Description
Indulge in the perfect dessert fusion with this decadent Chocolate Strawberry Swirl Cheesecake. Featuring a rich chocolate cookie crust, creamy cheesecake filling, and vibrant strawberry swirl, this show-stopping treat is perfect for any occasion. Sweet, tangy, and oh-so-smooth, it balances the richness of chocolate with the fresh brightness of strawberry. Easy to make yet impressive to serve, this cheesecake will become a go-to favorite!
Ingredients
For the chocolate cookie crust:
1 1/2 cups chocolate cookie crumbs
1/4 cup unsalted butter, melted
For the cheesecake filling:
24 oz cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
1/4 cup heavy cream
For the strawberry swirl:
1 cup fresh strawberries, pureed
1/4 cup granulated sugar
1 teaspoon lemon juice
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). In a medium bowl, mix chocolate cookie crumbs with melted butter until fully coated. Press the mixture into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes, then remove from the oven and cool.
- Prepare the strawberry swirl: In a small saucepan, combine pureed strawberries, sugar, and lemon juice. Heat over medium-low heat for 5-7 minutes until the mixture thickens. Remove from heat and let it cool.
- Make the cheesecake filling: Beat softened cream cheese with sugar and vanilla extract until smooth. Add eggs one at a time, mixing well after each addition. Stir in sour cream and heavy cream until combined.
- Assemble the cheesecake: Pour cheesecake filling into the cooled crust. Drizzle the strawberry swirl over the filling, then swirl with a knife or skewer to create a marbled effect.
- Bake the cheesecake: Bake at 325°F (163°C) for 50-60 minutes until the center is slightly jiggly. Turn off the oven and leave the door ajar for 1 hour. Remove from the oven and refrigerate for at least 4 hours or overnight.
- Serve: Once the cheesecake is firm, remove from the springform pan. Slice and enjoy!
Notes
This cheesecake can be made a day ahead to allow ample chilling time.
Frozen strawberries work well in the swirl, just thaw and drain them before pureeing.
To avoid cracks, don’t overbake—leave the center slightly jiggly and cool it slowly.
- Prep Time: 20 minutes
- Chilling Time: 4 hours (or overnight)
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 350 kcal
