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Stracciatella cheesecake

Indulge in Creamy Stracciatella Cheesecake Bliss

Experience the rich, creamy delight of Stracciatella cheesecake, featuring luscious chocolate swirls and endless customization options.
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Prep Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 400 g cream cheese let it sit at room temperature
  • 200 g Greek yogurt can swap with sour cream
  • 100 g sugar use a sugar substitute for a lower-sugar option
  • 150 g dark chocolate chopped into chunks
  • 1 packet gelatin (agar-agar or pectin) follow package instructions
For the Crust
  • 250 g cookie crust made from crushed cookies
  • 100 g butter melted, can use coconut oil as a dairy-free alternative
For the Topping (optional)
  • 150 g fresh berries raspberries or strawberries suggested
  • 2 tbsp cocoa powder for dusting

Equipment

  • Food Processor
  • electric mixer
  • 9-inch springform pan
  • mixing bowl
  • spatula

Method
 

Preparation Steps
  1. Crush the cookies into fine crumbs and mix with melted butter. Press into the bottom of a 9-inch springform pan and chill for at least 30 minutes.
  2. In a mixing bowl, combine cream cheese and Greek yogurt. Blend on medium speed until smooth, then gradually add sugar until fluffy.
  3. Chop dark chocolate into small chunks and fold into the cheese mixture.
  4. Dissolve the gelatin according to package instructions and fold into the filling.
  5. Whip fresh cream until stiff peaks form and gently fold into the cheese mixture.
  6. Pour the filling over the crust. Smooth the top and chill for at least 4 hours, preferably overnight.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 28gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 180mgPotassium: 180mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 60mgIron: 1mg

Notes

Ensure ingredients are at room temperature for best results. Store in the fridge for 3-5 days. Freezing is not recommended.

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