Strawberry Swirl Cheesecake
This bright and creamy dessert balances a buttery graham crust with a tangy filling and fresh strawberry sauce, making it a visually stunning treat that is easier to prepare than it looks.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Filling
- 4 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup sour cream
Strawberry Sauce
- 1 cup fresh strawberries, pureed
- 1/4 cup sugar (for strawberry sauce)
Instructions
Preparation
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan or line the bottom with parchment.
- In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture firmly into the bottom of the springform pan.
- In a large mixing bowl, beat the cream cheese until smooth. Add 1 cup sugar and 1 tsp vanilla, mixing until combined.
- Add eggs one at a time, mixing well after each addition. Fold in the sour cream until smooth.
Baking
- Pour half of the cheesecake batter over the crust. Mix pureed strawberries with 1/4 cup sugar to make the strawberry sauce, then drop spoonfuls onto the batter and swirl with a knife. Pour remaining batter over and repeat swirling with the remaining strawberry sauce.
- Bake for about 60 minutes, or until the center is set but still slightly jiggles.
- Turn off the oven and let the cheesecake cool inside with the door ajar for about 1 hour. Chill in the refrigerator for at least 4 hours, preferably overnight.
Serving
- Serve chilled, garnished with additional strawberry sauce if desired.
Notes
For best results, bring cream cheese and eggs to room temperature before beginning. Avoid overmixing once eggs are added to prevent cracking.