Description
This rich and creamy Chocolate Strawberry Swirl Cheesecake is a perfect dessert for any occasion. With a deliciously crunchy chocolate cookie crust, creamy cheesecake filling, and a sweet marbled ribbon of chocolate and fresh strawberries, it’s a true showstopper! Top it off with a glossy chocolate ganache and fresh strawberries for a stunning presentation.
Ingredients
Scale
For the Crust:
- 2 cups chocolate cookie crumbs (about 20 cookies)
- 6 tablespoons unsalted butter, melted
For the Cheesecake 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
For the Topping:
- 1/2 cup chocolate ganache
- Fresh strawberries (about 8-10 whole or halved)
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C).
In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Mix until the texture resembles wet sand.
Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or the bottom of a glass to compact it firmly.
Bake for 8 minutes, then let it cool while you prepare the filling. - Make the Cheesecake Filling:
In a large bowl, beat the cream cheese and sugar until smooth and creamy using a hand or stand mixer.
Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and sour cream until fully incorporated.
Pour half of the cheesecake batter over the cooled crust. Sprinkle the sliced strawberries evenly over the batter.
Drizzle the melted chocolate or chocolate sauce over the strawberries, then top with the remaining cheesecake batter.
Use a knife or skewer to swirl the chocolate gently through the batter for a marbled effect. - Bake the Cheesecake:
Place the springform pan into a larger roasting pan and fill the roasting pan with about 1 inch of hot water.
Bake for 60–70 minutes, or until the edges are set but the center still has a slight jiggle.
Turn off the oven, crack the door slightly, and let the cheesecake cool for 1 hour inside the oven.
Then refrigerate for at least 4 hours or overnight for the best texture. - Add the Toppings:
Once chilled, remove the cheesecake from the springform pan and place it on a serving plate.
Drizzle the chocolate ganache generously over the top, letting it drip down the sides for a dramatic effect.
Garnish with fresh strawberries, arranging them beautifully on top.
Notes
- Make sure the cheesecake is completely cooled before refrigerating for the best texture.
- Allow the cheesecake to set overnight for a more stable texture when slicing.
- You can use a food processor to crush the cookies for an even crumb texture.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 350 kcal
- Sugar: 24g
- Sodium: 250 mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg