Ingredients for 4 Inch Strawberry Chocolate Cheesecake
- Not included in this recipe. Recipe uses 1 1/2 cups graham cracker crumbs for the crust.
- 1/4 cup (1/2 stick) unsalted butter, melted
- 8 ounces cream cheese, softened
- 3 teaspoons granulated sugar (2 1/2 tsp for base, 1/2 tsp for chocolate swirl)
- 1 tablespoon cornstarch
- 2 large egg substitute
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons strawberry schnapps
- 1/2 cup sliced fresh strawberries
- 4 ounces whipped topping
- fresh strawberries for garnish (quantity not specified in recipe)
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons chocolate syrup (or chocolate ganache)
- a few chocolate-covered strawberries
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How to Make 4 Inch Strawberry Chocolate Cheesecake
- **Crust:** In a medium bowl, combine 1 ½ cups of graham cracker crumbs and ¼ cup (½ stick) melted unsalted butter. Mix until crumbs are moistened. Press firmly into the bottom of a 4-inch springform pan.
- **Filling (Cream Cheese Base):** In a large bowl, beat together 8 ounces of cream cheese (softened), 2 ½ teaspoons granulated sugar, and 1 tablespoon cornstarch until smooth and creamy.
- **Add Wet Ingredients:** Beat in 2 large eggs, one at a time, ensuring the mixture is well combined after each addition. Stir in 1 teaspoon vanilla extract.
- **Chocolate Swirl:** Remove ⅓ of the cream cheese mixture and set aside. To the reserved mixture, stir in 2 tablespoons unsweetened cocoa powder and ½ teaspoon granulated sugar until well combined.
- **Strawberry Swirl:** In a separate bowl, gently fold 2 tablespoons of strawberry schnapps into the remaining cream cheese mixture. Add ½ cup sliced fresh strawberries and gently fold to incorporate.
- **Layer the Cheesecake:** Pour half of the strawberry mixture into the prepared crust. Top with half of the chocolate mixture. Repeat with the remaining strawberry and chocolate mixtures.
- **Marbling:** Using a knife, gently swirl the mixtures together to create a marbled effect. Do not overmix.
- **Bake:** Bake in a preheated oven at 325°F (163°C) for 10 minutes. Reduce the oven temperature to 225°F (107°C) and bake for an additional 40-50 minutes, or until the center is just set and no longer jiggly. The center may still look slightly wet.
- **Rest in Oven:** Turn off the oven and let the cheesecake rest in the oven with the door slightly ajar for 20 minutes.
- **Chill:** Remove the cheesecake from the oven and run a knife around the edges of the pan to loosen. Let cool completely on a wire rack. Refrigerate uncovered overnight to allow the cheesecake to fully set.
- **Topping:** Before serving, top with your favorite whipped topping (approximately 4 ounces) and a few chocolate-covered strawberries.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
59g
Fat
50g
Carbs
6g
