Instructions
- Make the Crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine chocolate cookie crumbs and melted butter until the mixture resembles wet sand. Press it evenly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then let it cool while you prepare the filling.
- Prepare the Filling: In a large bowl, use a hand mixer to beat the cream cheese and sugar until smooth and creamy, about 2 minutes. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract and sour cream until fully combined. Divide the batter evenly into two bowls. Gently fold the melted chocolate into one bowl and the strawberry puree into the other.
- Create the Swirl Effect: Spoon dollops of the chocolate and strawberry batters alternately over the cooled crust. Use a butter knife or skewer to gently swirl the batters together, creating a marbled pattern. Be careful not to overmix—you want distinct swirls! Bake for 45-50 minutes, until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracks. Then refrigerate for at least 4 hours, preferably overnight.
- Add the Topping: Heat the heavy cream in a small saucepan until it just begins to simmer (don’t boil). Pour it over the chocolate chips in a heatproof bowl and let sit for 1 minute. Stir until smooth and glossy. Drizzle the ganache over the chilled cheesecake and arrange fresh strawberry halves on top for a vibrant finish.
- Serve and Enjoy: Run a knife around the edge of the pan before releasing the cheesecake. Slice with a warm, clean knife for perfect cuts. Serve chilled and savor every creamy, fruity bite!
Tips for Success
- Room Temperature Ingredients: Ensure your cream cheese, eggs, and sour cream are at room temperature for a smooth, lump-free filling.
- Prevent Cracks: Cooling the cheesecake gradually in the oven helps avoid cracks. If cracks do form, the ganache topping will hide them!
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days, or freeze slices for up to 2 months.
Serving Ideas
This cheesecake shines on its own, but you can elevate it with a dollop of whipped cream or a scoop of vanilla ice cream. Pair it with a hot cup of coffee or a chilled glass of rosé for a perfect spring dessert experience. It’s ideal for Easter brunch, Mother’s Day, or any warm-weather gathering.
What’s your favorite cheesecake flavor? I’m a sucker for anything with fruit and chocolate, but I’d love to hear your picks! Feel free to share your thoughts in the comments—I’m always on the hunt for new baking inspiration!
Pages: 1 2