Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, at room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup cocoa powder
- 1 cup fresh strawberries, pureed
Instructions
- Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs with melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of a springform pan. Bake for 10–12 minutes until lightly browned. Allow it to cool.
- Blend the cream cheese and sugar until smooth and creamy. Incorporate eggs one at a time, mixing well after each addition. Gradually add in heavy cream and cocoa powder, blending until uniform.
- Puree fresh strawberries until smooth. Optional: add a bit of sugar or lemon juice to enhance the flavor.
- Pour half of the cheesecake filling onto the cooled crust. Gently dollop some strawberry puree on top and swirl with a knife. Repeat with the remaining cheesecake filling and strawberry puree, creating a marbled effect.
- Bake for 45–55 minutes or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for an hour.
- Let it cool to room temperature before refrigerating for at least 4 hours or preferably overnight.
- Serve with whipped cream and fresh strawberries.
Notes
For a richer texture, consider baking the cheesecake in a water bath.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian