Description
A rich and creamy chocolate strawberry swirl cheesecake with a crunchy graham cracker crust and vibrant strawberry puree swirls.
Ingredients
Scale
- 16 ounces Cream Cheese (softened)
- 1 cup Sugar (can use sugar alternative)
- 3 Eggs (room temperature)
- 1 teaspoon Vanilla Extract
- 1/2 cup Cocoa Powder (unsweetened)
- 1 cup Strawberry Puree (fresh or frozen)
- 1 tablespoon Lemon Juice (can use lime juice as alternative)
- 1 cup Graham Cracker Crust (can use chocolate graham crackers)
Instructions
- Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs with melted butter and a little sugar (if desired). Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of the springform pan, creating an even layer. Bake for 10 minutes and let it cool.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the sugar until fully incorporated. Mix in the eggs, one at a time, ensuring they blend well. Add the vanilla extract, cocoa powder, and lemon juice. Mix until the filling is creamy and homogeneous.
- Prepare the Strawberry Puree: Blend fresh or defrosted strawberries in a blender until smooth. If you prefer, strain the puree to remove the seeds for a silkier texture.
- Combine and Swirl: Pour half of the cheesecake filling into the prepared crust. Gently swirl half of the strawberry puree through this layer using a knife or a toothpick. Pour the remaining cheesecake filling on top, then dollop the rest of the strawberry puree over it. Use your knife again to create those beautiful swirls.
- Bake the Cheesecake: Carefully place the cheesecake in the oven and bake for about 55-60 minutes. The edges should set, while the center remains slightly jiggly. Turn off the oven and leave the cheesecake inside with the door ajar, allowing it to cool gradually.
- Chill and Serve: Once cooled, refrigerate the cheesecake for at least 4 hours—overnight is best! Remove it from the pan before slicing and serve chilled.
Notes
You can prep this cheesecake up to two days in advance and keep it refrigerated for deeper flavors.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg