Introduction

This Chocolate Strawberry cheesecake combines rich, creamy chocolate with the fresh, tangy flavor of pureed strawberries. It features a chocolate cookie crust, a luscious chocolate-infused filling, and a beautiful strawberry swirl that makes every slice a treat.

A small round cheesecake sits on a white plate over a white marbled surface. The cake has three visible layers: a dark, crumbly chocolate base at the bottom, a thick cream-colored cheesecake layer in the middle, and a top layer with swirls of dark chocolate and red strawberry sauce blending together. On top, there are three whole strawberries with green leaves—two are cut in half showing the red inside, and one is whole. Scattered around the strawberries are several dark chocolate chips. The rich colors and creamy textures contrast nicely with the smooth white plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups chocolate cookie crumbs (such as Oreos)
½ cup unsalted butter, melted
¼ cup granulated sugar (for crust)
24 ounces (3 packages) cream cheese, softened
1 cup granulated sugar (for filling)
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1 cup melted dark chocolate, cooled
1 cup fresh strawberries, pureed
¼ cup granulated sugar (for strawberry swirl)
1 tablespoon lemon juice

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a bowl, mix the chocolate cookie crumbs, melted butter, and ¼ cup sugar until combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes and then let it cool.
Step 2: Beat the cream cheese until smooth in a large bowl. Gradually add 1 cup sugar, then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until combined. Fold in the cooled melted dark chocolate until the filling is smooth.
Step 3: In a separate bowl, combine the pureed strawberries, ¼ cup sugar, and lemon juice, mixing until smooth to create the strawberry swirl.
Step 4: Pour the chocolate filling over the baked crust. Spoon the strawberry puree on top in dollops, then gently swirl it through the chocolate filling using a knife or skewer to create a marbled effect.
Step 5: Bake the cheesecake for 50 to 60 minutes. The edges should be set while the center remains slightly jiggly. Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour to cool gradually.
Step 6: Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate it for at least 4 hours, preferably overnight, to set completely.
Step 7: Carefully remove the cheesecake from the springform pan. Optionally, garnish with extra strawberry puree, whipped cream, or fresh strawberries. Slice and enjoy.

Tips & Variations

For a gluten-free version, use gluten-free chocolate cookie crumbs for the crust.
Use semi-sweet or milk chocolate instead of dark chocolate if you prefer a sweeter filling.
To enhance strawberry flavor, add a teaspoon of strawberry extract to the puree.
Make sure the melted chocolate is cooled before folding into the cream cheese mixture to prevent curdling.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving. To reheat, let it come to room temperature; do not microwave.

How to Serve

A small round cake with three main layers sits on a white plate. The bottom crust layer is dark brown and crumbly. The middle layer is smooth and creamy white with red swirls that blend in softly. The top layer has a large mix of dark brown and red swirls that look like melted chocolate and strawberry sauce, dripping slightly down the sides. On top, there are three fresh strawberries, one whole and two cut in half, bright red with green leaves, surrounded by small dark chocolate chips scattered in between. The photo is taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the puree?

Yes, you can use frozen strawberries. Thaw and drain any excess liquid before pureeing for the best texture and flavor.

How do I prevent cracks in the cheesecake?

To minimize cracks, avoid overmixing the batter, bake the cheesecake gently, and allow it to cool gradually in the turned-off oven with the door slightly open as described.