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Chocolate Strawberry Swirl Cheesecake

Chocolate Strawberry Swirl Cheesecake
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Chocolate Strawberry Swirl Cheesecake is a luscious dessert that combines creamy, smooth cheesecake with vibrant strawberry swirls and rich dark chocolate, all resting on a buttery graham cracker crust. This perfectly balanced, visually stunning treat offers a melt-in-your-mouth texture and is ideal for any occasion, delighting chocolate lovers and fruit enthusiasts alike.

Ingredients

Scale

Cheesecake Base

  • 24 oz (680g) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup heavy cream
  • 1 tsp vanilla extract

Strawberry Swirl

  • 1 cup fresh strawberries, hulled and chopped
  • 2 tbsp granulated sugar (for puree)

Chocolate Swirl

  • 4 oz (115g) dark chocolate, chopped or chips

Crust

  • 1 1/2 cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted

Instructions

  1. Prepare the Crust: Crush graham crackers finely and mix with melted butter. Press the mixture firmly into the bottom of a springform pan in an even layer. Bake at 350°F (175°C) for 8-10 minutes to set the base. Remove and let cool.
  2. Make the Strawberry Puree: Blend fresh strawberries with sugar until smooth. Set aside to use for swirling later.
  3. Prepare the Chocolate: Melt dark chocolate gently using a double boiler or microwave in short intervals, stirring until smooth. Set aside.
  4. Prepare the Cheesecake Batter: Beat softened cream cheese until creamy and smooth. Gradually add sugar and eggs, mixing well after each addition. Incorporate the heavy cream and vanilla extract, beating until the mixture is smooth and fluffy.
  5. Assemble and Swirl: Pour half of the cheesecake batter over the cooled crust. Drop spoonfuls of strawberry puree and melted chocolate evenly over the batter. Pour the remaining batter on top. Use a skewer or knife to gently swirl through the layers to create a marbled effect.
  6. Bake and Cool: Bake the cheesecake at 325°F (160°C) for 50-60 minutes, or until the edges are set and the center jiggles slightly. Turn off the oven, crack the door open, and let cool gradually for 1 hour. Remove from the oven, cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.

Notes

  • Use cream cheese and eggs at room temperature for a smoother batter without lumps.
  • Do not overmix the batter to avoid cracks.
  • Consider baking cheesecake in a water bath to maintain moisture and prevent cracking.
  • Cool cheesecake gradually by leaving the oven door slightly open before refrigeration.
  • Create distinct swirl patterns by using gentle, deliberate movements with a skewer or knife.

Nutrition

Keywords: Chocolate Strawberry Swirl Cheesecake, chocolate cheesecake, strawberry cheesecake, marbled cheesecake, dessert, baked cheesecake

Find it online: https://marygourmet.com/chocolate-strawberry-swirl-cheesecake/