Chocolate Strawberry Swirl Cheesecake (Printable Version)
A rich, creamy cheesecake with dark chocolate filling and vibrant strawberry swirl atop a chocolate biscuit crust
# Ingredient List:
→ Crust
01 - 7 oz chocolate graham crackers or digestive biscuits, crushed
02 - 5 tbsp unsalted butter, melted
03 - 2 tbsp granulated sugar
→ Cheesecake Filling
04 - 32 oz cream cheese, softened
05 - 1 cup granulated sugar
06 - 3 large eggs
07 - 3/4 cup sour cream
08 - 2 tsp vanilla extract
09 - 4.5 oz dark chocolate, melted and slightly cooled
→ Strawberry Swirl
10 - 7 oz fresh strawberries, hulled
11 - 1/4 cup granulated sugar
12 - 1 tbsp lemon juice
13 - 2 tsp cornstarch mixed with 2 tsp water
# Directions:
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 Tips:
01 -
- The way tangy cream cheese cuts through rich dark chocolate creates this incredible balance that keeps you coming back for just one more bite
- That strawberry swirl looks like edible art on your plate but takes maybe five minutes of actual work to achieve
02 -
- Cold cream cheese creates lumps that no amount of mixing will fix, so pull it out at least two hours before you start
- That gradual cooling in the oven with the door cracked is what keeps your cheesecake smooth instead of cracked across the top
03 -
- Run a thin knife around the edge of the pan immediately after baking to prevent cracking as it cools
- Chill for at least four hours but overnight is even better for the cleanest slices