Name: Chocolate Strawberry Swirl Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 5 h 30 min
Cuisine: American
Ingredients: 1 ½ cups chocolate cookie crumbs; ½ cup unsalted butter, melted; 24 ounces cream cheese, softened; 1 cup granulated sugar; 3 large eggs; 1 cup sour cream; 1 cup melted dark chocolate; 1 cup fresh strawberries, pureed; ¼ cup granulated sugar; 1 tablespoon lemon juice

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Introduction

This Chocolate Strawberry Swirl Cheesecake combines rich, creamy chocolate with the fresh brightness of strawberries for a delightful dessert experience. The marbled swirl adds a beautiful visual touch that’s sure to impress at any gathering.

A round cheesecake with a thick, dark brown crumbly crust holds three visible layers inside: a bottom layer of rich, dark chocolate, a middle creamy white layer, and a top layer swirled with red and white patterns that look like strawberry and cream. The smooth top is decorated with four large fresh strawberries—three whole and one cut in half—placed near the center. A slice is removed, showing the colorful layers and smooth texture inside. The cheesecake sits on a white plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups chocolate cookie crumbs
½ cup unsalted butter, melted
24 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 cup melted dark chocolate
1 cup fresh strawberries, pureed
¼ cup granulated sugar (for strawberry swirl)
1 tablespoon lemon juice

Instructions

Step 1: Preheat your oven to 350°F (175°C). Combine the chocolate cookie crumbs, melted butter, and ¼ cup sugar in a bowl. Press the mixture firmly into the bottom of a springform pan to form the crust, then bake for 10 minutes. Remove from oven and set aside.
Step 2: In a large bowl, beat the softened cream cheese until smooth. Gradually add 1 cup granulated sugar and then add the eggs one at a time, mixing well after each addition. Stir in the sour cream and melted dark chocolate until fully incorporated.
Step 3: In a separate small bowl, mix the pureed strawberries with ¼ cup granulated sugar and lemon juice until smooth to create the strawberry swirl.
Step 4: Pour the chocolate cheesecake filling over the baked crust. Drop spoonfuls of the strawberry puree mixture on top in several places. Use a knife or skewer to gently swirl the strawberry puree through the chocolate filling to create a marbled effect.
Step 5: Bake the cheesecake for 50 to 60 minutes, or until the edges are set and the center still jiggles slightly when shaken.
Step 6: Turn off the oven and let the cheesecake cool inside with the door slightly open for about one hour. Then refrigerate for at least four hours or overnight to fully set before serving.

Tips & Variations

Use high-quality dark chocolate for a richer taste and smoother texture.
Swap fresh strawberries for frozen if out of season, just thaw and drain excess liquid before pureeing.
For a lighter flavor, substitute half the sour cream with Greek yogurt.
Add a teaspoon of vanilla extract to the cheesecake filling for extra depth of flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, wrap well and freeze for up to 1 month. Thaw in the refrigerator overnight before serving. Bring to room temperature for 20 minutes before slicing for best texture.

How to Serve

A round cheesecake with a thick dark chocolate crust at the base and sides, filled with layers of creamy off-white and pink swirled cheesecake with visible red fruit swirls inside. The top layer shows a smooth marbled pattern of red, white, and dark brown chocolate, creating a glossy swirled effect. Four whole fresh strawberries, one cut in half, with bright red color and green leaves, are placed on top in a row. The cheesecake is served on a white plate with part of a slice removed, showing the inside layers clearly, set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular cake pan instead of a springform pan?

A springform pan is preferred because it allows you to remove the cheesecake easily without damaging it. If you use a regular pan, line it with parchment paper and be extra careful when removing.

How do I prevent cracks in my cheesecake?

To minimize cracking, avoid overmixing the batter and bake the cheesecake gently. Cooling it slowly in the turned-off oven helps as well. You can also place a pan of water in the oven during baking to maintain moisture.