Chocolate Strawberry Swirl Cheesecake (Printable Version)
A decadent creamy chocolate cheesecake with vibrant strawberry swirls atop a chocolate crust
# What You Need:
→ Crust
01 - 7 oz chocolate graham crackers or digestive biscuits, crushed
02 - 2.6 oz unsalted butter, melted
03 - 2 tbsp granulated sugar
→ Cheesecake Filling
04 - 32 oz cream cheese, softened
05 - 7 oz granulated sugar
06 - 3 large eggs
07 - 3/4 cup sour cream
08 - 2 tsp vanilla extract
09 - 4.2 oz dark chocolate, melted and slightly cooled
→ Strawberry Swirl
10 - 7 oz fresh strawberries, hulled
11 - 1.8 oz granulated sugar
12 - 1 tbsp lemon juice
13 - 2 tsp cornstarch mixed with 2 tsp water
# How to Make It:
01 - Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
02 - Combine crushed chocolate biscuits, melted butter, and sugar in a bowl. Press evenly into the bottom of the pan. Bake for 10 minutes, then let cool.
03 - In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until berries soften, about 5 minutes. Stir in cornstarch slurry and cook until thickened, 1-2 minutes. Puree until smooth and let cool.
04 - Beat cream cheese and sugar until smooth. Add eggs, one at a time, mixing well after each. Blend in sour cream and vanilla.
05 - Divide the filling in half. To one half, fold in the melted dark chocolate.
06 - Pour the chocolate filling over the crust, spreading evenly. Top with the plain filling.
07 - Drop spoonfuls of the strawberry puree on top and use a skewer or knife to swirl it through the batter.
08 - Place the pan on a baking sheet. Bake for 50-60 minutes, or until the center is just set and slightly wobbly.
09 - Turn off the oven, leave the door slightly open, and let the cheesecake cool for 1 hour.
10 - Refrigerate for at least 4 hours or overnight before serving.
# Expert Tips:
01 -
- The chocolate crust creates this incredible foundation that somehow makes everything taste more decadent
- Swirling the strawberry puree feels like creating edible art, even if you arent artistic at all
- This cheesecake strikes that perfect balance between rich and refreshing, so no one leaves the table feeling too heavy
02 -
- Cheesecake continues baking as it cools, so pulling it out when the center still jiggles like gelatin is actually correct
- Room temperature ingredients are not optional here cold cream cheese creates lumps that no amount of mixing can fix
- The strawberry swirl must be completely cooled before you add it, otherwise it will sink straight through to the crust
03 -
- A water bath is not strictly necessary, but wrapping the outside of your springform pan in foil eliminates any chance of water seeping in if you decide to use one
- The strawberry swirl can be made two days ahead and kept in the refrigerator, which actually breaks down the workflow into manageable sections