Description
This rich and creamy Chocolate Strawberry Swirl Cheesecake combines the decadence of chocolate with the fresh vibrancy of strawberries. A chocolate cookie crust forms a perfect base for the smooth cream cheese filling swirled with both chocolate sauce and fresh strawberry slices, topped with a luscious chocolate ganache and fresh strawberries for an elegant, crowd-pleasing dessert.
Ingredients
Scale
Crust
- 2 cups chocolate cookie crumbs (about 20 cookies)
- 6 tablespoons unsalted butter, melted
Filling
- 3 (8-ounce) blocks of cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup chocolate sauce or melted chocolate chips
- 1 cup fresh strawberries, sliced
Topping
- 1/2 cup chocolate ganache
- Fresh strawberries (about 8-10 whole or halved)
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for baking the cheesecake.
- Prepare Crust: Combine the chocolate cookie crumbs with the melted unsalted butter in a mixing bowl until well mixed. Press this mixture firmly and evenly into the bottom of a springform pan to form the crust. Set aside.
- Make Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and continue to beat until fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully incorporated.
- Divide and Flavor Filling: Pour half of the cream cheese filling over the prepared crust. In a separate small bowl, combine the remaining filling with the chocolate sauce or melted chocolate chips, stirring until evenly blended.
- Assemble Swirl: Drop spoonfuls of the strawberry slices onto the plain filling layer, then dollop the chocolate-flavored filling over. Using a knife or skewer, gently swirl the two fillings together to create a marbled effect incorporating the strawberries.
- Bake: Place the springform pan in the preheated oven and bake for approximately 1 hour and 10 minutes, or until the edges are set and the center slightly jiggles when gently shaken.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, pour the chocolate ganache evenly over the top and arrange the fresh whole or halved strawberries decoratively.
- Refrigerate: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to let it set completely and enhance the flavors before serving.
Notes
- Use room temperature cream cheese to ensure a smooth, lump-free batter.
- To avoid cracking, do not overbake the cheesecake; a slight jiggle in the center is perfect.
- Fresh strawberries can be substituted with frozen, but fresh are recommended for best texture and flavor.
- Chocolate ganache can be made by heating equal parts heavy cream and chopped chocolate until smooth.
- Allow the crust to chill briefly before adding the filling for a firmer base.
