Chocolate Strawberry Swirl Cheesecake
A rich and creamy dessert combining chocolate and strawberry flavors, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups chocolate cookie crumbs (such as Oreos)
- 0.5 cups unsalted butter, melted
- 0.25 cups granulated sugar for crust
For the filling
- 24 ounces cream cheese, softened
- 1 cups granulated sugar for filling
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cups sour cream
- 1 cups melted dark chocolate, cooled
For the strawberry swirl
- 1 cup fresh strawberries, pureed
- 0.25 cups granulated sugar for strawberry swirl
- 1 tablespoon lemon juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Mix well and press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes and allow it to cool.
Filling
- In a large bowl, beat the cream cheese until smooth.
- Gradually add in the sugar, followed by the eggs one at a time.
- Mix in the vanilla extract and sour cream until well incorporated.
- Gently fold in the cooled melted chocolate until smooth.
Strawberry Swirl
- In another bowl, combine the strawberry puree, sugar, and lemon juice until smooth.
Assembly
- Pour the chocolate filling over the prepared crust.
- Spoon the strawberry puree on top and swirl gently with a knife or skewer.
Baking
- Bake the cheesecake for 50-60 minutes until the edges are set and the center jiggles slightly.
- Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
Cooling
- Allow the cheesecake to cool to room temperature before refrigerating for at least 4 hours or overnight.
- When ready to serve, carefully remove the cheesecake from the springform pan.
- Garnish with extra strawberry puree, whipped cream, or fresh strawberries if desired.
Notes
Serve chilled. For storage, cover with plastic wrap or aluminum foil and refrigerate for up to 5 days. Individual slices can be frozen for up to 3 months.