Chocolate Strawberry Swirl Cheesecake
A rich and creamy Chocolate Strawberry Swirl Cheesecake that looks as stunning as it tastes!
Prep Time 30 minutes mins
Cook Time 1 hour hr
Servings 12
Calories 450 kcal
For the Crust:
- 2 cups graham cracker crumbs ~15-16 full sheets
- 1/3 cup granulated sugar
- 1/2 cup 1 stick unsalted butter, melted
- 1/4 teaspoon salt
For the Chocolate Cheesecake Base:
- 24 oz 3 packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1 tablespoon vanilla extract
- 1/4 cup heavy cream
- 6 oz semi-sweet chocolate melted & slightly cooled
- 2 tablespoons unsweetened cocoa powder
For the Strawberry Swirl:
- 1 1/2 cups fresh strawberries hulled
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Optional Garnishes:
- Chocolate ganache drizzle
- Fresh strawberry slices
- Whipped cream
- Chocolate shavings
Step 1: Prepare the Equipment
Preheat oven to 325°F (165°C).
Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil to prevent water from seeping in.
Bring all refrigerated ingredients to room temperature (about 1 hour before starting).
Step 2: Make the Crust
Combine graham cracker crumbs, sugar, melted butter, and salt in a bowl. Mix until it resembles wet sand.
Press mixture firmly into the bottom and 1 inch up the sides of the pan.
Bake at 325°F for 10 minutes until slightly golden and fragrant.
Let cool while preparing the filling.
Step 3: Prepare the Strawberry Swirl
Blend strawberries until smooth (~1 cup of puree).
Heat strawberry puree, sugar, and lemon juice in a small saucepan over medium-low heat.
Stir cornstarch with 1 tablespoon water and add to the mixture.
Cook until thickened (~2-3 minutes). Let cool completely.
Step 4: Make the Chocolate Cheesecake Filling
In a large bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, beating after each addition.
Mix in vanilla extract and heavy cream.
Stir in melted chocolate and cocoa powder until smooth.
Step 5: Assemble the Cheesecake
Pour the chocolate cheesecake batter over the cooled crust.
Dollop spoonfuls of strawberry puree on top and swirl gently using a toothpick or skewer.
Step 6: Bake Using a Water Bath
Place cheesecake in a larger baking dish and pour in hot water halfway up the sides of the springform pan.
Bake for 50-60 minutes, until the edges are set but the center slightly jiggles.
Step 7: Cool & Chill
Turn off the oven and crack the door open, letting the cheesecake cool for 1 hour inside the oven.
Refrigerate for at least 4 hours (preferably overnight) before slicing.
- Prevent Cracks: Always use a water bath and avoid overmixing the batter.
- Substitutions:
- Use frozen strawberries if fresh ones aren’t available.
- Swap semi-sweet chocolate with dark chocolate for a deeper flavor.
- Use gluten-free graham crackers for a GF version.
- Use dairy-free alternatives (vegan cream cheese, coconut oil, dairy-free chocolate) for a lactose-free version.
- Storage: Keeps well in the fridge for up to 5 days. You can also freeze slices for up to 2 months.
Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 7gFat: 30g
Keyword chocolate cheesecake, Chocolate Strawberry Cheesecake, Strawberry Swirl Cheesecake