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A decadent Chocolate Strawberry Cheesecake sits ready to be enjoyed in this featured image.

Irresistible Chocolate Strawberry Cheesecake

This Chocolate Strawberry Cheesecake is a delightful combination of rich chocolate, creamy cheesecake, and fresh strawberries. The recipe includes a chocolate cookie crust, a chocolate swirled cheesecake filling, and a fresh strawberry topping, making it a showstopping dessert for any occasion. Baking in a water bath ensures a smooth and crack-free cheesecake.
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Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 55 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups chocolate cookie crumbs about 24 chocolate sandwich cookies, cream filling removed
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 32 ounces cream cheese, softened to room temperature
  • 1 1/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1/2 cup sour cream
  • 4 ounces semi-sweet chocolate, melted and cooled slightly
  • 1 pound fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

Equipment

  • 9-inch Springform Pan
  • Medium bowl
  • Electric mixer
  • Large bowl
  • Knife or skewer
  • Aluminum foil
  • Large roasting pan
  • Medium saucepan
  • Small bowl
  • Whisk
  • Measuring cups
  • Measuring spoons

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Mix well until the crumbs are evenly moistened.
  3. Press the crumb mixture into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup or your fingers to create a firm, even layer.
  4. Bake the crust for 8-10 minutes, or until it's set and fragrant. Let it cool completely before adding the filling.
  5. In a large bowl, beat the softened cream cheese with an electric mixer until it's smooth and creamy.
  6. Gradually add the sugar, vanilla extract, and salt to the cream cheese, beating until well combined.
  7. Add the eggs one at a time, beating well after each addition. Be careful not to overbeat the batter.
  8. Stir in the sour cream until just combined.
  9. Divide the cheesecake batter in half. Leave one half plain and gently fold the cooled, melted chocolate into the other half.
  10. Drop spoonfuls of the plain cheesecake batter and the chocolate cheesecake batter alternately onto the cooled crust. Use a knife or skewer to swirl the batters together, creating a marbled effect. Don't over-swirl.
  11. Wrap the bottom of the springform pan tightly with aluminum foil (double layer recommended).
  12. Place the wrapped springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  13. Carefully transfer the roasting pan to the preheated oven. Bake for 55-70 minutes, or until the edges of the cheesecake are set but the center still jiggles slightly.
  14. Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
  15. Remove the cheesecake from the water bath and let it cool completely at room temperature. Then, cover it loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
  16. In a medium saucepan, combine the sliced strawberries, sugar, and lemon juice.
  17. Cook over medium heat, stirring occasionally, until the strawberries have softened and released their juices, about 5-7 minutes.
  18. In a small bowl, whisk together the cornstarch and 1 tablespoon of cold water to form a slurry.
  19. Add the slurry to the saucepan and cook, stirring constantly, until the sauce has thickened, about 1-2 minutes.
  20. Remove the saucepan from the heat and let the strawberry topping cool completely.
  21. Carefully remove the cheesecake from the springform pan. Run a thin knife around the edge of the cheesecake to loosen it if necessary.
  22. Spoon the cooled strawberry topping over the cheesecake, spreading it evenly. You can also arrange some fresh strawberry slices around the edge.
  23. Slice the cheesecake and serve immediately. Garnish with whipped cream or chocolate shavings, if desired.

Notes

For best results, use room temperature cream cheese to avoid a lumpy batter. The water bath method helps prevent cracks. Avoid overbaking the cheesecake and cool it gradually in the oven. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Experiment with different crusts, chocolates, or berries for variations. A tablespoon or two of your favorite liqueur can add an extra layer of flavor.