Description
Silky chocolate strawberry swirl cheesecake delights dessert enthusiasts with its luxurious blend of rich cocoa and sweet berries. Creamy layers intertwine, promising a heavenly slice that melts perfectly on your palate.
Ingredients
Scale
Primary Ingredients (Crust):
- 2 cups chocolate cookie crumbs (about 20 cookies)
- 6 tablespoons (85 grams) unsalted butter, melted
Dairy Components:
- 24 ounces (680 grams) cream cheese, softened
- 1 cup (240 milliliters) sour cream
- 3 large eggs
- 1 cup (200 grams) granulated sugar
Flavor and Garnish Ingredients:
- 1/4 cup (60 milliliters) heavy cream
- 1 teaspoon vanilla extract
- 8 ounces (225 grams) fresh strawberries
- 1/4 cup (60 milliliters) strawberry sauce
- 4 ounces (115 grams) semi-sweet chocolate, melted
Instructions
- Calibrate oven temperature to 325F (160C) for optimal crust preparation.
- Pulverize chocolate cookie crumbs with melted butter until the texture mimics damp sand.
- Firmly compress the crumb mixture into the base of a 9-inch springform pan, using a spoon or glass bottom to create an even foundation.
- Bake the crust for 8 minutes, then allow to cool completely before proceeding.
- Whip cream cheese and sugar until achieving a velvety, homogeneous consistency.
- Incorporate eggs individually, ensuring thorough integration after each addition.
- Fold in vanilla extract and sour cream, creating a silky smooth batter.
- Distribute half the cheesecake mixture over the cooled crust, spreading evenly.
- Artfully arrange sliced strawberries across the initial batter layer.
- Drizzle melted chocolate strategically over strawberries.
- Layer remaining cheesecake batter on top of chocolate and strawberries.
- Create a mesmerizing marbled effect by gently swirling chocolate through the batter using a knife.
- Nestle springform pan inside a larger roasting pan filled with approximately 1 inch of hot water to create a gentle water bath.
- Bake for 60-70 minutes until edges solidify while maintaining a subtle center wobble.
- Deactivate oven, slightly ajar the door, and allow cheesecake to rest for 1 hour.
- Refrigerate for minimum 4 hours or overnight for optimal texture.
- Liberate cheesecake from springform pan and transfer to serving platter.
- Cascade chocolate ganache over the surface, allowing elegant drips along the sides.
- Embellish with fresh strawberries for a vibrant, appetizing presentation.
Notes
- Gently tap the springform pan on the counter before baking to release air bubbles and reduce the risk of surface cracks.
- Always wrap the outside of the springform pan with aluminum foil to prevent water from seeping into the crust during the water bath method.
- For a more defined marbled effect, slightly cool the melted chocolate before swirling to create dramatic chocolate streaks in the cheesecake.
- Swap regular cream cheese with low-fat or dairy-free alternatives, and use gluten-free chocolate cookie crumbs to accommodate different dietary needs.
- Prep Time: 30 minutes
- Cook Time: 1 hour 8 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 200
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg