Description
A rich and decadent cheesecake featuring a chocolate cookie crust, creamy filling, and a delightful strawberry swirl.
Ingredients
Scale
- 1 ½ cups chocolate cookie crumbs
- ½ cup unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 cup melted dark chocolate
- 1 cup fresh strawberries, pureed
- ¼ cup granulated sugar (for strawberry swirl)
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the crust: In a mixing bowl, combine cookie crumbs, melted butter, and sugar until moist. Press mixture firmly into the bottom of a greased springform pan. Bake for 10 minutes until set, then let it cool.
- Make the filling: In a large mixing bowl, beat cream cheese with an electric mixer until smooth. Gradually add sugar, mixing well, followed by adding eggs one at a time. Stir in sour cream and melted chocolate until perfectly combined.
- Prepare the strawberry puree: Mix pureed strawberries with the sugar and lemon juice in a separate bowl until smooth.
- Combine the layers: Pour the chocolate filling over the cooled crust. Add dollops of strawberry puree on top, then use a knife to create gentle swirls through the batter.
- Bake the cheesecake: Place the pan in the oven and bake for 50-60 minutes until the edges are set but the center jiggles slightly. Turn off the oven and crack the door slightly, allowing cheesecake to cool inside for one hour.
- Chill: Refrigerate the cheesecake for at least 4 hours, preferably overnight.
Notes
Make-ahead magic: This cheesecake can be made a day in advance. Cooking alternative: Use an air fryer for a faster version.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg