Chocolate Strawberry Swirl Cheesecake (Printable)

A luxurious chocolate cheesecake with luscious strawberry ribbons swirled throughout.

# What You'll Need:

→ Crust

01 - 7 oz chocolate graham crackers or digestive biscuits, crushed
02 - 2.6 oz unsalted butter, melted
03 - 2 tbsp granulated sugar

→ Cheesecake Filling

04 - 32 oz cream cheese, softened
05 - 7 oz granulated sugar
06 - 3 large eggs
07 - 3/4 cup sour cream
08 - 2 tsp vanilla extract
09 - 4.2 oz dark chocolate, melted and slightly cooled

→ Strawberry Swirl

10 - 7 oz fresh strawberries, hulled
11 - 1/4 cup granulated sugar
12 - 1 tbsp lemon juice
13 - 2 tsp cornstarch mixed with 2 tsp water

# How To Make It:

01 - Preheat oven to 350°F. Grease a 9-inch springform pan and line bottom with parchment paper.
02 - Combine crushed chocolate biscuits, melted butter, and sugar in a bowl. Press evenly into pan bottom. Bake for 10 minutes, then cool.
03 - Combine strawberries, sugar, and lemon juice in saucepan. Cook over medium heat until berries soften, about 5 minutes. Stir in cornstarch mixture and cook until thickened, 1-2 minutes. Puree until smooth and cool completely.
04 - Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Blend in sour cream and vanilla.
05 - Divide filling in half. Fold melted dark chocolate into one half.
06 - Pour chocolate filling over crust, spreading evenly. Top with plain filling.
07 - Drop spoonfuls of strawberry puree on top. Use skewer or knife to swirl through batter creating marbled pattern.
08 - Place pan on baking sheet. Bake for 50-60 minutes until center is just set and slightly wobbly.
09 - Turn off oven, leave door slightly open, and let cheesecake cool for 1 hour inside.
10 - Refrigerate for at least 4 hours or overnight before serving.

# Tips from dashanddishes:

01 -
  • The chocolate crust stays perfectly crisp while the filling melts in your mouth
  • Strawberry swirl creates those gorgeous restaurant style patterns without any fancy skills
  • This cheesecake actually improves after a day in the fridge, making it perfect for planning ahead
02 -
  • Room temperature ingredients are not a suggestion here, cold cream cheese guarantees a lumpy batter
  • Opening the oven door too often causes cracks, use that oven light instead
  • The cheesecake continues baking as it cools in the oven, so pull it out when it still jiggles
03 -
  • Run a thin knife around the edge immediately after removing from the oven to prevent cracking as it cools
  • If you notice a crack forming, press down gently on the edges while still warm to help close it up

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