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Chocolate Strawberry Swirl Cheesecake Recipe

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★★★★★

4.9 from 51 reviews

This decadent Chocolate Strawberry Swirl Cheesecake combines a rich chocolate cookie crust with a creamy chocolate-infused cream cheese filling and a bright, fruity strawberry swirl. Perfectly baked to achieve a smooth, luscious texture with a beautiful marbled effect, this dessert is ideal for special occasions or an indulgent treat at home.

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 and bake crust: Preheat your oven to 350°F (175°C). In a bowl, combine the chocolate cookie crumbs, melted butter, and ¼ cup granulated sugar. Mix thoroughly until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake the crust for 10 minutes, then remove from the oven and allow it to cool while you prepare the filling.
  2. Make the cheesecake filling: Using a mixer, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup granulated sugar, mixing well to incorporate. Add the eggs one at a time, beating well after each addition to ensure a smooth texture. Stir in the vanilla extract and sour cream. Finally, fold in the cooled melted dark chocolate until the mixture is fully blended and smooth.
  3. Prepare the strawberry swirl: In a separate bowl, combine the fresh strawberry puree, ¼ cup granulated sugar, and lemon juice. Stir until the sugar dissolves and the mixture is smooth.
  4. Assemble the cheesecake: Pour the chocolate cheesecake filling over the cooled crust in the springform pan. Spoon dollops of the strawberry puree mixture evenly over the surface. Using a knife or skewer, gently swirl the strawberry puree into the chocolate filling to create a marbled effect without mixing completely.
  5. Bake the cheesecake: Place the springform pan in the preheated oven and bake for 50 to 60 minutes. The cheesecake is done when the edges are set but the center still jiggles slightly. Once finished, turn off the oven and crack the door open. Leave the cheesecake inside the oven for 1 hour to cool gradually, which helps prevent cracking.
  6. Cool and chill: Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate it for at least 4 hours, preferably overnight, to allow it to set properly.
  7. Serve: Carefully remove the sides of 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

  • Ensure cream cheese is softened to room temperature to avoid lumps in the batter.
  • Use melted chocolate cooled to lukewarm temperature to prevent curdling the batter.
  • To create a more distinct swirl pattern, add the strawberry puree in small amounts and swirl gently.
  • If you don’t have a springform pan, use a regular cake pan lined with parchment paper for easier removal.
  • For a firmer texture, chill the cheesecake overnight before serving.

Keywords: Chocolate cheesecake, Strawberry swirl cheesecake, Marbled cheesecake, Chocolate dessert, Berry swirl cheesecake

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