Decadent Chocolate Strawberry Swirl Cheesecake

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Why You’ll Love This Recipe

There’s so much to adore about Decadent Chocolate Strawberry Swirl Cheesecake. Here’s why it’s a must-try:

  1. Rich and Creamy : The chocolate cheesecake filling is smooth, decadent, and melt-in-your-mouth perfection.
  2. Beautiful Presentation : The vibrant strawberry swirl makes this cheesecake a stunning centerpiece for any occasion.
  3. Perfect Balance of Flavors : The sweetness of strawberries complements the deep richness of chocolate for a harmonious taste.
  4. Customizable : Adjust sweetness levels or add creative touches to suit your taste.
  5. Make-Ahead Friendly : Prepare it ahead of time and chill until ready to serve—ideal for stress-free entertaining.

Ingredients You’ll Need

The secret to this cheesecake lies in its simple yet indulgent combination of ingredients. Here’s what you’ll need:

For the Crust:

  • 1 ½ cups chocolate cookie crumbs (about 20 cookies, crushed)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter (melted)

For the Chocolate Cheesecake Filling:

  • 4 (8 oz) packages cream cheese (softened to room temperature)
  • 1 cup granulated sugar
  • ¾ cup sour cream (room temperature)
  • 1 teaspoon vanilla extract
  • 3 large eggs (room temperature)
  • ¾ cup semisweet chocolate chips (melted and cooled slightly)

For the Strawberry Swirl:

  • 1 cup fresh or frozen strawberries (hulled and chopped)
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch (optional, for thickening)

Step-by-Step Instructions

Ready to whip up this luxurious cheesecake? Follow these easy steps:

Step 1: Preheat Your Oven

Preheat your oven to 325°F (160°C) . Grease a 9-inch springform pan and line the bottom with parchment paper for easy release.

Step 2: Make the Crust

  1. In a mixing bowl, combine the chocolate cookie crumbs, sugar, and melted butter until the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom of the prepared springform pan to form an even layer. Use the back of a spoon or the bottom of a glass to smooth it out.
  3. Bake the crust in the preheated oven for 8–10 minutes , then remove and let it cool while you prepare the filling.

Step 3: Prepare the Chocolate Cheesecake Filling

  1. In a large mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese and sugar together until smooth and creamy, about 2–3 minutes.
  2. Mix in the sour cream and vanilla extract until fully combined.
  3. Add the eggs one at a time, beating gently after each addition. Avoid overmixing to prevent air bubbles.
  4. Stir in the melted chocolate until the batter is smooth and evenly chocolatey.

Step 4: Make the Strawberry Swirl

  1. In a small saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens slightly, about 5–7 minutes.
  2. If you prefer a thicker swirl, mix the cornstarch with 1 teaspoon of water to create a slurry, then stir it into the strawberry mixture and cook for an additional minute.
  3. Remove from heat and let the mixture cool slightly. Blend it with an immersion blender or mash with a fork for a smoother consistency, if desired.

Step 5: Assemble the Cheesecake

  1. Pour the chocolate cheesecake filling over the cooled crust, spreading it evenly with a spatula.
  2. Drop spoonfuls of the strawberry mixture onto the surface of the cheesecake. Use a toothpick or skewer to gently swirl the strawberry mixture into the chocolate batter, creating a marbled effect.

Step 6: Bake the Cheesecake

  1. Place the springform pan on a baking sheet (to catch any leaks) and bake in the preheated oven for 55–65 minutes , or until the edges are set but the center is still slightly jiggly.
  2. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.

Step 7: Chill and Serve

  1. Remove the cheesecake from the oven and let it cool completely at room temperature.
  2. Refrigerate the cheesecake for at least 4–6 hours , or overnight, until fully set.
  3. Carefully remove the sides of the springform pan, slice, and serve chilled. Garnish with fresh strawberries or whipped cream, if desired.


 

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