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Chocolate Strawberry Swirl Cheesecake

Chocolate Strawberry Swirl Cheesecake: Indulge in Blissful Layers

Experience the rich Chocolate Strawberry Swirl Cheesecake, a delightful fusion of chocolate and strawberry that steals the spotlight at any gathering.
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Prep Time 25 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 25 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Chocolate Sandwich Cookies Feel free to swap with gluten-free cookies if needed.
  • 1/2 cup Butter Use vegan butter for a dairy-free option.
  • 1/4 cup Granulated Sugar Consider a low-calorie sweetener for a healthier twist.
For the Filling
  • 16 oz Cream Cheese Opt for plant-based cream cheese for a vegan version.
  • 3 large Eggs Replace with flaxseed meal or aquafaba for a vegan alternative.
  • 1 tsp Vanilla Extract Pure extract is recommended for the best taste.
  • 1/2 cup Sour Cream Greek yogurt can be a great substitute.
  • 8 oz Semi-Sweet Chocolate Dark chocolate enhances the flavor depth.
For the Strawberry Swirl
  • 2 cups Fresh Strawberries Raspberry puree works well if you want to mix things up.
  • 1/4 cup Granulated Sugar Adjust the amount to your taste.
  • 1 tbsp Lemon Juice Always prefer fresh lemon juice for the best results.

Equipment

  • 9-inch Springform Pan
  • Mixing bowls
  • Blender

Method
 

Step-by-Step Instructions for Chocolate Strawberry Swirl Cheesecake
  1. Preheat your oven to 350°F (175°C) and gather your equipment, including a 9-inch springform pan, mixing bowls, and a blender.
  2. In a bowl, mix crushed chocolate sandwich cookies with melted butter and granulated sugar until combined. Press into the springform pan and bake for 10 minutes.
  3. In a large bowl, beat cream cheese with granulated sugar until smooth. Add eggs one at a time, then mix in vanilla extract, sour cream, and melted semi-sweet chocolate until creamy.
  4. Blend fresh strawberries, granulated sugar, and lemon juice until smooth to create a strawberry puree.
  5. Pour the chocolate filling over the cooled crust and dollop the strawberry puree on top. Use a knife or skewer to swirl.
  6. Bake in the oven for 50–60 minutes until the outside is set and the center is slightly jiggly. Cool in the oven with the door ajar for an hour.
  7. Remove the cheesecake and let it cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 10IUVitamin C: 30mgCalcium: 5mgIron: 5mg

Notes

Ensure all ingredients are at room temperature for a smoother filling. Avoid overmixing to prevent cracks. Consider using a water bath for creamier texture. Warm knife before slicing for clean cuts.

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