Why Make This Recipe
Chocolate Strawberry Swirl Cheesecake is a delightful dessert that combines rich chocolate and fresh strawberries. This cheesecake is great for special occasions or just a sweet treat at home. Its beautiful swirl design not only looks impressive but also offers a perfect balance of flavors. Making this cheesecake will surely impress your friends and family!
How to Make Chocolate Strawberry Swirl Cheesecake
Ingredients
- 1 ½ cups chocolate cookie crumbs (such as Oreos)
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar (for crust)
- 24 ounces (3 packages) cream cheese, softened
- 1 cup granulated sugar (for filling)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup melted dark chocolate, cooled
- 1 cup fresh strawberries, pureed
- ¼ cup granulated sugar (for strawberry swirl)
- 1 tablespoon lemon juice
Directions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the chocolate cookie crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let it cool.
- In a large mixing bowl, beat the cream cheese until it’s smooth. Gradually add the sugar, then add the eggs one at a time. Mix in the vanilla extract and sour cream. Finally, fold in the cooled melted chocolate until everything is smooth.
- For the berry swirl, combine the strawberry puree, sugar, and lemon juice in another bowl. Mix until smooth.
- Pour the chocolate filling over the cooled crust. Spoon the strawberry puree on top and gently swirl it with a knife or skewer to create a marbled effect.
- Bake for 50-60 minutes. The edges should be set, but the center should still jiggle slightly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
- Let the cheesecake cool to room temperature, then refrigerate it for at least 4 hours or overnight.
- Carefully remove it from the springform pan. You can garnish with extra strawberry puree, whipped cream, or fresh strawberries if you like. Slice and serve!
How to Serve Chocolate Strawberry Swirl Cheesecake
Serve the cheesecake chilled for the best taste. You can plate each slice with a dollop of whipped cream and a drizzle of strawberry puree for a colorful presentation. Fresh strawberries can also be added for extra garnish. Enjoy it with coffee or a glass of dessert wine.
How to Store Chocolate Strawberry Swirl Cheesecake
To store your cheesecake, cover it tightly with plastic wrap or aluminum foil. Keep it in the refrigerator for up to 5 days. If you want to store it for a longer time, you can freeze the cheesecake. Wrap it carefully and place it in the freezer. It can last for up to 2 months. Thaw in the fridge before serving.
Tips to Make Chocolate Strawberry Swirl Cheesecake
- Make sure your cream cheese is at room temperature. This helps in making a smooth filling.
- Don’t overmix the eggs. Mix them in just until combined.
- For a stronger strawberry flavor, add a bit more pureed strawberries into the filling.
- Ensure the melted chocolate has cooled before adding it to the batter to avoid cooking the eggs.
Variations
You can try different types of fruit purees for the swirl, such as raspberry or blueberry. You could also experiment with white chocolate instead of dark chocolate for a different twist!
FAQs
1. Can I use a different type of cookie for the crust?
Yes, you can use various cookie types like graham crackers or digestive biscuits instead of chocolate cookies.
2. Is it okay to make this cheesecake in advance?
Absolutely! In fact, it tastes even better the day after making it, as the flavors meld together.
3. Can I substitute the sour cream?
Yes, you can replace sour cream with Greek yogurt if you prefer a lighter option.
Chocolate Strawberry Swirl Cheesecake
Ingredients
For the crust
- 1.5 cups chocolate cookie crumbs such as Oreos
- 0.5 cups unsalted butter, melted
- 0.25 cups granulated sugar for crust
For the filling
- 24 ounces cream cheese, softened
- 1 cups granulated sugar for filling
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cups sour cream
- 1 cups melted dark chocolate, cooled
For the strawberry swirl
- 1 cups fresh strawberries, pureed
- 0.25 cups granulated sugar for strawberry swirl
- 1 tablespoon lemon juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the chocolate cookie crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let it cool.
Filling
- In a large mixing bowl, beat the cream cheese until it’s smooth. Gradually add the sugar, then add the eggs one at a time. Mix in the vanilla extract and sour cream. Finally, fold in the cooled melted chocolate until everything is smooth.
Strawberry Swirl
- Combine the strawberry puree, sugar, and lemon juice in another bowl. Mix until smooth.
Assembly
- Pour the chocolate filling over the cooled crust. Spoon the strawberry puree on top and gently swirl it with a knife or skewer to create a marbled effect.
Baking
- Bake for 50-60 minutes. The edges should be set, but the center should still jiggle slightly.
- Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
Cooling
- Let the cheesecake cool to room temperature, then refrigerate it for at least 4 hours or overnight.
Serving
- Carefully remove it from the springform pan. You can garnish with extra strawberry puree, whipped cream, or fresh strawberries if you like. Slice and serve!
