Chocolate Strawberry Swirl Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/2 cup unsalted butter, melted
→ Filling
03 -
16 ounces cream cheese, softened
04 -
1 cup granulated sugar
05 -
3 large eggs, at room temperature
06 -
1/2 cup unsweetened cocoa powder
07 -
1 cup fresh strawberries, pureed
# Instructions:
01 -
Preheat oven to 175°C (350°F). Combine graham cracker crumbs with melted butter until evenly moistened. Firmly press mixture into the base of a springform pan to form a uniform layer.
02 -
Beat softened cream cheese until smooth and creamy. Gradually add granulated sugar, mixing until fully incorporated. Add eggs one at a time, blending well after each addition.
03 -
Sift unsweetened cocoa powder into the cream cheese mixture and fold gently until completely combined, avoiding overmixing.
04 -
Puree fresh strawberries in a blender until smooth. Strain puree through a fine mesh sieve for a silky consistency, if desired.
05 -
Pour half of the chocolate filling onto the prepared crust. Drizzle with half of the strawberry puree. Repeat with remaining chocolate filling and strawberry puree. Using a knife, gently swirl the strawberry through the chocolate filling to create a marbled effect.
06 -
Bake for 50-60 minutes until the cheesecake is set but still slightly wobbly in the center. Turn off the oven and allow to cool inside for 1 hour. Remove and chill thoroughly before serving.
# Notes:
01 -
For clean slices, dip your knife in warm water and wipe between cuts.