Chocolate Berry Marbled Cheesecake (Print Version)
# Ingredients:
→ For the chocolate cookie crust
01 -
1 1/2 cups chocolate cookie crumbs
02 -
1/4 cup unsalted butter, melted
→ For the cheesecake filling
03 -
24 oz cream cheese, softened
04 -
1 cup granulated sugar
05 -
1 teaspoon vanilla extract
06 -
3 large eggs
07 -
1/2 cup sour cream
08 -
1/4 cup heavy cream
→ For the strawberry swirl
09 -
1 cup fresh strawberries, pureed
10 -
1/4 cup granulated sugar
11 -
1 teaspoon lemon juice
# Instructions:
01 -
Preheat the oven to 325°F (163°C). In a medium bowl, mix chocolate cookie crumbs with melted butter until fully coated. Press the mixture into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes, then remove from the oven and cool.
02 -
In a small saucepan, combine pureed strawberries, sugar, and lemon juice. Heat over medium-low heat for 5-7 minutes until the mixture thickens. Remove from heat and let it cool.
03 -
Beat softened cream cheese with sugar and vanilla extract until smooth. Add eggs one at a time, mixing well after each addition. Stir in sour cream and heavy cream until combined.
04 -
Pour cheesecake filling into the cooled crust. Drizzle the strawberry swirl over the filling, then swirl with a knife or skewer to create a marbled effect.
05 -
Bake at 325°F (163°C) for 50-60 minutes until the center is slightly jiggly. Turn off the oven and leave the door ajar for 1 hour. Remove from the oven and refrigerate for at least 4 hours or overnight.
06 -
Once the cheesecake is firm, remove from the springform pan. Slice and enjoy!
# Notes:
01 -
Indulge in the perfect dessert fusion with this decadent Chocolate Strawberry Swirl Cheesecake. Featuring a rich chocolate cookie crust, creamy cheesecake filling, and vibrant strawberry swirl, this show-stopping treat is perfect for any occasion. Sweet, tangy, and oh-so-smooth, it balances the richness of chocolate with the fresh brightness of strawberry.
02 -
This cheesecake can be made a day ahead to allow ample chilling time.
03 -
Frozen strawberries work well in the swirl, just thaw and drain them before pureeing.
04 -
To avoid cracks, don't overbake—leave the center slightly jiggly and cool it slowly.