Effortless Chocolate Strawberry Swirl (Print Version)
# Ingredients:
→ Crust
01 -
50 grams granulated sugar
02 -
115 grams unsalted butter, melted
03 -
240 grams graham cracker crumbs
→ Cheesecake Filling
04 -
240 grams sour cream
05 -
4 large eggs
06 -
1 teaspoon vanilla extract
07 -
200 grams granulated sugar
08 -
900 grams cream cheese, softened
→ Strawberry Swirl
09 -
50 grams granulated sugar
10 -
240 grams fresh strawberries, pureed
→ Chocolate Batter
11 -
25 grams unsweetened cocoa powder
# Instructions:
01 -
Grease your 23-cm springform pan with butter or spray. Set oven to 163°C to get it warmed up.
02 -
Stir crumbs, butter, and sugar together in a bowl. Press this mixture tightly into the pan's bottom. Pop it in the oven for about 10 minutes. Once done, let it cool off outside for a bit.
03 -
Whip that cream cheese using a mixer, get it nice and soft. Pour in sugar and a splash of vanilla. Keep mixing until it’s all blended well.
04 -
Crack in the eggs, adding one then mixing a bit before the next. When all eggs are in, add sour cream and give it a gentle mix until smooth.
05 -
Pour half the batter into another bowl. Sift cocoa powder into one half and fold it in. Stir pureed strawberries and sugar into the other half until you don’t see any streaks.
06 -
Spread half the cocoa batter on the crust. Dollop half the fruity mixture across it. Swirl them together using a skewer or knife. Repeat with what's left, swirling again.
07 -
Let this bake for 55 to 60 minutes. When the middle looks set but wobbles a little, you're good.
08 -
Turn the oven off and crack the door. Leave it inside for an hour so it cools gently.
09 -
Take it out to cool down to room temp. Cover it up, then stick it in the fridge at least 4 hours, even better if it stays in overnight.
# Notes:
01 -
For an extra treat, pour some ganache on top before digging in.
02 -
Try swapping in blueberries or raspberries if strawberries aren't your thing.