Description
This chocolate strawberry swirl cheesecake combines a rich, creamy chocolate and vanilla cheesecake filling with a fruity strawberry swirl, all set on a crisp chocolate cookie crust. Perfect for impressing at special occasions or enjoying a decadent dessert any time.
Ingredients
Scale
For the Crust
- 1 1/2 cups chocolate cookie crumbs (such as Oreos, crushed with filling)
- 4 tablespoons unsalted butter, melted
For the Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 4 oz semisweet or bittersweet chocolate, melted and slightly cooled
For the Strawberry Swirl
- 1/2 cup strawberry jam or puree
- 1 teaspoon lemon juice
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan. Combine the chocolate cookie crumbs with the melted butter, then press the mixture firmly into the bottom of the pan. Bake the crust for 8 minutes, then remove and let it cool completely.
- Make the cheesecake batter: In a large bowl, beat the softened cream cheese until smooth. Add the granulated sugar and mix until well combined. Incorporate the eggs one at a time, beating well after each addition. Stir in the vanilla extract, sour cream, and heavy cream until the mixture is smooth and creamy.
- Divide and add chocolate: Separate the batter into two equal parts. Fold the melted and slightly cooled semisweet or bittersweet chocolate into one half of the batter thoroughly to create the chocolate layer.
- Layer the batter: Pour the chocolate batter evenly over the cooled crust in the pan. Then gently spoon the plain batter over the chocolate layer to create distinct layers.
- Prepare the strawberry swirl: In a small bowl, mix the strawberry jam or puree with the lemon juice. Drop spoonfuls of this mixture over the cheesecake batter. Use a knife or skewer to gently swirl the strawberry mixture into the top layer for a marbled effect.
- Bake the cheesecake: Place the springform pan into the preheated oven and bake for 55–65 minutes. The edges should be set while the center remains slightly jiggly when gently shaken.
- Cool the cheesecake: Turn off the oven and crack the door open. Allow the cheesecake to cool inside the oven for 1 hour to prevent cracking.
- Chill before serving: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to allow it to fully set and develop flavors.
- Serve: Once chilled, slice into 12 pieces and serve cold. Optionally, garnish with fresh strawberries or chocolate shavings for an elegant presentation.
Notes
- For a smoother swirl effect, warm the strawberry jam slightly before swirling it onto the cheesecake.
- Garnish the cheesecake with fresh strawberries or chocolate shavings to enhance its appearance and flavor.
