Chocolate Strawberry Swirl Cheesecake (Printable)
Creamy cheesecake with chocolate base and sweet strawberry swirl topping
# What You Need:
→ Crust
01 - 7 oz chocolate graham crackers or digestive biscuits, crushed
02 - 2.6 oz unsalted butter, melted
03 - 2 tbsp granulated sugar
→ Cheesecake Filling
04 - 32 oz cream cheese, softened
05 - 7 oz granulated sugar
06 - 3 large eggs
07 - 3/4 cup sour cream
08 - 2 tsp vanilla extract
09 - 4.2 oz dark chocolate, melted and slightly cooled
→ Strawberry Swirl
10 - 7 oz fresh strawberries, hulled
11 - 1/4 cup granulated sugar
12 - 1 tbsp lemon juice
13 - 2 tsp cornstarch mixed with 2 tsp water
# Directions:
01 - Preheat oven to 350°F. Grease a 9-inch springform pan and line bottom with parchment paper.
02 - Combine crushed chocolate biscuits, melted butter, and sugar in a bowl. Press evenly into pan bottom. Bake for 10 minutes, then cool.
03 - Combine strawberries, sugar, and lemon juice in saucepan over medium heat until berries soften, about 5 minutes. Stir in cornstarch slurry and cook until thickened, 1-2 minutes. Puree until smooth and cool completely.
04 - Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Blend in sour cream and vanilla extract.
05 - Divide filling in half. Fold melted dark chocolate into one portion until fully incorporated.
06 - Pour chocolate filling over crust, spreading evenly into a smooth layer.
07 - Top with remaining plain cheesecake filling, spreading carefully to create an even second layer.
08 - Drop spoonfuls of strawberry puree across the surface. Use a skewer or knife to gently swirl through batter, creating a marbled pattern.
09 - Place pan on baking sheet. Bake for 50-60 minutes until center is just set and slightly wobbly.
10 - Turn off oven and crack door open slightly. Let cheesecake cool inside for 1 hour to prevent cracking.
11 - Refrigerate for at least 4 hours or overnight until fully set before releasing from pan and serving.
# Expert Tips:
01 -
- The chocolate crust adds a depth that regular graham crackers simply cannot match
- Swirling the strawberry puree creates those stunning restaurant style patterns without any fancy techniques
02 -
- Cold ingredients are the enemy of smooth cheesecake, everything needs to be at room temperature before mixing
- Overmixing after adding eggs incorporates too much air, which can cause cracking during baking
03 -
- A water bath in the oven creates the silkiest texture, though it is optional
- The cheesecake is done when the edges are set but the center still jiggles like gelatin