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Chocolate Strawberry Swirl Cheesecake

Featured in Sweet Treats from My Kitchen.

A heavenly cheesecake that combines classic creamy texture with delicate chocolate and fruity strawberries. Creamy, moist and simply irresistible for any occasion.
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Rehan Magic House Recipes
Updated on Tue, 25 Mar 2025 23:14:57 GMT
Marbled Cheesecake with Chocolate & Strawberries Pin it
Marbled Cheesecake with Chocolate & Strawberries | magichouserecipes.com

This dreamy cheesecake combines the elegance of a classic cheesecake with the sophistication of dark chocolate and fruity strawberries. The creamy texture and artistic swirls make it a real eye-catcher that enchants not only the eye but also the palate.

When I first served this cake at a family celebration, the sight alone caused amazed faces. The harmonious flavor then convinced even the last skeptic.

Carefully Selected Ingredients

  • Cream cheese: Full-fat cream cheese for optimal creaminess
  • Chocolate: Dark chocolate with at least 60% cocoa content
  • Strawberries: Fully ripe fruits for intense aroma
  • Butter cookies: Classic variety for the perfect base
  • Vanilla extract: Natural extract for authentic taste

Detailed Preparation

Base Preparation:
Finely crumble cookies. Melt butter and mix in. Press mixture firmly into the pan. Let set in the refrigerator.
Cheese Mixture Preparation:
Bring cream cheese to room temperature. Stir in ingredients one by one. Stir mixture until uniformly smooth. Carefully remove air bubbles.
Swirl Production:
Gently melt chocolate. Reduce strawberry puree. Allow both mixtures to cool slightly. Check and adjust consistency.
Baking Process:
Preheat oven and prepare water bath. Artfully draw in swirls. Carefully place in the oven. Use toothpick test for checking.

My family swears by the combination of dark chocolate with fruity strawberries. Especially the velvety texture makes this cheesecake something very special.

Seductive Accompaniments

Serve the cheesecake with freshly whipped cream and mint leaves. A sauce made from pureed strawberries provides additional freshness. Garnish with chocolate shavings and edible flowers. An espresso or a glass of dessert wine rounds off the taste experience.

Creative Variations

The basic recipe can be wonderfully modified. Raspberries instead of strawberries bring a different fruit note. White chocolate makes the cake even creamier. A version with lime juice and coconut flakes creates tropical flavors. For nut lovers, a variation with chopped hazelnuts in the base is suitable.

Creamy Strawberry Chocolate Swirl Cheesecake Pin it
Creamy Strawberry Chocolate Swirl Cheesecake | magichouserecipes.com

Professional Storage

The cheesecake keeps in the refrigerator for up to four days. Before serving, let rest at room temperature for 30 minutes. Individual pieces can be frozen and thawed in the refrigerator as needed. The consistency remains intact.

Foolproof Preparation

You can prepare the base the day before. Thaw fruits in time and process at room temperature. Prepare and weigh all ingredients. This organization guarantees stress-free baking. Plan for cooling time.

Festive Occasions

The cake is perfect for birthdays and celebrations. The swirls can be color-adapted to various occasions. With edible glitter, it becomes an eye-catcher at any coffee table. It also makes a good impression as a gift.

After many years of experimenting with different cheesecake recipes, this version continues to impress me time and again. The combination of creamy mixture, fruity strawberries, and fine chocolate creates a dessert that convinces both visually and in taste. I find it particularly fascinating how each cake becomes a unique work of art through the individual swirl pattern.

Frequently Asked Questions

→ Can I use frozen strawberries?
Yes, thawed frozen strawberries work just as well as fresh ones. Just be sure to drain the excess liquid well before using.
→ Why does the cake need to chill for so long?
The long chilling time is important for the cheesecake to develop its perfect consistency and make it easier to slice cleanly.
→ Can I freeze this cheesecake?
Yes, the cake can be frozen for up to 3 months. Allow it to thaw overnight in the refrigerator before serving.
→ How do I know when the cheesecake is done?
The edges should be set but the center can still be slightly jiggly. The cake will continue to firm up as it cools.
→ Why does my cheesecake crack sometimes?
Cooling too quickly can cause cracks. After baking, let the cake rest in the turned-off oven for 30 minutes before removing it.

