Decadent Chocolate Strawberry Swirl Cheesecake Recipe Foolproof Bake

Instructions:

1. Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan by wrapping the outside tightly and securely with heavy-duty foil.
2. Combine crushed biscuits, melted butter, 2 tbsp sugar, and cocoa powder. Press mixture firmly and evenly into the bottom of the prepared pan.
3. Bake the chocolate crust for 8–10 minutes. Remove and cool completely on a wire rack.
4. To make the swirl: Simmer strawberries, ¼ cup sugar, and lemon juice until soft and jammy (about 10 minutes). Cool slightly, then purée until smooth. Strain through a sieve if a seedless texture is desired. Cool to room temperature.
5. Beat softened cream cheese and 1 ¼ cups sugar until completely smooth, scraping down the bowl frequently to ensure no lumps remain.
6. Beat in sour cream and vanilla. Then, beat in the eggs and extra yolk one at a time, mixing only until just combined after each addition.
7. Gently fold in the slightly cooled, melted dark chocolate until streaks disappear (do not fully incorporate).
8. Pour two-thirds of the white filling mixture over the cooled crust. Dollop spoonfuls of the remaining white mixture and the cooled strawberry purée over the top.
9. Use a butter knife or skewer to gently swirl the colours together, creating a marbled effect. Avoid over-swirling.
10. Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour boiling water into the roasting pan to reach about halfway up the sides of the springform (create a water bath).
11. Bake for 60–70 minutes. The edges should be set, but the very centre should still have a slight wobble.
12. Turn off the oven, crack the door open slightly (use a wooden spoon handle), and let the cheesecake cool slowly inside the oven for 1 hour.
13. Remove from the water bath, let cool completely on the counter, then chill in the refrigerator for a minimum of 6 hours, preferably overnight, before serving.