Strawberry Swirl Cheesecake
A delightful dessert that combines rich creaminess with fresh strawberry flavor, perfect for special occasions.
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling
- 3 packages cream cheese, softened (8 oz each)
- 1 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 0.5 cups sour cream
- 0.25 cups heavy cream
For the Strawberry Swirl
- 1 cups fresh or frozen strawberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with water (1 tbsp water)
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a springform pan.
- Bake for 10 minutes and let it cool.
- In a saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook until strawberries break down, then add cornstarch mixture. Cook until thickened, then strain to remove seeds if desired. Set aside to cool.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition. Mix in vanilla extract, sour cream, and heavy cream until fully incorporated.
Baking
- Pour cheesecake batter over the cooled crust.
- Spoon strawberry mixture on top in small dollops and swirl gently with a knife or toothpick.
- Place cheesecake in a water bath and bake for 60-70 minutes, until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
Chilling and Serving
- Refrigerate for at least 4 hours or overnight.
- Remove cheesecake from the pan and slice into pieces. Garnish with fresh strawberries before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3-5 days. For longer storage, you can freeze individual slices wrapped tightly for up to a month.