Description
A creamy cheesecake with a vibrant strawberry swirl, perfect for any celebration.
Ingredients
Scale
- For the Strawberry Sauce:
- 1 ½ cups fresh or frozen strawberries, hulled
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- For the Crust:
- 1 ½ cups graham cracker crumbs
- â…“ cup granulated sugar
- ½ cup unsalted butter, melted
- For the Cheesecake Filling:
- 24 ounces (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- ¼ cup heavy cream
Instructions
- In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook until the strawberries soften, about 5-7 minutes.
- Use a potato masher or fork to break the strawberries into a puree.
- Stir in the cornstarch slurry and cook for 1-2 minutes, until thickened.
- Remove from heat and let it cool completely. Strain if a smoother sauce is desired.
- Preheat your oven to 325°F (160°C).
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
- Bake for 8-10 minutes, then set aside to cool.
- In a large bowl, beat the cream cheese and sugar together with an electric mixer until smooth and fluffy, about 2-3 minutes.
- Add eggs one at a time, mixing after each addition.
- Mix in vanilla extract, sour cream, and heavy cream until just combined. Avoid overmixing.
- Pour the cheesecake filling onto the prepared crust, smoothing the top.
- Drop spoonfuls of the cooled strawberry sauce onto the cheesecake. Use a knife or skewer to swirl the sauce into the filling, creating a marbled effect.
- Place the springform pan into a larger baking dish. Fill the dish with 1-2 inches of hot water to create a water bath.
- Bake for 55-65 minutes, or until the edges are set and the center jiggles slightly when shaken.
- Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 1 hour.
- Remove from the water bath and cool completely at room temperature.
- Refrigerate for at least 6 hours, or overnight, for the best texture.
- Run a knife around the edges of the pan before releasing the springform.
- Slice and serve with additional strawberry sauce or fresh strawberries for garnish.
Notes
Use fresh strawberries for the best flavor and ensure all dairy ingredients are at room temperature for a smooth batter.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg