Chocolate Strawberry Cheesecake combines two beloved flavors—rich chocolate and fresh, fruity strawberries—into one luxurious dessert. This cheesecake features a smooth and creamy texture, with distinct layers of chocolate and strawberry cheesecake set atop a chocolate cookie crust. The result is an indulgent dessert that’s perfect for any occasion, from birthdays to holidays or just because you’re craving something sweet and special.
INGREDIENTS
- Chocolate cookie crumbs: 2 cups, for the crust
- Melted butter: 1/4 cup, to bind the crust
- Cream cheese, softened: 24 oz, for the cheesecake layers
- Granulated sugar: 1 cup, to sweeten the cheesecake
- Vanilla extract: 1 teaspoon, for flavor
- Large eggs: 4, to bind the cheesecake mixture
- Sour cream: 1 cup, for a smooth texture
- Strawberry puree: 1/2 cup, for the strawberry layer
- Melted semi-sweet chocolate: 1/2 cup, for the chocolate layer
- Fresh strawberries (for garnish): to decorate the cheesecake
INSTRUCTIONS
- Step 1:
- Preheat the oven to 325°F (163°C).
- Step 2:
- In a medium bowl, combine the chocolate cookie crumbs and melted butter. Press this mixture firmly into the base of a 9-inch springform pan to create the crust, then set aside.
- Step 3:
- In a large bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the sour cream until fully combined.
- Step 4:
- Divide the cheesecake mixture into two equal portions. Mix the strawberry puree into one half and stir the melted semi-sweet chocolate into the other.
- Step 5:
- Pour the chocolate cheesecake batter over the crust and smooth the surface. Carefully layer the strawberry cheesecake batter on top, ensuring the two layers remain distinct.
- Step 6:
- Bake the cheesecake for 55-60 minutes, until the center is set but still slightly jiggly. Allow the cheesecake to cool to room temperature before transferring it to the refrigerator for at least 4 hours or overnight.
- Step 7:
- Before serving, garnish the cheesecake with fresh strawberries and, if desired, drizzle with melted chocolate.
Serving and Storage Tips
- This cheesecake is best served chilled. Store leftovers in the refrigerator, covered, for up to 3-4 days.
- For an extra decorative touch, drizzle melted chocolate over the cheesecake just before serving.
Helpful Notes
- If fresh strawberries aren’t available, you can substitute frozen strawberries for the puree—just thaw them and blend until smooth.
- To ensure clean slices, use a sharp knife dipped in hot water between each cut.
Tips from Well-Known Chefs
- Chef Nigella Lawson recommends adding a touch of lemon zest to the strawberry layer for a bit of brightness in the flavor.
- Chef Ina Garten suggests chilling the cheesecake overnight to allow the flavors to fully develop and the texture to set perfectly.