Description
A rich and creamy cheesecake with a delightful strawberry swirl, perfect for summer gatherings or special occasions.
Ingredients
Scale
- 1 ½ cups fresh or frozen strawberries, hulled
- ¼ cup granulated sugar (for sauce)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with water
- 1 ½ cups graham cracker crumbs
- â…“ cup granulated sugar (for crust)
- ½ cup unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar (for filling)
- 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 an additional 1-2 minutes, until the mixture thickens. Remove from heat and let it cool completely. Strain if desired for a smoother sauce.
- Preheat your oven to 325°F (160°C).
- Mix graham cracker crumbs, sugar, and melted butter in a medium bowl until combined. Press the mixture into the bottom of a 9-inch springform pan to create an even layer.
- Bake the crust 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 well 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 and smooth the top.
- Drop spoonfuls of the cooled strawberry sauce onto the filling. Use a knife or skewer to swirl the sauce for a marbled effect.
- Place the springform pan into a larger baking dish and fill it with 1-2 inches of hot water to create a water bath (this helps prevent cracking).
- Bake for 55-65 minutes, or until the edges are set and the center jiggles slightly.
- Turn off the oven, crack the door, and allow the cheesecake to cool in the oven for 1 hour.
- Remove from the water bath and let it cool completely at room temperature.
- Refrigerate for at least 6 hours, or ideally overnight, before serving.
- Before serving, run a knife around the edges of the pan and release the springform. Slice and serve with additional strawberry sauce or fresh strawberries.
Notes
Using room temperature ingredients helps achieve a smoother filling. Letting the cheesecake cool gradually in the oven prevents cracks.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg