Chocolate Swirl Cheesecake
This decadent dessert features a creamy cheesecake base swirled with luscious dark chocolate. The combination of smooth, tangy cheesecake and rich, dark chocolate creates a dessert that’s both indulgent and irresistible. Perfect for any occasion where you want to wow your guests or treat yourself!
Ingredients
For the Crust:
- 1 1/2 cups (150 g) chocolate cookie crumbs (Oreos or chocolate graham crackers work well)
- 1/4 cup (60 g) unsalted butter, melted
- 2 tbsp sugar
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup (200 g) granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup (240 ml) sour cream
- 1/4 cup (60 ml) heavy cream
- 1/4 cup (60 g) unsweetened cocoa powder (for the chocolate swirl)
- 1/2 cup (120 g) semisweet or dark chocolate, melted
Instructions
1. Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan, creating an even layer.
- Bake the crust for 10 minutes, then remove from the oven and set aside to cool while you prepare the cheesecake filling.
2. Prepare the Cheesecake Filling:
- Beat the cream cheese: In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add sugar and vanilla extract, and mix until smooth.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Incorporate sour cream and heavy cream: Add the sour cream and heavy cream to the mixture and beat until well combined. This will make the filling rich and creamy.
- Divide the mixture into two portions:
- For the chocolate swirl, stir the cocoa powder into one portion of the batter.
- In the other portion, fold in the melted dark chocolate.
3. Assemble the Cheesecake:
- Pour the plain cheesecake batter into the prepared crust, smoothing it out with a spatula.
- Spoon the chocolate cheesecake batter in dollops on top of the plain cheesecake batter, creating a marble effect.
- Using a knife or skewer, gently swirl the two batters together to create a marbled effect, being careful not to mix them completely.
4. Bake the Cheesecake:
- Place the pan in the oven and bake for 55–65 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for about 1 hour. This helps prevent cracking.
- After an hour, remove the cheesecake from the oven and let it cool to room temperature on a wire rack.
5. Chill the Cheesecake:
- Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the cheesecake to set and makes slicing easier.
6. Serve:
- When ready to serve, remove the cheesecake from the springform pan.
- Optionally, top with whipped cream, chocolate shavings, or a drizzle of melted chocolate for extra indulgence.
Tips for Success:
- Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature before mixing. This ensures a smoother batter and prevents lumps.
- Avoid Overmixing: When incorporating the eggs and other ingredients, mix just until combined to avoid incorporating too much air, which can cause cracks.
- Chocolate: Use high-quality dark chocolate for the best flavor. You can also add a touch of espresso powder to the chocolate for a deeper flavor.