Chocolate Strawberry Swirl Cheesecake (Printable Version)

Creamy chocolate cheesecake topped with vibrant fresh strawberry swirl for an elegant dessert experience.

# What You'll Need:

→ Crust

01 - 7 oz chocolate graham crackers or digestive biscuits, crushed
02 - 2.6 oz unsalted butter, melted
03 - 2 tbsp granulated sugar

→ Cheesecake Filling

04 - 32 oz cream cheese, softened
05 - 7 oz granulated sugar
06 - 3 large eggs
07 - 3/4 cup sour cream
08 - 2 tsp vanilla extract
09 - 4.2 oz dark chocolate, melted and slightly cooled

→ Strawberry Swirl

10 - 7 oz fresh strawberries, hulled
11 - 1.8 oz granulated sugar
12 - 1 tbsp lemon juice
13 - 2 tsp cornstarch mixed with 2 tsp water

# How To Make It:

01 - Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
02 - Combine crushed chocolate biscuits, melted butter, and sugar in a bowl. Press evenly into the bottom of the pan. Bake for 10 minutes, then let cool.
03 - In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until berries soften (about 5 minutes). Stir in cornstarch slurry and cook until thickened, 1-2 minutes. Puree until smooth and let cool.
04 - Beat cream cheese and sugar until smooth. Add eggs, one at a time, mixing well after each. Blend in sour cream and vanilla.
05 - Divide the filling in half. To one half, fold in the melted dark chocolate.
06 - Pour the chocolate filling over the crust, spreading evenly. Top with the plain filling.
07 - Drop spoonfuls of the strawberry puree on top and use a skewer or knife to swirl it through the batter.
08 - Place the pan on a baking sheet. Bake for 50-60 minutes, or until the center is just set and slightly wobbly.
09 - Turn off the oven, leave the door slightly open, and let the cheesecake cool for 1 hour.
10 - Refrigerate for at least 4 hours or overnight before serving.

# Expert Advice:

01 -
  • The combination of rich dark chocolate and bright strawberry puree tastes like a fancy chocolate covered strawberry, but in silky cheesecake form
  • Despite looking like something from a bakery window, the swirling technique is surprisingly forgiving and fun to do
  • This cheesecake actually improves after a night in the fridge, making it perfect for make ahead dessert planning
02 -
  • Cold ingredients cause lumps, so everything really does need to be at room temperature before you start mixing
  • Overmixing after adding eggs introduces too much air, which can cause the cheesecake to puff up and then crack as it cools
  • The wobbly center is perfect texture, so don't be tempted to bake it longer hoping for a firm finish
03 -
  • Place a baking sheet with shallow water on the rack below your cheesecake to create steam and prevent cracking
  • If you only have frozen strawberries, thaw them completely and drain any excess liquid before cooking
  • The cheesecake is done when the edges are set but the center still jiggles like Jell-O when you gently shake the pan

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