Chocolate Strawberry Swirl Cheesecake

Here’s a rich and elegant dessert recipe for Chocolate Strawberry Swirl Cheesecake — a creamy chocolate-infused cheesecake with a beautiful strawberry swirl. It’s perfect for special occasions, romantic dinners, or just because you deserve a treat.

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🍓🍫 Chocolate Strawberry Swirl Cheesecake

Ingredients

For the Crust:

• 1 ½ cups chocolate cookie crumbs (like Oreos, crushed)

• 1/4 cup melted butter

For the Strawberry Swirl:

• 1 cup fresh or frozen strawberries

• 2 tbsp sugar

• 1 tsp lemon juice

• 1 tsp cornstarch + 1 tsp water (for thickening)

For the Chocolate Cheesecake Filling:

• 24 oz cream cheese (3 blocks), softened

• 3/4 cup granulated sugar

• 1/4 cup unsweetened cocoa powder

• 8 oz semi-sweet or dark chocolate, melted and slightly cooled

• 3 large eggs

• 1 tsp vanilla extract

• 1/2 cup sour cream or Greek yogurt

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🔪 Instructions

1. Make the Strawberry Swirl

1. In a small saucepan, combine strawberries, sugar, and lemon juice.

2. Cook over medium heat until strawberries break down, about 5–7 minutes.

3. Stir in cornstarch slurry (cornstarch + water). Cook until thickened.

4. Puree with a blender or mash by hand. Strain for a smooth swirl (optional). Cool.

2. Prepare the Crust

1. Mix chocolate cookie crumbs and melted butter.

2. Press into the bottom of a 9-inch springform pan. Bake at 325°F (160°C) for 10 minutes. Let cool.

3. Make the Chocolate Cheesecake Filling

1. Beat cream cheese and sugar until smooth.

2. Add cocoa powder and mix until fully incorporated.

3. Add melted chocolate, then eggs (one at a time), mixing just until combined.

4. Stir in vanilla and sour cream. Don’t overmix.

4. Assemble

1. Pour cheesecake batter over the crust and smooth the top.

2. Drop spoonfuls of strawberry sauce over the batter.

3. Use a knife or skewer to gently swirl the sauce into the top (don’t mix too deep).

5. Bake

• Place the pan in a water bath or wrap the bottom in foil and bake at 325°F (160°C) for 55–65 minutes, until the center is just set.

• Turn off the oven, crack the door, and let it cool inside for 1 hour.

6. Chill

• Refrigerate at least 4 hours or overnight before slicing.

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✅ Serving & Tips:

• Garnish with whipped cream, chocolate shavings, or fresh strawberries.

• For extra chocolate punch, drizzle with ganache before serving.

• Store in the fridge up to 5 days; freeze for longer storage (wrap tightly).

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Let me know if you want a no-bake version, or how to convert it into mini cheesecakes or bars!