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Chocolate Strawberry Swirl Cheesecake

Chocolate Strawberry Swirl Cheesecake That Melts in Your Mouth

Indulge in a Chocolate Strawberry Swirl Cheesecake that's visually stunning and irresistibly creamy, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups chocolate cookie crumbs use gluten-free chocolate sandwich cookies for a gluten-free option
  • 1/2 cup melted butter can substitute with coconut oil for a dairy-free variant
  • 1/4 cup granulated sugar consider using a sugar substitute for a lower-calorie option
For the Filling
  • 24 oz cream cheese substitute with cashew cream cheese for dairy-free options
  • 4 large eggs flaxseed meal can be used as an egg replacer for vegan adaptations
  • 2 teaspoons vanilla extract
  • 1 cup sour cream Greek yogurt can be used as a lighter alternative
  • 8 oz chilled melted chocolate any high-quality chocolate works well for the best taste
For the Strawberry Swirl
  • 1 cup fresh strawberry puree can reserve whole strawberries for a textured swirl
  • 1 tablespoon lemon juice

Equipment

  • 9-inch springform pan
  • mixing bowl
  • Electric Mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) to create the perfect baking environment.
  2. Combine chocolate cookie crumbs, melted butter, and granulated sugar in a mixing bowl. Press the mixture into the bottom of a 9-inch springform pan.
  3. Bake for 10 minutes until set and fragrant, then cool slightly.
  4. Beat room temperature cream cheese until smooth. Gradually add sugar, then eggs one at a time, followed by vanilla extract and sour cream until smooth.
  5. Slowly stir in the chilled melted chocolate until fully combined.
  6. Blend fresh strawberry puree with lemon juice and a touch of sugar until smooth.
  7. Pour the chocolate filling over the crust. Dollop strawberry puree on top and gently swirl with a knife to create a marbled effect.
  8. Bake for 50-60 minutes until the edges are set and the center is slightly jiggy.
  9. Cool gradually for 1 hour, then refrigerate for at least 4 hours or overnight.
  10. Remove from the pan, slice with a warm knife, and garnish with fresh strawberries or chocolate shavings.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 280mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 10IUVitamin C: 15mgCalcium: 6mgIron: 4mg

Notes

For best results, let the cheesecake chill overnight to enhance flavors.

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