Choco Strawberry Swirl (Printable Version)
Layers of rich chocolate and strawberries with smooth filling on a crisp, buttery base—perfect for any crowd.
# What You'll Need:
→ Crust
01 -
1/2 cup unsalted butter, melted
02 -
1 1/2 cups graham cracker crumbs
→ Filling
03 -
3 large eggs, at room temperature
04 -
1 cup fresh strawberries, pureed
05 -
16 ounces cream cheese, softened
06 -
1 cup granulated sugar
07 -
1/2 cup unsweetened cocoa powder
# Step-by-Step Guide:
01 -
Bake for 50-60 minutes so it sets but still jiggles a bit in the middle. Let it hang out inside the turned off oven for another hour. Pull it out and pop it in the fridge until it's fully chilled before digging in.
02 -
Start with half your chocolate filling on the crust, pour over half the strawberry puree, then do it again. Run a knife through everything to make those pretty marble swirls.
03 -
Toss your strawberries in the blender and blend till smooth. If you want it extra silky, strain it through a fine sieve.
04 -
Tip in the unsweetened cocoa powder after sifting it and gently mix into the cheesy base. Careful not to mix it too much.
05 -
Beat that cream cheese until it loses all the lumps and gets fluffy. Keep mixing as you add the sugar, then crack in the eggs one by one, letting each get mixed in well before the next.
06 -
Set your oven to 175°C (350°F) first. Work melted butter into the cracker crumbs until sticky. Spread and press the mix firmly into a springform pan for your bottom layer.
# Additional Notes:
01 -
Get neat slices by rinsing your knife in warm water and wiping it off each time you cut.