Chocolate Swirl Cheesecake Recipe
Ingredients
For the crust:
200 g graham crackers or digestive biscuits, crushed
80 g melted butter
2 tbsp sugar (optional)
For the cheesecake filling:
500 g cream cheese (softened)
1 cup (240 ml) heavy cream
1 cup (200 g) sugar
3 large eggs
1 tsp vanilla extract
2 tbsp cornstarch (optional, for firmness)
For the chocolate swirl:
150 g melted chocolate (dark or milk)
For topping:
Melted chocolate for drizzling
Fresh mint leaves (optional)
Instructions
1. Prepare the crust
1. Mix the crushed biscuits with melted butter and sugar.
2. Press firmly into the bottom of a springform pan.
3. Refrigerate while you prepare the filling.
2. Make the cheesecake filling
1. Beat the cream cheese and sugar until smooth.
2. Add eggs one at a time, mixing gently.
3. Add heavy cream, vanilla, and cornstarch. Mix until creamy.
3. Create the chocolate swirl
1. Pour the cheesecake batter over the crust.
2. Drizzle melted chocolate on top.
3. Use a toothpick or knife to gently swirl the chocolate into the batter.
4. Bake
1. Preheat oven to 160°C (320°F).
2. Place the cheesecake in the oven and bake for 55–65 minutes, until the edges are set and the center is slightly jiggly.
3. Turn off the oven, open the door slightly, and let the cheesecake cool inside for 1 hour.
4. Refrigerate for at least 4 hours or overnight.
5. Serve
Drizzle with extra melted chocolate.
Decorate with fresh mint.
Slice and enjoy!
