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A sliced Chocolate and Strawberry Swirl Cheesecake with a chocolate cookie crust, pink strawberry swirl filling, chocolate drizzle, and fresh strawberries on top, served on a wooden board.

Chocolate and Strawberry Swirl Cheesecake

A baked cheesecake with a deep Oreo cookie crust, smooth vanilla cream cheese filling, a glossy dark chocolate ganache top, and a hand-swirled strawberry coulis pattern finished with fresh whole strawberries. Best made overnight for a clean slice and a perfect swirl surface.
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Prep Time 40 minutes
Cook Time 55 minutes
Chilling Time 6 hours
Total Time 7 hours 35 minutes
Servings: 12 people
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Oreo cookie crumbs (about 22 Oreos, filling included) Processed to fine crumbs in a food processor
  • 5 tablespoon unsalted butter, melted Binds the Oreo crust
  • 500 g full-fat cream cheese, softened Must be at room temperature before beating
  • 0.5 cup granulated sugar
  • 2 large eggs Added one at a time on low speed
  • 0.5 cup sour cream Adds a slight tang and lighter texture
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen strawberries For the strawberry coulis swirl
  • 2 tablespoon granulated sugar For the strawberry coulis
  • 1 tablespoon lemon juice For the strawberry coulis
  • 150 g dark chocolate (60% or higher), finely chopped For the ganache top
  • 0.75 cup heavy cream For the ganache top
  • 3 fresh strawberries with stems and leaves intact Placed on top of the finished cheesecake as shown

Equipment

  • 1 9-inch springform pan For clean unmolding
  • 1 Food processor For fine Oreo crumbs
  • 1 Stand mixer or hand mixer For the cream cheese filling
  • 1 Large mixing bowl
  • 1 Offset spatula For spreading the ganache evenly
  • 1 Small saucepan For the strawberry coulis
  • 1 Fine-mesh sieve For straining the coulis smooth
  • 1 heatproof bowl For making the ganache
  • 1 thin skewer or knife For the strawberry swirl pattern
  • 1 Wire rack For cooling after baking
  • 1 wooden cake board For serving as shown in the image

Method
 

  1. Preheat the oven to 325°F, process the Oreos to fine crumbs, combine with melted butter until every crumb is moistened, press firmly into the base of a 9-inch springform pan, and refrigerate for 15 minutes.
  2. Beat the softened cream cheese and sugar on medium speed for 2 full minutes until completely smooth with no visible granules, then add the eggs one at a time on low speed just until incorporated.
  3. Fold in the sour cream and vanilla extract until smooth and uniform, checking the bottom of the bowl for any un-mixed cream cheese, then pour over the chilled crust and tap the pan three times to release air bubbles.
  4. Bake at 325°F for 50 to 60 minutes until the edges are set and slightly puffed and the center jiggles gently like set gelatin, then turn off the oven and leave the cheesecake inside with the door closed for 1 hour.
  5. Remove from the oven, cool completely on a wire rack, then refrigerate covered for at least 4 hours or overnight until fully set and cold throughout before adding the ganache.
  6. Cook the strawberries, sugar, and lemon juice in a small saucepan for 5 to 6 minutes until broken down, then press through a fine mesh sieve into a bowl and let the smooth coulis cool to room temperature.
  7. Pour the heavy cream over the finely chopped dark chocolate, let sit for 2 minutes, then stir from the center outward until the ganache is completely smooth and glossy.
  8. Pour the warm ganache over the chilled cheesecake and spread to the edges with an offset spatula, then let it set for 10 minutes until firm enough to hold the coulis on the surface.
  9. Spoon the strawberry coulis in a circle near the edge of the ganache and drag a thin skewer through it in long sweeping arcs to create the spiral swirl visible in the image, then place the three fresh strawberries at the top.
  10. Refrigerate for 30 minutes until the swirl is set, then release the springform ring, transfer to a wooden board as shown in the image, and slice with a hot wiped knife for the cleanest cross-section.

Notes

Beat the eggs on low speed only until incorporated to prevent cracking. Leave the cheesecake in the turned-off oven for 1 hour after baking for the smoothest surface. Chill the ganache for 10 minutes before adding the strawberry coulis swirl so it sits on the surface rather than sinking through.