Ingredients
Equipment
Method
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- Combine crushed chocolate graham crackers and melted butter, then press into the bottom of the prepared pan.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream, heavy cream, and vanilla extract until glossy.
- Sift in cocoa powder and mix well, then add red food coloring.
- Pour half of the batter over the crust and spread gently.
- Mix chopped strawberries with cornstarch and strawberry jam, then spoon over the first layer of batter.
- Pour the remaining cheesecake batter over the strawberry mixture.
- Use a knife or skewer to swirl the strawberry mixture through the batter gently.
- Bake for 50 to 60 minutes until edges are set and center jiggles slightly.
- Let cool in the oven for one hour, then refrigerate for at least 4 hours or overnight.
- Garnish with fresh strawberries before serving.
Nutrition
Calories: 320kcalCarbohydrates: 30gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 2mgCalcium: 80mgIron: 1mg
Notes
Always use room temperature cream cheese and eggs for a smooth batter.
If you wish to skip food coloring, beet powder can be a good natural alternative.
Make this cheesecake a day in advance for the best flavor and texture.
Store leftovers in the refrigerator for up to 5 days or freeze individual slices for up to 2 months.
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