Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 32 ounces cream cheese, softened
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 1 cup sour cream, room temperature
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- For the Chocolate Swirl:
- 4 ounces high-quality dark chocolate (60-70% cacao), melted and slightly cooled
- For the Strawberry Swirl:
- ½ cup strawberry puree (from fresh or frozen strawberries, blended and strained)
- 2 tablespoons granulated sugar
- 1 teaspoon fresh lemon juice
- 1 tablespoon cornstarch
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan. Wrap the outside of the pan securely with a double layer of heavy-duty aluminum foil to prevent water from entering during the water bath.
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from oven and let cool slightly.
- Prepare the strawberry swirl: In a small saucepan, combine strawberry puree, 2 tablespoons sugar, lemon juice, and cornstarch. Whisk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens, about 3-5 minutes. Remove from heat and let cool completely.
- Prepare the cheesecake filling: In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Gradually add 1 ½ cups sugar, beating until just combined. Do not overmix.
- Beat in the eggs one at a time, mixing on low speed until just incorporated after each addition. Scrape down the sides of the bowl as needed. Stir in the sour cream, vanilla extract, and salt until just combined. The batter should be smooth but not airy.
- Pour about two-thirds of the cheesecake batter over the cooled crust in the springform pan. Drizzle the melted dark chocolate in several lines over the batter. Spoon the cooled strawberry puree in between the chocolate lines.
- Pour the remaining one-third of the plain cheesecake batter over the top. Using a skewer or a knife, gently swirl the chocolate and strawberry through the layers to create a marbled effect. Be careful not to scrape the crust.
- Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.
- Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
- Turn off the oven and leave the cheesecake inside with the oven door ajar for 1 hour. This helps prevent cracks. Remove the cheesecake from the water bath and the roasting pan, then carefully remove the aluminum foil.
- Let the cheesecake cool completely on a wire rack. Once cool, cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving. Run a thin knife around the edge of the pan before releasing the springform sides.
Notes
For best results, ensure all dairy ingredients (cream cheese, eggs, sour cream) are at room temperature. This helps create a smooth, lump-free batter. Do not overmix the batter once eggs are added, as this can incorporate too much air and cause cracks. A water bath is crucial for even baking and a creamy texture; it also helps prevent cracking. Always chill the cheesecake thoroughly before slicing for clean, perfect pieces.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking (Water Bath)
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 520
- Sugar: 45g
- Sodium: 280mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 160mg