Description
A creamy and decadent strawberry swirl cheesecake that combines rich cream cheese with vibrant strawberry puree for a delightful dessert experience.
Ingredients
Scale
- 1 ½ cups fresh or frozen strawberries, hulled
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 1 ½ cups graham cracker crumbs
- â…“ cup granulated sugar
- ½ cup unsalted butter, melted
- 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 softened, about 5-7 minutes. Mash into a puree and stir in cornstarch slurry, cooking for 1-2 minutes until thickened. Remove from heat and let cool.
- Preheat oven to 325°F (160°C).
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press into a 9-inch springform pan and bake for 8-10 minutes.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each.
- Mix in vanilla extract, sour cream, and heavy cream. Pour filling onto crust, creating swirls with the strawberry sauce.
- Bake in a water bath for 55-65 minutes. Cool in the oven for 1 hour, then refrigerate for at least 6 hours before serving.
Notes
For a smoother cheesecake, ensure that the cream cheese is at room temperature before mixing to avoid lumps.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg