Choco Strawberry Swirl (Print Version)
Creamy chocolate whirl mingles with sweet strawberry flavor—bright, eye-catching, and perfect for sharing.
# Ingredients:
→ Crust
01 -
50 grams regular sugar
02 -
115 grams melted unsalted butter
03 -
240 grams crushed graham crackers
→ Cheesecake Filling
04 -
240 grams sour cream
05 -
4 big eggs
06 -
1 teaspoon vanilla flavor
07 -
200 grams white sugar
08 -
900 grams soft cream cheese
→ Strawberry Swirl
09 -
50 grams white sugar
10 -
240 grams strawberries, blended up
→ Chocolate Batter
11 -
25 grams cocoa powder, no sugar
# Steps:
01 -
Smear some butter or hit your 23-cm springform pan with cooking spray. Set your oven to 163°C and let it preheat.
02 -
In a medium bowl, stir sugar, melted butter, and graham cracker crumbs together. Once it looks like wet sand, push it down into the pan’s bottom. Pop it in the oven for about 10 minutes and let it cool after.
03 -
Grab your big bowl, toss in the cream cheese, and mix it with an electric mixer till it’s really smooth. Slowly mix in sugar and a splash of vanilla too.
04 -
Next, add one egg, then another, beating just a bit each time on low. Scoop in the sour cream and mix until it’s super creamy.
05 -
Pour half your mixture into a second bowl. Sprinkle cocoa powder into one bowl and fold it in, no lumps. Take the other bowl and blend in sugar and the strawberry puree.
06 -
Pour half the chocolate mix over the crust. Drop spoons of half the strawberry batter on top. Use a skewer or knife to swirl ’em. Go again with what’s left, layering and swirling.
07 -
Slide it in the oven and bake for about 55 to 60 minutes. The middle should wobble just a bit.
08 -
Turn your oven off and crack the door so it cools inside for an hour.
09 -
Take it out, let it hit room temp, cover it, and stash in the fridge for at least 4 hours. Overnight is even better before you slice it up.
# Notes:
01 -
Want it extra rich? Pour chocolate ganache on top before you slice and serve.
02 -
Swap strawberries with blueberries or raspberries to mix things up.