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Chocolate Strawberry Swirl Cheesecake Recipe

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★★★★★

4.9 from 134 reviews

This decadent Chocolate Strawberry Swirl Cheesecake combines a rich chocolate cookie crust with a creamy chocolate-infused cheesecake filling, elegantly swirled with fresh strawberry puree for a vibrant fruity contrast. Perfect for special occasions or indulgent dessert lovers, it offers a harmonious blend of chocolate and strawberry flavors with a smooth, velvety texture.

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 the crust: Preheat the oven to 350°F (175°C). In a bowl, mix together the chocolate cookie crumbs, melted butter, and ¼ cup granulated sugar until the mixture is evenly moistened. Press this firmly into the bottom of a 9-inch springform pan to form a compact crust. Bake the crust for 10 minutes, then remove it from the oven and allow it to cool completely.
  2. Make the cheesecake filling: Using a mixer, beat the softened cream cheese until it becomes smooth and creamy. Gradually add 1 cup of granulated sugar, mixing continuously to combine. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until fully incorporated. Fold the cooled melted dark chocolate gently into the mixture until smooth and homogenous.
  3. Prepare the strawberry swirl: In a separate bowl, combine the pureed fresh strawberries with ¼ cup granulated sugar and 1 tablespoon lemon juice. Mix until smooth to create the strawberry swirl mixture.
  4. Assemble the cheesecake: Pour the chocolate cheesecake filling over the cooled crust, spreading it evenly. Spoon the strawberry puree mixture over the top and use a knife or skewer to gently swirl the strawberry puree into the chocolate filling to create an attractive marbled effect.
  5. Bake the cheesecake: Place the assembled cheesecake in the oven and bake for 50 to 60 minutes. The edges should be set while the center remains slightly jiggly. After baking, turn off the oven and crack the oven door open, leaving the cheesecake inside to cool slowly for 1 hour. This helps prevent cracking.
  6. Chill the cheesecake: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate it for at least 4 hours or preferably overnight to fully set and enhance the flavors.
  7. Serve: Carefully remove the cheesecake from the springform pan. Optionally garnish with extra strawberry puree, whipped cream, or fresh strawberries for added presentation. Slice and serve chilled for the best taste and texture.

Notes

  • Ensure the cream cheese is fully softened to avoid lumps in the batter.
  • Use a water bath or place a pan with water in the oven if you want to prevent cracks further, though the slow cooling method here helps significantly.
  • Allow the melted chocolate to cool before mixing it in to avoid curdling the filling.
  • For a more intense strawberry flavor, reduce the sugar in the strawberry puree to 2 tablespoons depending on the sweetness of your strawberries.
  • Store leftover cheesecake covered in the refrigerator for up to 5 days.

Keywords: chocolate cheesecake, strawberry swirl cheesecake, chocolate strawberry dessert, baked cheesecake recipe, creamy cheesecake

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