Description
Imagine the perfect blend of creamy, rich chocolate cheesecake with the fruity burst of fresh strawberries, all swirled together in one luscious bite. This Chocolate Strawberry Swirl Cheesecake is the ultimate dessert for chocolate and fruit lovers alike. With a decadent chocolate base, velvety cheesecake filling, and a beautiful strawberry swirl, this cheesecake is sure to impress at any gathering. The crust is made from crunchy chocolate cookie crumbs, adding a delicious contrast to the smooth and creamy filling. Whether you’re making it for a special occasion or just a sweet treat to indulge in, this recipe will take your cheesecake game to the next level. Let’s get started!
Ingredients
For the Crust:
- 2 cups chocolate cookie crumbs (about 20–25 cookies)
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips, melted and slightly cooled
For the Strawberry Swirl:
- 1 cup fresh strawberries, pureed
- 2 tablespoons granulated sugar
Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or non-stick spray to ensure the cheesecake releases easily after baking.
Step 2: Prepare the Chocolate Crust
In a medium bowl, combine the chocolate cookie crumbs and melted butter. Stir until the mixture resembles wet sand. Press the crumb mixture evenly into the bottom of the prepared springform pan to form a firm crust. You can use the bottom of a measuring cup to press the crumbs down firmly. Set the crust aside while you prepare the filling.
Step 3: Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese and 1 cup of sugar together using an electric mixer. Beat on medium speed for about 2-3 minutes until the mixture is smooth and creamy. Ensure there are no lumps for the best texture.
Add the vanilla extract and mix well to combine.
Next, add the eggs, one at a time, beating on low speed after each addition until fully incorporated. Scrape down the sides of the bowl to make sure everything is evenly mixed.
Step 4: Blend in Sour Cream and Heavy Cream
Once the eggs are fully incorporated, gently blend in the sour cream and heavy cream until the mixture is smooth. This step will make the cheesecake rich and creamy.
Step 5: Add the Melted Chocolate
Slowly stir in the melted semi-sweet chocolate chips, making sure it’s fully incorporated into the cheesecake batter. The chocolate should be slightly cooled but still pourable to avoid scrambling the eggs in the batter.
Step 6: Assemble the Cheesecake
Pour half of the cheesecake batter over the chocolate cookie crust in the springform pan, smoothing the surface with a spatula.
Step 7: Prepare the Strawberry Swirl
In a small bowl, combine the strawberry puree with 2 tablespoons of granulated sugar. Mix well until the sugar is dissolved.
Using a spoon, drop dollops of the strawberry mixture over the layer of cheesecake batter.
Step 8: Add Remaining Batter and Swirl
Pour the remaining cheesecake batter over the strawberry layer. To create the signature swirl, use a knife or a skewer to gently swirl the strawberry mixture into the cheesecake batter. Be careful not to over-swirl; you want visible streaks of strawberry throughout the cheesecake.
Step 9: Bake the Cheesecake
Place the cheesecake in the preheated oven and bake for 55-60 minutes. The cheesecake is done when the center is just set but still has a slight jiggle, and the top looks dry.
Step 10: Cool the Cheesecake
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This gentle cooling process prevents the cheesecake from cracking.
After 1 hour, remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, but ideally overnight, to allow the flavors to develop and the texture to set.
Notes
Cooking Notes
- Room Temperature Ingredients: To achieve the smoothest cheesecake texture, ensure all your ingredients (cream cheese, eggs, and cream) are at room temperature before mixing.
- Water Bath (Optional): For an even more crack-free cheesecake, you can bake it using a water bath. Wrap the bottom of the springform pan in foil to prevent leaks, and place it in a roasting pan filled with about 1 inch of hot water. This ensures gentle, even baking.
- Strawberry Puree: To make the strawberry puree, simply blend fresh strawberries in a blender or food processor until smooth. You can strain the puree if you prefer a smoother consistency without seeds.
Serving Suggestions
- Topping Options: This cheesecake is already stunning, but you can take it to the next level by topping it with fresh strawberries, chocolate shavings, or a drizzle of melted chocolate.
- Whipped Cream: A dollop of whipped cream on each slice adds a light, airy touch to contrast the rich, dense cheesecake.
- Fresh Berries: For added freshness, serve the cheesecake with additional fresh berries like raspberries, blackberries, or blueberries.
- Chocolate Sauce: Drizzle some warm chocolate sauce over each slice for an extra indulgent finish.
Tips
- Cooling the Cheesecake: Always allow the cheesecake to cool slowly in the oven first before chilling it in the fridge. This helps prevent cracks from forming.
- Prevent Overbaking: The cheesecake should still have a slight jiggle in the center when you remove it from the oven. Overbaking will result in a dry and crumbly texture.
- Pureeing Strawberries: For the smoothest swirl, blend your strawberries thoroughly, and strain out the seeds if desired. This creates a beautiful, smooth strawberry swirl.
- Cutting Clean Slices: When cutting the cheesecake, use a knife dipped in warm water, and wipe it clean after each cut for neat, clean slices
- Prep Time: 25 minutes
- Cook Time: 55-60 minutes
Nutrition
- Calories: 450 kcal
- Sugar: 24g
- Sodium: 320mg
- Fat: 32g
- Protein: 7g