Description
This decadent Chocolate Strawberry Swirl Cheesecake combines a rich chocolate cookie crust with a creamy, smooth cheesecake filling beautifully marbled with a fresh strawberry puree swirl. Perfect for special occasions or as a delightful dessert to impress guests, it offers the perfect 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
- Preheat and Prepare Crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine chocolate cookie crumbs and melted butter until the crumbs are fully coated. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from oven and let it cool completely.
- Make Strawberry Swirl: In a small saucepan, mix the pureed strawberries with 1/4 cup sugar and lemon juice. Heat over medium-low for 5-7 minutes until the mixture thickens slightly. Remove from heat and allow it to cool to room temperature.
- Prepare Cheesecake Filling: Using a mixer, beat softened cream cheese with 1 cup granulated sugar and vanilla extract until smooth and creamy. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in sour cream and heavy cream until the mixture is smooth and well combined.
- Assemble Cheesecake: Pour the cheesecake filling into the cooled crust. Then spoon the cooled strawberry mixture over the top of the filling. Using a knife or skewer, swirl the strawberry puree into the cheesecake filling to create a marbled effect.
- Bake and Cool: Place the pan in the oven and bake at 325°F (163°C) for 50-60 minutes. The center should remain slightly jiggly when done. Turn off the oven and leave the door ajar, allowing the cheesecake to cool in the oven for 1 hour, which helps prevent cracking.
- Chill and Serve: After cooling in the oven, remove the cheesecake and refrigerate for at least 4 hours or overnight until fully set. Once firm, remove the sides of the springform pan, slice, and serve your delicious cheesecake.
Notes
- Ensure cream cheese is softened at room temperature for smooth batter without lumps.
- Pureed strawberries can be strained to remove seeds for a smoother swirl if desired.
- Cooling the cheesecake gradually in the oven helps avoid cracks on the surface.
- For best results, refrigerate overnight to allow flavors to meld thoroughly.
- Use a hot water bath if you prefer an even creamier, crack-resistant texture.
