Description
A rich and creamy cheesecake with swirls of chocolate and fresh strawberries, topped with a luscious chocolate ganache and fresh berries.
Ingredients
For the Crust:
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2 cups chocolate cookie crumbs (about 20 cookies)
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6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
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3 (8-ounce) blocks of 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
For the Swirl and Topping:
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1/2 cup chocolate sauce or melted chocolate chips
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1 cup fresh strawberries, sliced
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1/2 cup chocolate ganache
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Fresh strawberries (about 8-10 whole or halved)
Instructions
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Preheat the oven to 350°F (175°C). Lightly grease a 9-inch springform pan or line the bottom with parchment paper.
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In a bowl, mix the chocolate cookie crumbs and melted butter. Press the mixture firmly into the pan’s bottom.
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Bake for 8 minutes, then let it cool while preparing the filling.
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In a large mixing bowl, beat cream cheese and sugar until smooth.
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Add eggs one at a time, mixing well. Stir in vanilla extract and sour cream until combined.
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Pour half of the batter over the crust. Scatter sliced strawberries evenly.
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Drizzle melted chocolate over the strawberries. Pour the remaining batter on top.
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Use a knife or skewer to gently swirl the chocolate into the batter for a marbled effect.
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Bake for 60-70 minutes or until the edges are set but the center is slightly jiggly.
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Turn off the oven, crack the door open, and let it cool inside for 1 hour.
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Refrigerate for at least 4 hours or overnight.
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Before serving, drizzle chocolate ganache on top and garnish with fresh strawberries.
Notes
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For cleaner slices, dip a knife in warm water before cutting.
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Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.
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If using frozen strawberries, thaw and drain them well before adding to the cheesecake.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes