Strawberry Swirl Cheesecake (Printer-Friendly Version)
# What You'll Need:
→ For the Strawberry Sauce
01 -
1 ½ cups fresh or frozen strawberries, hulled
02 -
¼ cup granulated sugar
03 -
1 tablespoon lemon juice
04 -
1 tablespoon cornstarch mixed with 1 tablespoon water
→ For the Crust
05 -
1 ½ cups graham cracker crumbs
06 -
⅓ cup granulated sugar
07 -
½ cup unsalted butter, melted
→ For the Cheesecake Filling
08 -
24 ounces (3 blocks) cream cheese, softened
09 -
1 cup granulated sugar
10 -
3 large eggs
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1 teaspoon vanilla extract
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1 cup sour cream
13 -
¼ cup heavy cream
# Let's Cook!:
01 -
Combine strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook 5-7 minutes until soft. Mash into puree. Add cornstarch slurry, cook 1-2 minutes until thickened. Cool completely.
02 -
Preheat oven to 325°F. Mix graham cracker crumbs, sugar, and melted butter. Press into 9-inch springform pan. Bake 8-10 minutes, then cool.
03 -
Beat cream cheese and sugar until fluffy (2-3 minutes). Add eggs one at a time. Mix in vanilla, sour cream, and heavy cream until just combined.
04 -
Pour filling over crust. Drop spoonfuls of cooled strawberry sauce on top. Swirl with knife or skewer for marbled effect.
05 -
Place pan in water bath. Bake 55-65 minutes until edges set but center slightly jiggles. Cool in cracked oven 1 hour, then at room temperature.
06 -
Refrigerate at least 6 hours or overnight. Run knife around edges before releasing springform. Serve with extra sauce or fresh strawberries.
# Cook's Notes:
01 -
Use room temperature ingredients for smooth filling
02 -
Water bath prevents cracks in cheesecake
03 -
Can be made ahead and refrigerated up to 3 days