Rich Chocolate Strawberry Swirl Cheesecake Recipe.
Ingredients:
For the Crust:
1 1/2 cups chocolate cookie crumbs (like Oreo or chocolate graham crackers)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
16 oz (2 packages) cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1 cup sour cream
1/2 cup unsweetened cocoa powder
1/2 cup semi-sweet chocolate chips, melted
For the Strawberry Swirl:
1 cup fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch (optional, for thickening)
Instructions:
Preheat the Oven:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
Make the Crust:
In a medium bowl, combine the chocolate cookie crumbs, granulated sugar, and melted butter. Mix until well combined.
Press the mixture firmly into the bottom of the prepared springform pan. Bake for about 10 minutes, then remove from the oven and let it cool.
Prepare the Strawberry Swirl:
In a small saucepan over medium heat, combine the sliced strawberries, granulated sugar, lemon juice, and cornstarch (if using). Cook, stirring gently, until the mixture thickens and the strawberries break down (about 5-7 minutes). Remove from heat and let it cool.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
Add the vanilla extract and mix until combined. Gradually add the eggs, one at a time, mixing on low speed until just combined.
Stir in the sour cream and cocoa powder until smooth. Finally, fold in the melted chocolate until fully incorporated.
Assemble the Cheesecake:
Pour half of the cheesecake filling over the cooled crust in the springform pan. Drop spoonfuls of the strawberry mixture over the filling, then use a knife or skewer to swirl it gently.
Pour the remaining cheesecake filling on top and repeat the swirling process with the remaining strawberry mixture.
Bake:
Bake in the preheated oven for 50-60 minutes, or until the center is set and slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
Serve:
Once chilled, remove the cheesecake from the springform pan. Slice and enjoy your Rich Chocolate Strawberry Swirl Cheesecake! Optionally, garnish with fresh strawberries or whipped cream.