Servings: 8 people
Calories: 250kcal
Cost: $15
Equipment
- Mixing bowls
- Electric mixer or whisk
- Knife or toothpick for swirling
- Springform pan
- Oven and refrigerator
Ingredients
- 2 cups cream cheese, softened
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/3 cup melted dark chocolate
- 1/3 cup strawberry purée
- 1 whole chocolate cookie crust
Instructions
- Preheat your oven to 325°F (160°C).
- In a large bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Split the batter into two bowls. Stir the melted dark chocolate into one half and the strawberry purée into the other.
- Pour both batters into the prepared chocolate cookie crust, alternating spoonfuls to create a checkerboard effect.
- Gently swirl the batters together using a knife or toothpick.
- Bake the cheesecake for 40 minutes until the edges are set and the center has a slight jiggle.
- Let the cheesecake cool completely on a wire rack, then refrigerate for at least 4 hours (or overnight) to firm up.
Notes
To prevent cracks, place a shallow pan of water on the lower rack of your oven while baking to help keep the cheesecake moist. If you want to lighten things up, try low-sugar substitutes, vegan cream cheese, or create a no-bake version with gelatin. This cheesecake can be stored in the fridge for up to 5 days or frozen for up to 2 months. Always store in an airtight container to maintain freshness.
Nutrition
Calories: 250kcal | Carbohydrates: 30g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 60mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 80IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 1mg
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