For the crust:
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200g (about 7 oz) chocolate digestive or Oreo cookies, crushed
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5 tbsp melted unsalted butter
For the cheesecake filling:
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500g (1 lb) cream cheese, softened
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1 cup granulated sugar
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3 large eggs
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200g dark chocolate, melted and slightly cooled
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1 tsp vanilla extract
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½ cup sour cream
For the berry swirl:
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1 cup mixed berries (fresh or frozen)
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2 tbsp sugar
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1 tsp lemon juice
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1 tsp cornstarch dissolved in 1 tbsp water
Preparation:
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Prepare the crust:
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Preheat oven to 160°C (320°F).
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Mix crushed cookies and melted butter until well combined.
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Press mixture into the base of a springform pan lined with parchment paper. Chill while preparing the filling.
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Make the berry swirl:
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In a small saucepan, cook berries with sugar and lemon juice over medium heat.
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Once softened, add cornstarch slurry and stir until thickened.
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Puree and strain the sauce for a smooth swirl.
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Make the filling:
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Beat cream cheese and sugar until smooth and fluffy.
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Add eggs one at a time, then vanilla and sour cream.
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Fold in melted chocolate until fully incorporated.
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Assemble the cheesecake:
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Pour filling over the crust.
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Drop spoonfuls of berry puree on top and use a skewer to swirl.
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Bake for 45–55 minutes or until the edges are set but the center jiggles slightly.
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Chill:
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Cool to room temperature, then refrigerate for at least 4 hours or overnight.
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Serving and Storage Tips:
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Serve chilled, optionally garnished with fresh berries or a chocolate drizzle.
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Store covered in the fridge for up to 5 days.
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Freeze individual slices by wrapping them tightly and placing in an airtight container for up to 2 months.
Variants:
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White Chocolate Version: Swap dark chocolate for white for a sweeter profile.
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Vegan Twist: Use dairy-free cream cheese, coconut cream, and a flax egg substitute.
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Nut Crust: Replace cookie base with a mixture of ground almonds and dates for a gluten-free option.
FAQ:
Q: Can I use store-bought berry jam instead of making the swirl?
A: Yes, just thin it slightly with water or lemon juice for easier swirling.
Q: My cheesecake cracked—what went wrong?
A: Overbaking or rapid cooling can cause cracks. Bake gently and let it cool slowly with the oven door ajar.
Q: Can I use a water bath?
A: Absolutely! A water bath ensures even baking and a smoother top, though it’s optional.
Q: Can I use milk chocolate instead of dark?
A: Yes, but reduce the sugar slightly as milk chocolate is sweeter.
Q: Is it okay to skip the berry swirl?
A: Of course—though it adds color and tartness, the chocolate cheesecake stands deliciously on its own.
