Description
Indulge in the ultimate Chocolate Strawberry Swirl Cheesecake—a decadent dessert featuring a rich chocolate cookie crust, a creamy vanilla cheesecake filling, and a luscious swirl of chocolate and fresh strawberries. Topped with glossy chocolate ganache and juicy strawberries, this stunning cheesecake is perfect for any special occasion or a delightful homemade treat. Impress your guests with this show-stopping chocolate-strawberry dessert!
Ingredients
Units
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 until the mixture resembles wet sand.
- Press the mixture evenly into the bottom of a 9-inch springform pan, using the back of a spoon or a glass to compact it firmly.
- Bake the crust for 8 minutes, then remove from the oven and let it cool.
Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar together until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract and sour cream, ensuring a silky smooth batter.
- Pour half of the cheesecake batter over the cooled crust.
- Evenly distribute the sliced strawberries 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 through the batter for a marbled effect.
Bake the Cheesecake:
- Place the springform pan into a larger roasting pan. Fill the roasting pan with about 1 inch of hot water to create a water bath.
- Bake for 60-70 minutes, or until the edges are set but the center has a slight jiggle.
- Turn off the oven, crack the door slightly, and let the cheesecake cool for 1 hour inside.
- Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
Add the Topping:
- Once fully chilled, drizzle the cheesecake with chocolate ganache and top with fresh strawberries.
Notes
- Use room-temperature ingredients for a smooth cheesecake texture.
- Water bath tip: Wrap the outside of the springform pan with aluminum foil to prevent leaks.
- For a richer chocolate flavor, add a tablespoon of cocoa powder to the cheesecake batter.
- Chill overnight for the best texture and flavor.
