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Chocolate Strawberry Swirl Cheesecake

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Chocolate Strawberry Swirl Cheesecake is a decadent dessert that combines the best of chocolate and strawberry flavors. With a rich chocolate cookie crust, a creamy cheesecake filling, and a beautiful swirl of chocolate and fresh strawberries, this cheesecake is perfect for any special occasion or a sweet indulgence. Topped with a glossy chocolate ganache and fresh strawberries, this treat is a showstopper that will impress your guests and leave them asking for more.

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

  1. Prepare the Crust:
    • Preheat your oven to 325°F (160°C).
    • In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Stir until the mixture 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 the crust for 8 minutes, then remove from the oven and set aside to cool while you prepare the filling.
  2. Make the Cheesecake Filling:
    • In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
    • Add the eggs one at a time, mixing well after each addition.
    • Mix in the vanilla extract and sour cream until fully incorporated, ensuring the batter is smooth and silky.
    • Pour half of the cheesecake batter over the cooled crust, spreading it evenly.
    • Scatter 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 through the batter, creating a marbled effect.
  3. Bake the Cheesecake:
    • Place the springform pan into a larger roasting pan. Fill the roasting pan with about 1 inch of hot water, creating a water bath.
    • Bake the cheesecake for 60-70 minutes, or until the edges are set but the center still has a slight jiggle.
    • Turn off the oven and crack the door slightly. Let the cheesecake cool for 1 hour in the oven.
    • After 1 hour, remove the cheesecake from the oven and refrigerate for at least 4 hours, or preferably overnight.
  4. Add the Toppings:
    • Once chilled, remove the cheesecake from the springform pan and transfer it to a serving plate.
    • Drizzle the chocolate ganache generously over the top, letting it drip down the sides.
    • Garnish with fresh strawberries for an extra pop of color and freshness.

Notes

  • For a firmer crust, press the cookie crumbs more firmly into the pan before baking.
  • Chill for at least 4 hours or overnight for the best texture.
  • You can substitute Greek yogurt for sour cream for a tangy flavor variation.
  • If you want to use a different type of chocolate, try milk chocolate or white chocolate for a twist.
  • The water bath helps prevent cracking, but it’s optional if you’re short on time.

Nutrition

Find it online: https://easyfoodflash.com/chocolate-strawberry-swirl-cheesecake/