Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- For the Cheesecake Filling:
- 32 ounces cream cheese, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 6 ounces dark chocolate, melted and cooled
- 1 cup strawberry puree (fresh or frozen strawberries)
- 2 tablespoons cornstarch
- For the Strawberry Swirl:
- ½ cup strawberry jam
- 1 tablespoon water
Instructions
- Prepare the Graham Cracker Crust by combining graham cracker crumbs, melted butter, and sugar in a medium bowl, then press into the bottom of a springform pan and pre-bake at 350°F (175°C) for 8-10 minutes.
- Make the Chocolate Cheesecake Filling by beating cream cheese and sugar until smooth, adding eggs one at a time, and dividing the mixture to fold in dark chocolate and strawberry puree.
- Assemble the Cheesecake by pouring layers of chocolate and strawberry batter over the crust to create a marbled effect.
- Create the Strawberry Swirl by mixing strawberry jam with water and drizzling over the cheesecake; use a knife to swirl it in. Bake at 325°F (160°C) for 60-75 minutes until the edges are set.
- Let the cheesecake cool in the oven, then refrigerate for at least 4 hours before serving.
Notes
- Use room temperature cream cheese to ensure a smooth filling.
- Do not overmix the batter to prevent cracks.
- Baking in a water bath can enhance moisture.
- Allow the cheesecake to cool gradually for best results.
- Chill for at least 4 hours before serving for optimal flavor.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450 Kcal
- Sugar: 35g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg