Description
Indulge in this luscious Strawberry Swirl Cheesecake featuring a buttery graham cracker crust, creamy cheesecake filling, and a vibrant homemade strawberry swirl. Perfectly baked to achieve a smooth and velvety texture, this classic American dessert offers a delightful balance of sweet and tangy flavors, ideal for any special occasion or a decadent treat.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the strawberry swirl:
- 1 cup fresh strawberries, chopped
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter, mixing until the texture resembles wet sand. Press this mixture firmly into the bottom and about 1 inch up the sides of the pan. Bake for 10 minutes then remove and set aside to cool.
- Make the strawberry swirl: In a small saucepan over medium heat, combine the chopped strawberries, sugar, and lemon juice. Cook the mixture for 8 to 10 minutes, stirring occasionally, until the strawberries break down. Blend the mixture until smooth, then strain through a fine mesh sieve to remove seeds. Allow the sauce to cool completely before use.
- Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar and continue mixing. Incorporate sour cream, then add eggs one at a time, mixing on low speed to avoid excess air. Stir in vanilla extract and all-purpose flour just until combined to maintain a smooth batter.
- Assemble and swirl: Pour the cheesecake filling into the cooled crust and smooth the surface. Drop spoonfuls of the prepared strawberry sauce over the batter. Using a knife or skewer, gently swirl the strawberry sauce into the filling to create a marbled effect.
- Bake the cheesecake: Bake in the preheated oven for 55 to 65 minutes, or until the center is just set but still slightly jiggly. Once done, turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
- Cool and chill: Remove the cheesecake from the oven and cool completely at room temperature. After cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight to set fully before serving.
Notes
- Ensure all ingredients are at room temperature for a smooth and lump-free batter.
- The strawberry sauce can be prepared up to 3 days in advance and kept refrigerated.
- For clean and neat slices, dip your knife in hot water and wipe it clean between each cut.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 26g
- Sodium: 290mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
