Chocolate Strawberry Swirl Cheesecake
Rich, creamy Chocolate Strawberry Swirl Cheesecake with a dark chocolate base and vibrant strawberry ribboned top.
Ingredients
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter melted
- 24 ounces cream cheese softened
- 1 cup granulated sugar divided
- 3 large eggs room temperature
- 1 cup sour cream room temperature
- 1 cup dark chocolate melted and slightly cooled
- 1 cup fresh strawberries hulled and pureed
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F. Lightly grease a 9-inch springform pan and line the bottom with parchment paper if desired.
- In a medium bowl, combine the chocolate cookie crumbs and melted butter and stir until the crumbs are evenly moistened.
- Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan to form a compact crust.
- Bake the crust for 10 minutes, then remove from the oven and let it cool slightly while you prepare the filling. Reduce oven temperature to 325°F.
- In a large mixing bowl, beat the softened cream cheese with 3/4 cup of the granulated sugar until smooth and creamy, scraping down the sides of the bowl as needed.
- Add the eggs one at a time, mixing on low speed just until each egg is incorporated before adding the next.
- Add the sour cream and mix on low speed until fully combined and the batter is smooth.
- Slowly pour in the melted, slightly cooled dark chocolate and mix on low just until the batter is evenly chocolatey and glossy.
- In a separate bowl, combine the strawberry puree, remaining 1/4 cup granulated sugar, and lemon juice, stirring until the sugar dissolves and the mixture is smooth.
- Pour the chocolate cheesecake batter over the baked crust and smooth the top with a spatula.
- Spoon small dollops of the strawberry mixture, 1 to 2 teaspoons at a time, over the surface of the chocolate batter.
- Drag a thin knife or skewer through the strawberry dollops in gentle swirling motions to create a marbled pattern, avoiding overmixing the colors.
- Place the springform pan on a baking sheet and bake at 325°F for 50 to 60 minutes, or until the edges are set and the center still has a slight jiggle when gently shaken.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to help prevent cracking.
- Remove the cheesecake from the oven, let it cool completely at room temperature, then cover and chill in the refrigerator for at least 4 hours or overnight before slicing and serving.
Notes
- Use room-temperature cream cheese, eggs, and sour cream for the smoothest, lump-free cheesecake batter.
- For cleaner slices, wipe the knife with a warm, damp cloth between cuts and serve the cheesecake well-chilled.
- If you prefer a stronger strawberry presence, reserve a few tablespoons of puree to drizzle over individual slices before serving.
- Wrap leftovers tightly and refrigerate for up to 4 days, or freeze individual slices for longer storage.
- For cleaner slices, wipe the knife with a warm, damp cloth between cuts and serve the cheesecake well-chilled.
- If you prefer a stronger strawberry presence, reserve a few tablespoons of puree to drizzle over individual slices before serving.
- Wrap leftovers tightly and refrigerate for up to 4 days, or freeze individual slices for longer storage.