Description
A delightful symphony of flavors and textures, this Decadent Chocolate Strawberry Swirl Cheesecake is a visually stunning dessert, combining silky-smooth cream cheese with sweet strawberries and luxurious dark chocolate, creating a mesmerizing marble effect, perfect for any gathering.
Ingredients
Scale
- 1 ½ cups chocolate cookie crumbs (such as Oreos)
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar (for crust)
- 24 ounces (3 packages) cream cheese, softened
- 1 cup granulated sugar (for filling)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup melted dark chocolate, cooled
- 1 cup fresh strawberries, pureed
- ¼ cup granulated sugar (for strawberry swirl)
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line bottom with parchment paper. Wrap outside of pan tightly with aluminum foil for a water bath. Combine cookie crumbs, ¼ cup sugar, and melted butter; press firmly into the pan. Bake for 8-10 minutes, then cool completely on a wire rack.
- In a saucepan, combine pureed strawberries, ¼ cup sugar, and lemon juice. Simmer gently for 5-7 minutes until softened. Thicken with a cornstarch slurry (if desired for extra thickness). Cool completely.
- Ensure all cold ingredients are at room temperature. In a stand mixer, beat softened cream cheese until smooth (3-4 mins). Gradually add 1 cup sugar, then vanilla. Mix in sour cream. Add eggs one at a time, mixing on lowest speed just until incorporated. Do not overmix.
- Pour half of the cheesecake filling over the cooled crust. Drizzle half of the cooled strawberry swirl and half of the cooled melted dark chocolate randomly over the batter. Gently swirl with a skewer. Pour remaining filling, then repeat swirling with remaining strawberry and chocolate. Place foil-wrapped pan into a larger roasting pan. Pour hot water into the roasting pan to halfway up the springform pan. Bake at 350°F (175°C) for 60-75 minutes, until edges are set but center jiggles slightly.
- Turn off oven, leave cheesecake in water bath with door ajar for 1 hour. Remove from water bath, remove foil, and cool completely on a wire rack (2-3 hours). Cover loosely and chill in the refrigerator for at least 6-8 hours, preferably overnight.
- Once thoroughly chilled, run a thin knife around the edge before releasing the springform pan. Transfer to a serving plate. Garnish with fresh strawberries or chocolate shavings if desired. Slice with a warm, clean knife and serve.
Notes
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg