Chocolate Strawberry Swirl Cheesecake (Print Version)

# 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:

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.
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.
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.
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.
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.
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:

01 - 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.
02 - 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.

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