Chocolate Strawberry Swirl Cheesecake (Print-Friendly Format)

Creamy chocolate cheesecake swirled with fresh strawberry atop a crisp cookie base for a stunning treat.

# Ingredients You’ll Need:

→ Crust

01 - 180 g chocolate cookie crumbs (e.g., chocolate sandwich cookies)
02 - 115 g unsalted butter, melted
03 - 50 g granulated sugar

→ Chocolate Cheesecake Filling

04 - 680 g cream cheese, softened
05 - 200 g granulated sugar
06 - 3 large eggs
07 - 1 teaspoon vanilla extract
08 - 240 g sour cream
09 - 170 g dark chocolate, melted and cooled

→ Strawberry Swirl

10 - 150 g fresh strawberries, pureed
11 - 50 g granulated sugar
12 - 1 tablespoon lemon juice

# How to Make It:

01 - Preheat oven to 175°C. In a bowl, combine chocolate cookie crumbs, melted butter, and sugar. Press mixture firmly into the bottom of a 23 cm springform pan. Bake for 10 minutes, then allow to cool completely.
02 - Using a stand mixer or hand mixer, beat softened cream cheese until smooth. Gradually incorporate sugar, then add eggs one by one, mixing just until blended after each addition. Mix in vanilla extract and sour cream until uniform. Gently fold in the cooled melted dark chocolate until fully combined.
03 - In a separate bowl, blend strawberry puree with sugar and lemon juice until smooth.
04 - Pour the chocolate cheesecake mixture over the cooled crust and smooth the surface. Spoon the strawberry puree over the filling in several dollops, then swirl gently with a knife or skewer to achieve a marbled pattern.
05 - Bake at 175°C for 50–60 minutes until the edges are set but the centre remains slightly jiggly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
06 - Place the cheesecake on a wire rack and allow it to cool to room temperature. Refrigerate for a minimum of 4 hours or overnight to fully set.
07 - Carefully release the cheesecake from the springform pan. Garnish with extra strawberry puree, whipped cream, or fresh strawberries as desired. Slice and serve chilled.

# Extra Tips:

01 - To create a dairy-free version, substitute a plant-based cream cheese and non-dairy sour cream.
02 - For a gluten-free adaptation, use gluten-free chocolate sandwich cookies for the crust.
03 - A teaspoon of instant coffee granules blended into the chocolate filling adds a sophisticated mocha note.
04 - For a nutty variation, layer a thin spread of peanut butter between the cheesecake filling and the strawberry swirl.

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