Description
A velvety vanilla cheesecake baked over a dark chocolate cookie crust, swirled with ribbons of strawberry preserves, and finished with rich chocolate ganache and fresh berries. Classic, decadent, and soulful.
Ingredients
Scale
- Crust
- 2 cups Oreo cookie crumbs (about 24 cookies, cream removed)
- 5 tbsp melted butter
- Cheesecake Filling
- 24 oz (680g) cream cheese, room temp
- 1 cup granulated sugar
- 3 large eggs, room temp
- 1 cup sour cream
- 1 tbsp lemon juice (balances sweetness, optional but recommended)
- 2 tsp vanilla extract
- Strawberry Swirl
- ¾ cup strawberry preserves or thick strawberry compote (If too loose, simmer 2 minutes to thicken)
- Chocolate Swirl
- ½ cup semi-sweet chocolate chips
- 2 tbsp heavy cream (for melting)
- Topping
- ¾ cup semi-sweet chocolate chips (for ganache)
- ½ cup heavy cream
- Fresh strawberries
- Chocolate chunks or chocolate shavings
Instructions
- Preheat oven to 325°F (160°C).
- Mix crumbs + melted butter until texture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Bake 8 minutes, then cool slightly.
- Beat cream cheese until smooth (about 1 min). Add sugar and mix until creamy. Add eggs one at a time, mixing on low to avoid air bubbles. Blend in sour cream + vanilla + lemon juice until silky.
- Pour filling over crust. Warm strawberry preserves slightly so it spoons easily. Melt ½ cup chocolate chips + 2 tbsp cream (smooth ganache texture). Drop spoonfuls of strawberry + chocolate over the surface. Use a skewer/knife to swirl in gentle figure-8 motions. Do not overswirl — you want defined ribbons.
- Wrap the outside of the springform pan in foil. Place into a water bath (pan set inside a larger dish with hot water halfway up). Bake 55–70 minutes, until the center jiggles slightly like set pudding. Turn off oven, crack door slightly, cool inside for 1 hour. Chill in fridge 4+ hours or overnight for best texture.
- Heat ¾ cup chocolate chips + ½ cup cream until smooth. Pour over chilled cheesecake, letting some drip down edges. Top with fresh strawberries, chocolate chunks/shavings, and mint leaves (optional but beautiful).
Notes
- For best results, chill the cheesecake overnight.
- Ensure all ingredients are at room temperature before mixing.
- Do not overmix the filling to avoid cracks.
- Use a water bath to prevent the cheesecake from cracking during baking.
- Prep Time: 20 minutes
- Cook Time: 55–70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg