Description
Chocolate Strawberry Swirl Cheesecake is a rich dessert that features a creamy cheesecake base with chocolate and strawberry swirls.
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 325°F (160°C). Grease a 9-inch springform pan, line bottom with parchment. Wrap outside of pan with two layers of heavy-duty aluminum foil for a water bath. Place a large roasting pan on the middle oven rack.
- Combine 1 ½ cups chocolate cookie crumbs and ¼ cup granulated sugar in a medium bowl. Mix in ½ cup melted butter until crumbs are moistened. Press mixture firmly and evenly into the bottom of the prepared springform pan. Bake at 325°F (160°C) for 8-10 minutes, then cool completely on a wire rack.
- In a small saucepan, combine 1 cup pureed fresh strawberries, ¼ cup granulated sugar, and 1 tablespoon lemon juice. Simmer gently over medium heat for 5-7 minutes, stirring occasionally, until slightly reduced and flavors meld. Cool completely to room temperature.
- Ensure 1 cup melted dark chocolate is cooled to a pourable consistency for swirling. If it has hardened, gently warm it until pourable.
- In a stand mixer, beat 24 ounces softened cream cheese on medium-low speed until completely smooth. Gradually add 1 cup granulated sugar and beat until light and fluffy, scraping down the bowl. Add 1 teaspoon vanilla extract and 1 cup sour cream; beat on low speed until just combined and smooth. Lightly whisk 3 large eggs in a separate bowl. With the mixer on its lowest speed, slowly pour the whisked eggs into the cream cheese mixture, mixing until just combined. Do not overmix.
- Pour about two-thirds of the cheesecake batter over the cooled crust. Drizzle half of the prepared melted chocolate and half of the prepared strawberry swirl over the batter in a circular pattern. Carefully pour the remaining one-third of the cheesecake batter over these layers. Drizzle the remaining chocolate and strawberry swirl over the top. Using a thin knife or skewer, gently drag it through the batters and swirls in a figure-eight or circular motion to create a marbled effect on the surface.
- Carefully place the foil-wrapped springform pan into the large roasting pan already on the oven rack. Pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until the edges are set and lightly golden, but the center still jiggles slightly. Turn off the oven, prop the door open slightly, and leave the cheesecake inside the water bath for 1 hour to cool gradually.
- After 1 hour, remove the springform pan from the water bath and remove the foil. Place the cheesecake on a wire rack and let it cool completely to room temperature (2-3 hours). Once completely cooled, cover loosely with plastic wrap and refrigerate for a minimum of 8 hours, or preferably overnight, to fully set.
- After chilling, run a thin knife around the edge of the cheesecake before releasing the springform ring. Carefully transfer the cheesecake to a serving plate. For clean slices, dip a sharp knife in hot water and wipe clean between each cut. Garnish with fresh strawberries or chocolate shavings if desired. Store any leftover cheesecake covered in the refrigerator for up to 5 days.
Notes
- For best results, use room temperature cream cheese.
- Allow the cheesecake to chill overnight for optimal texture.
- Store leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg