Ingredients
- Graham crackers: 1 1/2 cups (crushed)
- Unsalted butter: 6 tablespoons (melted)
- Cream cheese: 32 ounces (softened)
- Granulated sugar: 1 1/2 cups
- Eggs: 4 large
- Vanilla extract: 2 teaspoons
- Fresh strawberries: 1 pound (hulled and pureed)
- Semisweet chocolate: 4 ounces (melted)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Combine crushed graham crackers and melted butter in a bowl. Press mixture into the bottom of a 9-inch springform pan to create the crust. Bake for 8-10 minutes.
- Step 2: In a large bowl, beat softened cream cheese and granulated sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Step 3: Divide the cheesecake batter in half. To one half, add the strawberry puree and mix until well combined. To the other half, add the melted chocolate and mix well.
- Step 4: Drop spoonfuls of each batter (strawberry and chocolate) alternately over the graham cracker crust. Swirl the batters together using a knife or skewer to create a marbled effect.
- Step 5: Bake in the preheated oven for 55-65 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Step 6: Remove from oven and let cool completely at room temperature. Then, refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- For cleanest slices, chill the cheesecake thoroughly, and use a warm, dry knife for each cut.
- Leftover cheesecake can be stored in an airtight container in the refrigerator for up to 5 days; it's best enjoyed cold.
- Garnish each slice with fresh strawberries and a dusting of cocoa powder for an elegant presentation.
- To prevent cracking, avoid overbaking; a slight jiggle in the center indicates it's ready for its oven-cooling rest.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American