Chocolate Strawberry Swirl Cheesecake

Velvety smooth cheesecake with tempting chocolate and strawberry swirls. The perfect cake for special moments and celebrations.

Prep Time
30 Minutes
Cook Time
60 Minutes
Total Time
90 Minutes
By: Reham

Category: Desserts & Sweets

Difficulty: Intermediate

Cuisine: German-American

Yield: 12 Servings (1 cheesecake (10-inch/26cm))

Dietary: Vegetarian

Ingredients

→ Cookie crust

01 2 cups (200g) crisp butter cookies or graham crackers
02 7 tablespoons (100g) unsalted butter, melted and slightly cooled

→ Cheesecake filling

03 21 oz (600g) cream cheese, softened to room temperature
04 1 cup (200g) granulated sugar
05 1 cup (200g) sour cream, at room temperature
06 3 large eggs, at room temperature
07 1 teaspoon pure vanilla extract

→ Chocolate swirl

08 3.5 oz (100g) high-quality dark chocolate, chopped
09 3 tablespoons (50ml) heavy cream

→ Strawberry swirl

10 7 oz (200g) fresh strawberries, hulled
11 2 tablespoons granulated sugar
12 1 teaspoon fresh lemon juice
13 1 tablespoon cornstarch, dissolved in 2 tablespoons cold water

Instructions

Step 01

Place the butter cookies in a food processor and pulse until finely ground, or place them in a heavy-duty zip-top bag and crush with a rolling pin. Transfer the crumbs to a bowl and pour in the melted butter. Mix until thoroughly combined and the texture resembles wet sand. Press this mixture firmly into the bottom of a 10-inch (26cm) springform pan, creating an even layer. Use the bottom of a measuring cup to compact it well. Refrigerate the crust for 30 minutes to set.

Step 02

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes. Add the sugar and continue beating until well incorporated and fluffy, about 2 more minutes. Add the sour cream and mix until just combined. Add the eggs one at a time, beating briefly after each addition and scraping down the sides of the bowl as needed. Stir in the vanilla extract. The mixture should be silky smooth without any lumps.

Step 03

Place the chopped chocolate and heavy cream in a heatproof bowl. Melt together using either a double boiler (set the bowl over a pot of barely simmering water, ensuring the bottom doesn't touch the water) or microwave in 30-second intervals, stirring between each. Once completely melted and glossy, set aside to cool slightly but remain pourable.

Step 04

Puree the fresh strawberries using an immersion blender or food processor until smooth. Transfer to a small saucepan and add the sugar and lemon juice. Bring to a gentle simmer over medium heat. Whisk in the cornstarch mixture and cook, stirring constantly, until the mixture thickens to a jammy consistency, about 2-3 minutes. Remove from heat and allow to cool slightly.

Step 05

Preheat your oven to 320°F (160°C) with fan or 340°F (170°C) conventional. Pour the cream cheese mixture over the chilled crust. Drop spoonfuls of the chocolate mixture and strawberry mixture randomly over the surface. Use a wooden skewer or knife to swirl the mixtures together, creating a beautiful marbled effect - don't overmix or the pattern will be lost. Place the springform pan on a baking sheet and bake for 50-60 minutes, until the edges are set but the center still has a slight jiggle when gently shaken.

Step 06

When done, turn off the oven and crack the door open slightly. Let the cheesecake cool gradually in the oven for 30 minutes to prevent cracking. Remove from the oven and cool completely at room temperature. Once cool, cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Before serving, run a thin knife around the edge of the pan before releasing the springform ring.

Notes

  1. This marbled cheesecake tastes even better the next day, as the flavors have time to fully develop and meld together. For the best flavor and texture, remove it from the refrigerator about 30 minutes before serving to take the chill off.
  2. Don't worry if the surface cracks slightly during baking - this is natural and adds to its rustic charm. You can always cover any imperfections with fresh berries or a drizzle of chocolate sauce before serving.

Tools You'll Need

  • 10-inch (26cm) springform pan
  • Electric mixer (stand or hand)
  • Immersion blender or food processor
  • Double boiler or microwave-safe bowl
  • Wooden skewer or knife for marbling

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy products
  • Contains eggs
  • Contains gluten (in the butter cookies)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 385
  • Total Fat: 26 g
  • Total Carbohydrate: 32 g
  • Protein: 8 g