Description
This Chocolate Strawberry Swirl Cheesecake is a simple yet sophisticated dessert that’s perfect for any occasion. The rich, creamy cheesecake is enhanced by the sweet, fruity swirl of strawberries, making every bite a balance of decadent chocolate and fresh fruit flavors. Whether served at a party, a special celebration, or a cozy evening, this cheesecake is guaranteed to wow your guests!
Ingredients
For the crust:
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1 1/2 cups chocolate cookie crumbs (from chocolate graham crackers or similar)
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1/4 cup melted butter
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1 tablespoon granulated sugar
For the chocolate cheesecake filling:
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3 packages (8 oz each) cream cheese, softened
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1 cup granulated sugar
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3 large eggs
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1 teaspoon vanilla extract
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1/2 cup sour cream
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6 oz semi-sweet chocolate, melted and slightly cooled
For the strawberry swirl:
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1 cup fresh strawberries, hulled and chopped
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2 tablespoons sugar
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1 teaspoon lemon juice
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1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
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Preheat the oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper.
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In a bowl, combine the chocolate cookie crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside to cool.
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In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat for about 5-6 minutes until the strawberries soften. Stir in the cornstarch mixture and cook for another minute until thickened. Remove from heat and cool. Once cooled, blend until smooth.
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In a large mixing bowl, beat softened cream cheese until smooth. Gradually add sugar, then mix in the eggs one at a time. Add vanilla extract and sour cream, followed by melted chocolate. Mix until smooth.
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Pour the chocolate cheesecake mixture over the crust. Spoon dollops of the strawberry puree over the cheesecake filling, then swirl with a knife to create the strawberry pattern.
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Bake for 55-65 minutes, or until the edges are firm and the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
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Transfer the cheesecake to a wire rack and cool completely at room temperature. Refrigerate for at least 4 hours, or overnight for the best texture.
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Garnish with fresh strawberries and serve chilled.
Notes
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For an added crunch, sprinkle chopped walnuts or almonds on top of the cheesecake before baking.
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You can freeze individual slices of this cheesecake for up to 1 month. Wrap them tightly in plastic wrap and store them in an airtight container.
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If you prefer a stronger flavor, you can substitute the feta with blue cheese.
- Prep Time: 20 minutes
- Cook Time: 60 minutes