Strawberry Swirl Cheesecake (Print Version)
# Ingredients:
→ 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
→ Crust
05 -
1 ½ cups graham cracker crumbs
06 -
⅓ cup granulated sugar
07 -
½ cup unsalted butter, melted
→ Cheesecake Filling
08 -
24 ounces cream cheese, softened
09 -
1 cup granulated sugar
10 -
3 large eggs
11 -
1 teaspoon vanilla extract
12 -
1 cup sour cream
13 -
¼ cup heavy cream
# Instructions:
01 -
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 1-2 minutes, until thickened. Remove from heat and let it cool completely. Strain if a smoother sauce is desired.
02 -
Preheat your oven to 325°F (160°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake for 8-10 minutes, then set aside to cool.
03 -
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 after each addition. Mix in vanilla extract, sour cream, and heavy cream until just combined. Avoid overmixing.
04 -
Pour the cheesecake filling onto the prepared crust, smoothing the top. Drop spoonfuls of the cooled strawberry sauce onto the cheesecake. Use a knife or skewer to swirl the sauce into the filling, creating a marbled effect.
05 -
Place the springform pan into a larger baking dish. Fill the dish with 1-2 inches of hot water to create a water bath. Bake for 55-65 minutes, or until the edges are set and the center jiggles slightly when shaken.
06 -
Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 1 hour. Remove from the water bath and cool completely at room temperature. Refrigerate for at least 6 hours, or overnight, for the best texture.
07 -
Run a knife around the edges of the pan before releasing the springform. Slice and serve with additional strawberry sauce or fresh strawberries for garnish.
# Notes:
01 -
Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature for a smooth filling.
02 -
No Cracks: The water bath and gradual cooling process help prevent cracks in the cheesecake.