Chocolate Strawberry Swirl Cheesecake (Print Version)

# Ingredients:

→ Crust

01 - 2 cups chocolate cookie crumbs (about 20 cookies)
02 - 6 tablespoons unsalted butter, melted

→ Cheesecake Filling

03 - 3 blocks (8 ounces each) cream cheese, softened
04 - 1 cup granulated sugar
05 - 3 large eggs
06 - 1 teaspoon vanilla extract
07 - 1/2 cup sour cream
08 - 1/2 cup chocolate sauce or melted chocolate chips
09 - 1 cup fresh strawberries, sliced

→ Topping

10 - 1/2 cup chocolate ganache
11 - Fresh strawberries (about 8-10 whole or halved)

# Instructions:

01 - Preheat the oven to 325°F (160°C). In a mixing bowl, combine the chocolate cookie crumbs and melted butter, stirring until the mixture resembles wet sand. Press the mixture evenly into the bottom of a 9-inch springform pan, using the back of a spoon or the bottom of a glass to compact it firmly. Bake the crust for 8 minutes. Remove from the oven and let it cool while preparing the filling.
02 - In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and sour cream until fully incorporated, ensuring the batter is smooth and silky. Pour half of the cheesecake batter over the cooled crust, spreading it evenly. Scatter the sliced strawberries evenly over the batter. Drizzle the melted chocolate or chocolate sauce over the strawberries, then top with the remaining cheesecake batter. Use a knife or skewer to swirl the chocolate through the batter, creating a marbled effect.
03 - Place the springform pan into a larger roasting pan, then fill the roasting pan with about 1 inch of hot water to create a water bath. Bake the cheesecake for 60-70 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and crack the door slightly. Allow the cheesecake to cool in the oven for 1 hour. Afterward, remove it from the oven and refrigerate for at least 4 hours, or overnight for best results.
04 - Once chilled, remove the cheesecake from the springform pan and transfer it to a serving plate. Drizzle the chocolate ganache generously over the top, allowing it to drip down the sides. Garnish with fresh strawberries for added color and freshness.

# Notes:

01 - For a firmer crust, press the cookie crumbs more firmly before baking.
02 - Chill the cheesecake for at least 4 hours or overnight for the best texture.
03 - Substitute Greek yogurt for sour cream for a tangy flavor variation.
04 - The water bath helps prevent cracks but is optional if you're short on time.

Back