why make this recipe
Chocolate Strawberry Swirl Cheesecake is a delightful treat that combines rich chocolate and fresh strawberries. It is perfect for special occasions or just a casual family dessert. The creamy cheesecake with a swirl of strawberry puree not only looks beautiful but also tastes incredible. Every bite is a balanced mix of chocolate richness and fruity freshness. This cheesecake will impress your guests and brighten up your dessert table.
how to make Chocolate Strawberry Swirl Cheesecake
Ingredients:
- 1 1⁄2 cups chocolate cookie crumbs (like Oreos or chocolate graham crackers)
- 1⁄4 cup unsalted butter, melted
- 1 tbsp sugar (optional)
- Pinch of salt
- 3 blocks cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1⁄2 cup sour cream or Greek yogurt
- 1⁄4 cup heavy cream
- 100g dark or semi-sweet chocolate, melted and slightly cooled
- 1⁄2 cup strawberry puree (blended fresh or thawed frozen strawberries)
- 1–2 tbsp sugar (to taste)
- 1 tsp lemon juice
- Optional: 1 tsp cornstarch (for thicker swirl)
Directions:
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Prepare the Crust: Preheat your oven to 325°F (160°C). Mix the chocolate cookie crumbs with melted butter, sugar, and a pinch of salt until it looks like wet sand. Press this mix firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
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Make the Cheesecake Batter: Beat the softened cream cheese in a bowl until it is smooth and fluffy. Gradually add the granulated sugar, and mix until well combined. Add the eggs one by one, mixing on low speed. Then, mix in the vanilla, sour cream, and heavy cream. Divide the batter into two bowls: stir the melted chocolate into one bowl for the chocolate layer, and keep the other bowl plain.
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Make the Strawberry Swirl: In a small saucepan, combine the strawberry puree, sugar, and lemon juice. Simmer over medium heat for 5–7 minutes until slightly thickened. If you want a thicker swirl, you can add a little cornstarch slurry and let it cool slightly.
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Assemble the Cheesecake: Pour the chocolate cheesecake batter over the cooled crust and smooth it out. Then, spoon the plain cheesecake batter on top. Drop spoonfuls of the strawberry puree over the cheesecake and use a skewer or knife to gently swirl it in. Be careful not to overmix; you want to see bold swirls.
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Bake: Place the springform pan in a water bath (or wrap the bottom in foil to prevent leaks). Bake at 325°F (160°C) for 55–65 minutes, or until the edges are set and the middle is just slightly wobbly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
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Chill: Refrigerate the cheesecake for at least 4 hours, or preferably overnight.
how to serve Chocolate Strawberry Swirl Cheesecake
To serve Chocolate Strawberry Swirl Cheesecake, top each slice with fresh strawberries or drizzle a little melted chocolate on top. You can also add chocolate curls for a decorative touch. For the best slices, use a warm knife.
how to store Chocolate Strawberry Swirl Cheesecake
Store any leftover cheesecake in the refrigerator. Cover it loosely with plastic wrap or place it in an airtight container to keep it fresh. It can last for about 3 to 5 days in the fridge.
tips to make Chocolate Strawberry Swirl Cheesecake
- Make sure all your ingredients, especially the cream cheese, are at room temperature for a smoother batter.
- Don’t overmix the batters when swirling in the strawberry puree; this will keep the beautiful swirls visible.
- Be patient! Letting the cheesecake chill overnight will improve its flavor and texture.
variation (if any)
You can add different fruits like raspberry or blueberry instead of strawberries for a fruity twist. You could also use a different type of chocolate, like white chocolate, for a different taste.
FAQs
1. Can I use a different type of cookie for the crust?
Yes, you can use any chocolate cookie, like chocolate wafers or even chocolate graham crackers.
2. Can I freeze the cheesecake?
Yes, you can freeze the cheesecake. Wrap it well in plastic wrap and foil, and it should last for about a month in the freezer.
3. Can I skip the water bath?
You can skip the water bath, but be aware that the cheesecake might crack more easily during baking. Using a water bath helps it bake evenly and reduces cracking.
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