Strawberry cheesecake, dark chocolate, and a crumb base are layered or swirled together. It can be eaten plain or with strawberry ganache or preserves on top.
| Prep Time: | 40 mins |
| Cook Time: | 1 hr 5 mins |
| Additional Time: | 4 hrs |
| Total Time: | 5 hrs 45 mins |
| Servings: | 12 |
| Yield: | 1 9-inch springform pan |
Ingredients
- 1 cup chocolate cookie crumbs
- 3 tablespoons butter, melted
- 2 ounces white chocolate, chopped
- 1 (8 ounce) package cream cheese, softened
- ¼ cup white sugar
- 1 egg
- ½ teaspoon vanilla extract
- 1 (8 ounce) package cream cheese, softened
- ¼ cup white sugar
- 1 egg
- ¼ teaspoon vanilla
- 2 ounces bittersweet chocolate, chopped
- 1 (8 ounce) package cream cheese
- ¼ cup white sugar
- 1 egg
- ½ teaspoon strawberry extract
- ⅓ cup strawberries, mashed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the chocolate cookie crumbs and melted butter. Press into the bottom of a 9 inch springform pan. Bake for 8 minutes; cool on wire rack.
- For the vanilla-white chocolate filling: Melt white chocolate in a metal bowl over barely simmering water, or in a glass bowl in the microwave, stirring frequently; set aside. In a medium bowl, beat 8 ounces of cream cheese and 1/4 cup sugar until smooth. Mix in 1 egg and 1/2 teaspoon of vanilla until blended. Mix white chocolate into the batter and set aside.
- For the dark chocolate filling: Melt chocolate in a metal bowl over barely simmering water, or in a glass bowl in the microwave, stirring frequently; set aside. In another bowl, beat 8 ounces of cream cheese and 1/4 cup sugar until smooth. Mix in 1 egg and 1/4 teaspoon of vanilla until blended. Stir in melted chocolate.
- For the strawberry filling: In a third bowl, mix together 8 ounces cream cheese and 1/4 cup sugar until smooth. Blend in 1 egg and 1/2 teaspoon of strawberry extract; stir in mashed strawberries.
- Preheat the oven to 400 degrees F (200 degrees C).
- Pour the white-chocolate vanilla cheesecake batter into the prepared crust. Layer with the dark chocolate and strawberry batters (see Cook’s Notes).
- Bake for 10 minutes in the preheated oven, then reduce the temperature to 300 degrees F (150 degrees C), and continue baking for 50 minutes, or until center is nearly set when jiggled.
- Remove pan from the oven, immediately run a paring knife around the edge to loosen, and let cool completely. Refrigerate until chilled before removing from the pan.
- Fresh or frozen strawberries may be used in this recipe.
- To make a marbled effect instead of layers, dollop tablespoons of each filling onto the crust. Use a paring knife to draw swirling lines through the batter, taking care not to scrape the crust.
- The cheesecake may be served as is, or topped with strawberry preserves or chocolate ganache. You may mix up the order of the layers so that the white layer is on top, or whichever look you prefer.
Nutrition Facts
| Calories | 378 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 117 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 17 g |
| Sodium | 263 mg |
| Sugars | 19 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
I made this along with a plain New York cheesecake for a friend’s promotion celebration at work. Everyone loved the New York, and this one went over well, too, but I thought the chocolate crust with the dark chocolate layer sort of overpowered the strawberry and white chocolate. Next time I make it (which will be soon, trust me!) I’ll try either a shortbread or a graham cracker crust.
Great recipe! Such a great combination of chocolate, white chocolate and strawberry. This was also a good order to layer them in. Used 8 inch pan as recommended which made the layers look good. Friends and family approved.
I recieved rave reviews when I served this cheesecake. I gave it four star because it didn’t look very appealing.
I made this cheesecake and took second place in a baking contest. I divided the filling into three separate bowls with about 1 2/3 cups in each one. Each bowl was a different flavor. After the cheesecake had cooled and was ready to serve, I melted 3 squares of semisweet chocolate with 2 Tablespoons of butter and 1 teaspoon of shortening, Cool for 2 minutes and pour over the cake letting it drip a little over the sides. Melt 1/2 ounce of white chocolate with 1 tsp shortening and drizzle over the glaze. That seemed to change the cheesecake from looking a little drab to one for a special occasion.
Not quite sure what i did wrong but i wasn’t overly impressed with this cheesecake just didn’t come out as nice as i would have hoped.
Not my favorite cheesecake, but it was very good. With so many great cheesecake recipes, they cannot all be a favorite, right?
The steps were quite simple, it just took extra time to clean out my mixer bowl with each flavor. Not bad, but probably wouldn’t make it again. It did come out rather flat, so others may want to try it in an 8″ springform instead of a 9″, rather than doubling the recipe.
Delicious and not as hard to make as it looks. The layers are very thin, though. The next time I’m going to try doubling them…
This recipe was fairly easy to prepare. I will suggest that if you want to have consistent levels of the three layers, you should put the strawberry on top because it is a little thinner than the others. This cheesecake was delicious(nothing like regular cake as far as I am concerned).
This is a very rich cheesecake and it takes a lot of work. It turned out lovely. I topped it with melted dark chocolate. Next time, I may try to double the white chocolate layer and serve with fresh chocolate dipped strawberries.
It was too hard to make and it turned out like a cake instead of a cheesecake.
this took a little extra time,but well worth it. This will become a special occation treat.