Chocolate Strawberry Swirl Cheesecake – Pure Decadence

Description: This indulgent Chocolate Strawberry Swirl Cheesecake is a perfect blend of creamy, rich cheesecake with a swirl of sweet, fresh strawberries and velvety chocolate. The perfect dessert to impress your guests or enjoy on a cozy evening, this cheesecake offers a beautiful contrast of flavors, textures, and colors that will surely satisfy any sweet tooth.

Origin: While cheesecakes have ancient origins from Greece, this particular chocolate-strawberry version is a modern creation that combines popular dessert flavors. The pairing of chocolate and strawberries has long been a classic, adding a layer of sophistication to a traditional cheesecake.

Ingredients Quantity:

For the Crust:

• 1 ½ cups (180g) of graham cracker crumbs
• ¼ cup (50g) of granulated sugar
• ½ cup (115g) unsalted butter, melted

For the Cheesecake Filling:

• 3 packages (8oz/225g each) cream cheese, softened
• 1 cup (200g) granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup (240ml) sour cream
• 2 tablespoons (30g) all-purpose flour

For the Chocolate Swirl:

• 4 oz (115g) semi-sweet chocolate, chopped
• 2 tablespoons (30ml) heavy cream

For the Strawberry Swirl:

• 1 cup (150g) fresh strawberries, hulled and chopped
• 2 tablespoons (30g) sugar
• 1 tablespoon lemon juice

Optional Ingredients:

• Whipped cream, for garnish
• Fresh strawberries, for garnish
• Shaved chocolate, for garnish

Instructions:

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or line it with parchment paper.
2. Prepare the crust: Combine the graham cracker crumbs, sugar, and melted butter in a medium bowl. Press the mixture evenly into the bottom of the prepared pan. Bake for 8-10 minutes, then remove from the oven and let cool.
3. Make the strawberry swirl: In a small saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat for about 5-7 minutes until the strawberries release their juices and the mixture thickens slightly. Use an immersion blender to puree the mixture, then set aside to cool.
4. Make the chocolate swirl: In a heatproof bowl, melt the chopped chocolate with heavy cream in the microwave in 30-second intervals, stirring until smooth. Set aside.
5. Prepare the cheesecake filling: Beat the softened cream cheese and sugar in a large bowl until smooth and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream. Add the flour and mix until fully combined.
6. Assemble the cheesecake: Pour half of the cheesecake filling onto the prepared crust. Drop spoonfuls of the strawberry puree and chocolate mixture over the filling. Use a toothpick or knife to swirl them into the cheesecake mixture.
7. Bake the cheesecake: Bake the cheesecake at 325°F (160°C) for 55-60 minutes or until the center is set and slightly jiggly. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
8. Cool and chill: After an hour, remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, refrigerate for at least 4 hours, or overnight, to set properly.
9. Serve: Garnish the cheesecake with whipped cream, fresh strawberries, and shaved chocolate before serving.

Tips for Success:

• Make sure the cream cheese is softened for smooth mixing.
• Avoid overmixing the batter once the eggs are added to prevent cracks.
• Use a water bath for a smoother, crack-free cheesecake (optional).
• Let the cheesecake cool slowly in the oven to prevent sudden temperature changes.
• Allow the cheesecake to chill completely before slicing for clean edges.

Recommendations:

• Pair this cheesecake with a glass of sweet dessert wine like a Moscato or a rich coffee to balance the decadence.
• For a more intense strawberry flavor, use fresh or frozen strawberry puree in place of the cooked version.
• Serve this cheesecake with a drizzle of chocolate sauce for added indulgence.

Nutrition (per slice, based on 12 slices):

• Calories: 450
• Protein: 6g
• Carbs: 40g
• Fat: 30g
• Saturated Fat: 16g
• Fiber: 2g
• Sugars: 28g
• Cholesterol: 105mg
• Sodium: 230mg