Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/2 cup unsweetened cocoa powder
- 1 cup fresh strawberries, hulled and sliced
- 1 tablespoon lemon juice
Directions
Preheat the oven to 325°F (160°C).
Grease a 9-inch springform pan.
In a medium bowl, combine the chocolate cookie crumbs, 1/4 cup granulated sugar, and melted butter; mix until well combined.
Press the mixture firmly into the bottom of the prepared springform pan and bake for 10 minutes; remove and let cool.
In a small saucepan over medium heat, combine the sliced strawberries, 1/4 cup granulated sugar, and lemon juice; cook for 5-7 minutes, stirring occasionally, until the strawberries are soft and the mixture is syrupy.
Remove the strawberry mixture from the heat, let it cool slightly, and mash into a smooth puree; set aside.
In a large bowl, beat the softened cream cheese until smooth and creamy.
Gradually add 1 cup granulated sugar and 1 teaspoon vanilla extract, mixing until well combined.
Add the eggs one at a time, mixing well after each addition, being careful not to overmix.
Stir in the sour cream and heavy cream until smooth.
Divide the cheesecake batter in half, and mix the cocoa powder into one half until fully incorporated.
Pour half of the plain cheesecake batter into the prepared crust, spreading it evenly.
Spoon half of the chocolate cheesecake batter over the plain layer, then use a knife or skewer to create swirls.
Add the remaining plain cheesecake batter, followed by the remaining chocolate batter, and swirl again to create a marbled effect.
Drizzle the strawberry puree over the top and use a knife to swirl it into the cheesecake.
Frequently Asked Questions
How do I prevent my Ultimate Chocolate Strawberry Swirl Cheesecake from cracking during baking?
To prevent cracks, ensure your cream cheese is fully softened and mix the batter gently after adding the eggs to avoid incorporating too much air. Baking low and slow at 325°F (160°C) and allowing the cheesecake to cool gradually in the turned-off oven with the door ajar helps maintain a smooth, uncracked top.
Can I make the Ultimate Chocolate Strawberry Swirl Cheesecake ahead of time, and how should I store it?
Yes, cheesecake is best made ahead! After cooling completely, cover the cheesecake tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. It will keep beautifully in the refrigerator for up to 4 days, allowing the flavors to fully meld.
What is the best way to substitute the chocolate cookie crumbs for the crust in this recipe?
If you don't have chocolate cookie crumbs, you can substitute them with an equal amount of graham cracker crumbs mixed with 2 tablespoons of cocoa powder to keep that rich chocolate flavor base. Remember to still mix the crumbs with the 1/4 cup of sugar and the melted butter before pressing into the 9-inch springform pan.
