Description
This Chocolate Strawberry Swirl Cheesecake is a decadent dessert that combines the rich, velvety texture of chocolate with the fresh, fruity flavor of strawberries. Each bite offers a delightful contrast between the creamy cheesecake and the vibrant strawberry swirls, creating a sensory experience that is both indulgent and refreshing.
Ingredients
Scale
- Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- ½ cup unsweetened cocoa powder
- Strawberry Swirl:
- 1 cup fresh strawberries, pureed
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar and vanilla, mixing until well combined.
- Add eggs one at a time, mixing on low speed until just combined. Do not overmix.
- Stir in sour cream and cocoa powder until smooth.
- Pour half of the cheesecake batter over the crust in the springform pan.
- In a separate bowl, mix the strawberry puree, sugar, and lemon juice. Drizzle half of the strawberry mixture over the cheesecake batter.
- Pour the remaining cheesecake batter on top, then swirl in the remaining strawberry mixture using a knife or skewer.
- Bake for 55-60 minutes, or until the center is set but still slightly jiggly. The edges should be firm.
- Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- Remove from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.
Notes
- This cheesecake can be made up to 2 days in advance and stored in the refrigerator.
- For a gluten-free option, use gluten-free graham crackers for the crust.
- Leftover cheesecake can be stored in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of the cheesecake)
- Calories: 350
- Sugar: 25 grams
- Sodium: 250 milligrams
- Fat: 22 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 1 gram
- Protein: 5 grams
- Cholesterol: 80 milligrams
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