Description
Enjoy a luscious Strawberry Swirl Cheesecake with a buttery graham cracker crust and a creamy filling, beautifully swirled with fresh strawberry sauce. This delightful dessert is perfect for any celebration and is sure to impress your guests!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- ¼ cup all-purpose flour
- 2 cups fresh strawberries, hulled and sliced
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine graham cracker crumbs and granulated sugar. Stir until well mixed.
- Pour in melted butter and vanilla extract. Mix until the crumbs are evenly coated and resemble wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for about 10 minutes, or until lightly golden. Remove from oven and let cool.
- In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Gradually add granulated sugar and beat until well combined. Scrape down the sides of the bowl as needed.
- Add vanilla extract and mix until incorporated.
- Add eggs one at a time, mixing on low speed after each addition until just combined.
- Add sour cream and flour, beating on low speed until smooth. Scrape down the sides of the bowl to ensure no lumps remain.
- In a medium saucepan over medium heat, combine sliced strawberries, granulated sugar, and lemon juice. Stir gently.
- Cook for about 5-7 minutes until strawberries start to break down.
- In a small bowl, mix cornstarch with water until smooth. Add to the saucepan and stir well.
- Cook for another 2-3 minutes, stirring constantly, until thickened. Remove from heat and let cool slightly.
- Pour cheesecake filling over the cooled crust in the springform pan, spreading it evenly.
- Drop spoonfuls of the strawberry mixture over the cheesecake filling and create swirls using a knife or skewer.
- Place the springform pan in a larger baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the springform pan.
- Bake for 60-70 minutes, until the edges are set and the center has a slight jiggle.
- Once baked, turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
- Remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight before serving.
Notes
- For best results, use room temperature cream cheese to avoid lumps.
- You can adjust the amount of strawberry swirl based on your preference for flavor intensity.
- This cheesecake can be made a day in advance for easier serving.
- Prep Time: 30 minutes
- Cook Time: 70 minutes