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Chocolate Strawberry Swirl Cheesecake Recipe

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4.7 from 100 reviews

A decadent Chocolate Strawberry Swirl Cheesecake featuring a rich chocolate cookie crust, smooth cream cheese filling infused with dark chocolate, and a fresh strawberry puree swirl, creating a beautiful marbled effect perfect for any dessert occasion.

Ingredients

Scale

Crust

  • 1 ½ cups chocolate cookie crumbs (such as Oreos)
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar

Filling

  • 24 ounces (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup melted dark chocolate, cooled

Strawberry Swirl

  • 1 cup fresh strawberries, pureed
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the chocolate cookie crumbs, melted butter, and ¼ cup sugar. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let it cool slightly.
  2. Make the Filling: Using a mixer, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup of sugar and continue beating. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined. Finally, fold in the cooled melted dark chocolate until the mixture is smooth and uniformly chocolatey.
  3. Prepare the Strawberry Swirl: In a separate bowl, mix the fresh strawberry puree with ¼ cup sugar and lemon juice until smooth. This will add bright, fruity contrast to the rich chocolate cheesecake.
  4. Assemble the Cheesecake: Pour the chocolate cheesecake filling over the prepared crust, smoothing the top. Spoon the strawberry puree over the filling in dollops. Using a knife or skewer, gently swirl the strawberry puree through the chocolate filling creating an attractive marbled effect.
  5. Bake the Cheesecake: Bake in the preheated oven for 50-60 minutes until the edges look set but the center has a slight jiggle. Once done, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to cool gradually, preventing cracks.
  6. Chill the Cheesecake: Remove the cheesecake from the oven and let it come to room temperature. Then refrigerate for at least 4 hours or overnight to allow it to fully set and develop flavor.
  7. Serve: Carefully remove the cheesecake from the springform pan. Optionally garnish with extra strawberry puree, whipped cream, or fresh strawberries. Slice and serve chilled for the best flavor and texture.

Notes

  • Make sure the cream cheese is fully softened for a smooth batter without lumps.
  • Use a water bath for baking if you want to further reduce the risk of cracks in the cheesecake.
  • Cooling the cheesecake gradually inside the oven helps prevent cracks on the surface.
  • Fresh strawberries can be substituted with frozen, just thaw and puree before using.
  • For a less sweet version, reduce sugar amounts slightly according to taste.
  • Allow the cheesecake to chill thoroughly for cleaner slices.

Keywords: Chocolate cheesecake, strawberry swirl cheesecake, chocolate dessert, berry cheesecake, springform pan cheesecake, marbled cheesecake

Find it online: https://cheflenacooks.com/chocolate-strawberry-swirl-cheesecake-recipe/