Chocolate Strawberry Swirl Cheesecake (Printable Version)
Decadent chocolate, vibrant strawberry, and creamy filling marble into an irresistible, crowd-pleasing dessert.
# What You'll Need:
→ Chocolate Cookie Crust
01 -
180 grams chocolate cookie crumbs
02 -
60 grams unsalted butter, melted
→ Cheesecake Filling
03 -
680 grams cream cheese, softened
04 -
200 grams granulated sugar
05 -
5 milliliters vanilla extract
06 -
3 large eggs
07 -
120 grams sour cream
08 -
60 milliliters heavy cream
→ Strawberry Swirl
09 -
150 grams fresh strawberries, pureed
10 -
50 grams granulated sugar
11 -
5 milliliters lemon juice
# Steps to Follow:
01 -
Preheat oven to 163°C. Mix chocolate cookie crumbs with melted butter until fully combined. Press mixture into the base of a 23-centimeter springform pan to form an even layer. Bake for 10 minutes, then cool completely.
02 -
Combine pureed strawberries, sugar, and lemon juice in a small saucepan. Cook over medium-low heat for 5 to 7 minutes, stirring occasionally, until the mixture thickens. Remove from heat and let cool to room temperature.
03 -
In a large mixing bowl, beat softened cream cheese with sugar and vanilla extract until smooth and creamy. Add eggs one at a time, mixing thoroughly after each. Stir in sour cream and heavy cream until just combined.
04 -
Pour the cheesecake filling over the cooled crust. Spoon the cooled strawberry mixture over the surface, then create a marbled effect by swirling with a knife or skewer.
05 -
Bake at 163°C for 50 to 60 minutes until the edges are set but the center is slightly jiggly. Turn off the oven, leave the door ajar, and let the cheesecake rest inside for 1 hour.
06 -
Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight. Before serving, release from the springform pan, slice, and enjoy.
# Additional Notes:
01 -
The cheesecake can be prepared one day in advance to ensure optimal setting time.
02 -
Frozen strawberries may be used for the swirl; thaw and drain well before pureeing.
03 -
To minimize the risk of surface cracks, avoid overbaking and cool the cheesecake gradually.