Chocolate Strawberry Swirl Cheesecake

Chocolate Strawberry Swirl Cheesecake —the perfect marriage of rich chocolate and fruity strawberry flavors, all wrapped up in creamy cheesecake goodness. Here’s how you can create this decadent dessert that looks as amazing as it tastes!

Ingredients

Crust:

• 1½ cups (150g) chocolate cookie crumbs (like Oreos, without the filling)
• ⅓ cup (75g) unsalted butter, melted

Cheesecake Filling:

• 3 (8 oz/225g each) blocks cream cheese, softened
• ¾ cup (150g) granulated sugar
• 3 large eggs
• 1 tsp pure vanilla extract
• ½ cup (120g) sour cream
• ½ cup (120g) melted dark chocolate, cooled slightly

Strawberry Swirl:

• 1 cup (150g) fresh or frozen strawberries
• 2 tbsp granulated sugar
• 1 tsp lemon juice
• 1 tbsp cornstarch mixed with 1 tbsp water

Instructions

1. Make the Strawberry Swirl:

1. In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries release their juices and soften (about 5-7 minutes).
2. Use a blender or immersion blender to puree the mixture until smooth.
3. Return to the saucepan, add the cornstarch slurry, and simmer until thickened. Set aside to cool.

2. Prepare the Crust:

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Mix the chocolate cookie crumbs with melted butter until the mixture resembles wet sand.
3. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.

3. Make the Cheesecake Batter:

1. In a large bowl, beat the cream cheese and sugar until smooth and creamy.
2. Add eggs one at a time, mixing just until combined. Stir in the vanilla and sour cream.
3. Divide the batter into two bowls. Mix the melted chocolate into one bowl, leaving the other plain.

4. Assemble the Cheesecake:

1. Pour the chocolate batter over the crust, spreading it evenly.
2. Add the plain batter on top, smoothing the surface.
3. Drop spoonfuls of the strawberry swirl mixture onto the cheesecake. Use a knife or skewer to gently swirl the strawberry mixture into the batter, creating a marbled effect.

5. Bake:

1. Place the cheesecake pan in a larger roasting pan. Pour hot water into the roasting pan to create a water bath, reaching halfway up the sides of the springform pan.
2. Bake for 55-65 minutes, or until the edges are set and the center has a slight jiggle.
3. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.

6. Chill:

1. Remove the cheesecake from the water bath and refrigerate for at least 4-6 hours, or overnight, for best results.

7. Serve:

Top with fresh strawberries, a drizzle of melted chocolate, or a dollop of whipped cream for extra flair. Slice and enjoy the creamy, chocolatey, fruity magic!

Would you like ideas for variations or presentation tips for this masterpiece?