Chocolate Strawberry Swirl Cheesecake (Printable)
Decadent creamy cheesecake featuring rich chocolate base and luscious strawberry swirl, perfect for special occasions.
# What You'll 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
# Directions:
01 - Preheat oven to 350°F. Grease a 9-inch springform pan and line bottom with parchment paper.
02 - Combine crushed chocolate biscuits, melted butter, and sugar in a bowl. Press evenly into pan bottom. Bake for 10 minutes, then cool.
03 - In 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 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 filling in half. Fold melted dark chocolate into one half.
06 - Pour chocolate filling over crust, spreading evenly. Top with plain filling.
07 - Drop spoonfuls of strawberry puree on top. Use skewer or knife to swirl through batter creating marbled pattern.
08 - Place pan on baking sheet. Bake for 50-60 minutes until center is just set and slightly wobbly.
09 - Turn off oven, leave door slightly open, and let cheesecake cool for 1 hour inside.
10 - Refrigerate for at least 4 hours or overnight before serving.
# Helpful Tips:
01 -
- The chocolate crust adds this incredible depth that makes it feel like something from a fancy bakery
- That strawberry swirl looks impressive but takes literally minutes to create
02 -
- Room temperature ingredients are nonnegotiable here, or you will end up with a lumpy texture
- The cornstarch in the strawberry puree prevents it from sinking into the cheesecake while baking
03 -
- Wrap the bottom of your springform pan in foil to prevent any water bath leaks if you use one
- The surface should still have a slight wobble in the center when you pull it out