Chocolate Strawberry Swirl Cheesecake: A Decadent Marbled Dessert

The Perfect Marriage of Chocolate and Strawberry in One Exquisite Cheesecake

This Chocolate Strawberry Swirl Cheesecake combines two classic flavors that were meant to be together – rich, velvety chocolate and sweet, tangy strawberries. The beautiful marbled effect isn’t just stunning to look at; it ensures you get the perfect balance of both flavors in every bite.

This cheesecake features a chocolatey base, a creamy filling with dramatic swirls, and the ideal balance of sweetness that will satisfy any dessert lover. Whether you’re preparing for a special occasion or simply craving something indulgent, this marbled cheesecake recipe delivers impressive results with surprisingly minimal effort.

Ingredients You’ll Need

For the Crust:

• 1 prepared chocolate cookie crust (store-bought or homemade)

For the Cheesecake Filling:

• 2 cups (16 oz) cream cheese, softened to room temperature
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature
• ½ cup dark chocolate, melted and slightly cooled
• ½ cup fresh strawberry purée (about 1 cup strawberries, blended and strained)

Complete Step-by-Step Instructions

Preparation

1. Preheat your oven to 325°F (160°C).
2. If using a homemade crust, prepare your springform pan by wrapping the outside with aluminum foil to prevent water from seeping in if using a water bath.

Creating the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese, sugar, and vanilla extract with an electric mixer on medium speed until completely smooth and creamy (about 2-3 minutes).
2. g>Add the eggs one at a time, mixing well after each addition, but being careful not to overmix. Scrape down the sides of the bowl as needed.
3. Divide the cheesecake batter evenly between two separate bowls.

Making the Chocolate and Strawberry Batters

1. Into the first bowl, fold in the melted dark chocolate until fully incorporated and no streaks remain.
2. Into t
   he second bowl, fold in the strawberry purée until evenly mixed.

Creating the Swirl Effect

1. Pour the chocolate and strawberry batters into your prepared crust, alternating spoonfuls to create a checkerboard pattern.
2. Using a knife or skewer, gently swirl the two mixtures together with a figure-eight motion. Don’t overmix – just enough to create a marbled effect.

class="wp-block-heading">Baking and Cooling

1. Bake the cheesecake in the preheated oven for approximately 40 minutes, or until the edges are set but the center still has a slight jiggle.
2. Turn off the oven and leave the door slightly ajar with the cheesecake inside for about 30 minutes. This helps prevent cracking.
3. Remove from the oven and cool completely at room temperature.
4. g>Refrigerate for at least 4 hours, but preferably overnight, to allow the cheesecake to set properly and the flavors to develop.

Pro Tips for Cheesecake Success

• Room temperature ingredients are crucial for a smooth, lump-free batter
• Don’t overmix after adding the eggs to avoid incorporating too much air
• For th
  e strawberry purée, blend fresh strawberries and strain to remove seeds
• Water bath option: Place the foil-wrapped springform pan in a larger pan filled with about 1 inch of hot water while baking for even more insurance against cracks
• Clean knife between cuts by running it under hot water and wiping dry for perfect slices

class="wp-block-heading">Serving Suggestions

This Chocolate Strawberry Swirl Cheesecake is delicious on its own, but you can elevate it with:

• Fresh strawberry slices
• Chocolate shavings or curls
• A ligh
  t drizzle of chocolate ganache
• Whipped cream rosettes
• A dusting of cocoa powder

class="wp-block-heading">Storage Information

• Refrigerator: Store covered for up to 5 days
• Freezer: Wrap individual slices or the whole cheesecake tightly and freeze for up to 3 months
• Thawing: Allow frozen cheesecake to thaw overnight in the refrigerator

class="wp-block-heading">Common Questions

Can I use frozen strawberries for the purée?
Yes! Thaw them completely first, then blend and strain as you would fresh strawberries.

What’s the best chocolate to use?
High-quality dark chocolate with 60-70% cocoa content will give you the richest flavor, but semi-sweet chocolate also works well.

Can I make this cheesecake without a water bath?
Absolutely. While a water bath helps prevent cracks, this recipe can be made successfully without one. The marbled top also helps hide any minor imperfections!

>How do I know when my cheesecake is done?
The cheesecake is done when the edges are set but the center still has a slight jiggle (about a 2-3 inch circle in the center). It will continue to set as it cools.

---

Prep Time: 20 minutes | Cook Time: 40 minutes | Cooling Time: 4+ hours
Servings: 8-10 slices
Calories: Approximately 350 per slice