Description
This decadent cheesecake features a rich chocolate layer and a sweet strawberry swirl, creating a delightful balance of flavors. With a buttery graham cracker crust, smooth cream cheese filling, and the perfect marble effect, it’s a dessert that will impress your guests and satisfy your sweet cravings.
Ingredients
Scale
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips, melted
- 1/2 cup strawberry preserves
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C).
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- Make the cream cheese filling: In a large bowl, beat the softened cream cheese and 1 cup sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Layer the filling: Pour half of the cream cheese mixture over the crust. Mix the melted chocolate into the remaining cream cheese mixture, then pour it over the first layer of filling.
- Swirl in the strawberry preserves: Drop spoonfuls of strawberry preserves onto the chocolate layer. Using a knife, gently swirl the preserves into the chocolate to create a marbled effect.
- Bake the cheesecake: Bake the cheesecake for 55 minutes. Once done, turn off the oven and leave the cheesecake in the oven with the door closed for an additional hour to cool slowly.
- Chill and serve: After the hour, remove the cheesecake from the oven and let it cool completely in the refrigerator before removing it from the springform pan.
Notes
- For best results, allow the cheesecake to chill overnight for a firmer texture.
- You can garnish the cheesecake with fresh strawberries or extra chocolate shavings for an added touch of elegance.
- This cheesecake can be made in advance and stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes