Ingredients
- Cream Cheese (full fat), softened: 24 ounces (three 8 oz blocks)
- Granulated Sugar: 1 1/4 cups
- Large Eggs: 4 large
- Alcohol-Free Vanilla Extract: 1 teaspoon
- Graham Cracker Crumbs: 1 1/2 cups
- Unsalted Butter, melted: 6 tablespoons
- Semisweet Chocolate, melted and cooled: 4 ounces
- Fresh Strawberries, pureed: 1 cup
Instructions
- Step 1: Preheat the oven to 325°F (160°C). Combine graham cracker crumbs and melted butter, then press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove and set aside.
- Step 2: Prepare the base batter by beating the cream cheese and sugar together until completely smooth. Blend in the alcohol-free vanilla extract, then mix in the eggs one at a time, scraping down the sides of the bowl between each addition until just combined.
- Step 3: Divide the plain cheesecake batter evenly into three separate bowls. Whisk the melted chocolate into the batter in the first bowl, and whisk the strawberry puree into the batter in the second bowl. Leave the third bowl plain.
- Step 4: Pour the plain batter layer over the pre-baked crust. Carefully dollop spoonfuls of the chocolate batter and the strawberry batter alternately over the plain layer. Use a thin knife or skewer to gently swirl the layers together to create a marbled effect, ensuring you do not drag through the crust.
- Step 5: Place the springform pan inside a large roasting pan and fill the outer pan halfway with hot water (a water bath). Bake for 60-75 minutes, or until the edges are set and the center still has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool inside the oven for 1 hour before removing, cooling completely, and chilling in the refrigerator for at least 6 hours before serving.
Notes
- For optimal texture and flavor protection, store any leftovers tightly covered in the refrigerator for up to 4 days, or freeze individual slices wrapped in plastic and foil for longer preservation.
- Since this is a chilled dessert, avoid reheating; instead, remove the cheesecake from the refrigerator 20-30 minutes before serving to allow the rich flavors and creamy texture to soften slightly.
- Complete your dessert presentation by serving each slice alongside a few fresh, halved strawberries and a light dusting of powdered sugar to highlight the fruit and chocolate swirl.
- When creating the marble effect, remember that less swirling is more; only pass the knife gently through the batter 4-6 times to ensure the distinct strawberry and chocolate layers remain visible.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American