Name: Chocolate Strawberry Swirl Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 5 h 30 min
Cuisine: American
Ingredients: 1 ½ cups chocolate cookie crumbs (such as Oreos); ½ cup unsalted butter, melted; ¼ cup granulated sugar; 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; 1 cup fresh strawberries, pureed; ¼ cup granulated sugar; 1 tablespoon lemon juice

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Introduction

This Chocolate Strawberry Swirl Cheesecake combines rich, creamy chocolate with the fresh tang of strawberries for a stunning dessert that’s perfect for any occasion. The marbled swirl adds a beautiful visual touch and delicious flavor contrast that will impress your guests.

A slice of layered cake on a white plate sits on a white marbled surface. The cake has four visible layers: a dark brown, crumbly base; a thick creamy pale layer with strawberry pieces embedded inside; a thin layer with a lighter cream color mixed with strawberry bits; and a top layer of smooth dark chocolate sauce that drips down the sides. On top of the cake, three whole red strawberries with green leaves and small pieces of chocolate are placed, with extra chocolate chunks scattered around the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups chocolate cookie crumbs (such as Oreos)
½ cup unsalted butter, melted
¼ cup granulated sugar (for crust)
24 ounces (3 packages) cream cheese, softened
1 cup granulated sugar (for filling)
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1 cup melted dark chocolate, cooled
1 cup fresh strawberries, pureed
¼ cup granulated sugar (for strawberry swirl)
1 tablespoon lemon juice

Instructions

Step 1: Preheat oven to 350°F (175°C). In a bowl, mix chocolate cookie crumbs, melted butter, and ¼ cup granulated sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
Step 2: Beat the cream cheese until smooth. Gradually add 1 cup granulated sugar, mixing well. Add eggs one at a time, beating after each addition. Mix in vanilla extract and sour cream until combined. Fold in cooled melted dark chocolate until the batter is smooth.
Step 3: In a separate bowl, combine the pureed strawberries, ¼ cup granulated sugar, and lemon juice. Stir until smooth to create the strawberry swirl mixture.
Step 4: Pour the chocolate filling evenly over the cooled crust. Spoon the strawberry mixture over the top in small dollops, then gently swirl with a knife or skewer to create a marbled effect.
Step 5: Bake for 50 to 60 minutes, until the edges are set but the center still jiggles slightly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
Step 6: Remove cheesecake from oven and cool to room temperature. Then refrigerate for at least 4 hours or overnight to set fully.
Step 7: Carefully remove the cheesecake from the springform pan. Garnish with extra strawberry puree, whipped cream, or fresh strawberries if desired. Slice and serve.

Tips & Variations

For extra crunch, add chopped chocolate cookies to the crust mixture before pressing it into the pan.
Use frozen strawberries if fresh are not available, but thaw and drain excess liquid before pureeing.
Try white chocolate in place of dark chocolate for a different flavor profile.
To avoid cracking, do not overbake and allow the cheesecake to cool gradually inside the oven.

Storage

Store cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze the cheesecake tightly wrapped for up to 1 month. When ready to serve, thaw overnight in the refrigerator. Reheat is not recommended as it may affect the texture.

How to Serve

A round cheesecake with three visible layers sits on a white marble surface. The bottom layer is a dark chocolate crust, thick and crumbly. Above this is a creamy white cheesecake layer with bright red strawberry pieces mixed inside. The top layer is a shiny dark chocolate glaze dripping down the sides of the cake. On top, there are fresh whole strawberries arranged neatly in the center. The cake is on a round white plate with a red cloth partially visible beneath it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular pan instead of a springform pan?

A springform pan is recommended for easy removal of the cheesecake without damaging its shape. If using a regular pan, line it with parchment paper and be extra careful when removing the cake.

How do I prevent the cheesecake from cracking?

To prevent cracks, avoid overmixing the batter and bake until just set with a slight jiggle in the center. Let the cheesecake cool gradually with the oven door slightly open before refrigerating.