Ingredients
Equipment
Method
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan and bake 10 minutes. Cool while preparing filling.
- Beat cream cheese in a large bowl until smooth. Add sugar and vanilla, mixing well.
- Add eggs one at a time, fully incorporating each before adding the next. Blend in sour cream until smooth.
- Separate ¼ of the batter for chocolate swirl and ¼ for strawberry swirl. Fold melted chocolate into one portion and strawberry puree with sugar into the other.
- Spoon plain cheesecake into the pan first, then alternate spoonfuls of chocolate and strawberry batter on top.
- Use a skewer or knife to gently swirl the chocolate and strawberry into the plain batter to create a marbled effect.
- Bake for 50–60 minutes, until the center is set but slightly jiggly. Cool at room temperature 1 hour, then refrigerate at least 4 hours.
- Carefully remove springform pan. Slice and serve, optionally garnished with fresh strawberries, chocolate shavings, or whipped cream.
Notes
Room temperature ingredients help prevent lumps. Avoid overmixing and overbaking to prevent cracks. Can be stored in refrigerator up to 3–4 days.