description
This luscious Chocolate Strawberry Swirl Cheesecake combines a rich chocolate cookie crust with a creamy, smooth cheesecake filling swirled with a vibrant, homemade strawberry puree. Perfect for special occasions or a decadent dessert, this cheesecake offers a delightful balance of chocolate and fruity flavors in every bite.
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 crust: Preheat your oven to 325°F (163°C). In a medium bowl, thoroughly mix the chocolate cookie crumbs with the melted butter to coat them well. Press this crumb mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake the crust for 10 minutes, then remove and let it cool completely.
- Make strawberry swirl: In a small saucepan, combine the pureed strawberries, 1/4 cup sugar, and lemon juice. Heat the mixture over medium-low heat, stirring occasionally, for 5-7 minutes until it thickens slightly. Remove from heat and allow it to cool to room temperature.
- Prepare cheesecake filling: Beat the softened cream cheese in a large bowl until smooth and creamy. Gradually add 1 cup of sugar and vanilla extract, mixing until fully incorporated. Add eggs one at a time, beating well after each addition for a smooth texture. Gently fold in the sour cream and heavy cream until all ingredients are combined evenly.
- Assemble cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Drizzle the cooled strawberry swirl mixture over the filling in several spots. Use a knife or skewer to swirl the strawberry mixture through the cheesecake batter, creating an attractive marbled pattern.
- Bake cheesecake: Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly but not liquid. Once done, turn off the oven and leave the door slightly ajar. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Chill and serve: After cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight until fully set. When ready to serve, carefully remove the sides of the springform pan, slice the cheesecake into 12 servings, and enjoy the delicious combination of chocolate and strawberry flavors.
Notes
- Ensure cream cheese is fully softened for a smooth cheesecake batter.
- Do not overbake the cheesecake; slight jiggle in the center is ideal.
- Swirling the strawberry puree gently prevents blending completely for distinct marbling.
- Refrigerating overnight enhances flavor and texture.
- Use a hot knife dipped in warm water for clean cheesecake slices.
- Prep Time: 4h 20m
- Cook Time: 1h 10m
- Category: Dessert
- Method: Baking
- Cuisine: American
