Description
A creamy and delicious strawberry swirl cheesecake with a graham cracker crust, topped with swirls of homemade strawberry sauce.
Ingredients
- For the Strawberry Sauce:
- 1 ½ cups fresh or frozen strawberries, hulled
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
- For the Cheesecake Filling:
- 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
- Make the Strawberry Sauce:
- In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook until strawberries soften, about 5–7 minutes.
- Mash strawberries into a puree with a potato masher or fork.
- Stir in cornstarch slurry and cook for 1–2 minutes until thickened. Remove from heat and cool completely. Strain if a smoother sauce is desired.
- Prepare the Crust:
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs, sugar, and melted butter until combined.
- Press mixture firmly into bottom of a 9-inch springform pan.
- Bake 8–10 minutes, then cool.
- Make the Cheesecake Filling:
- Beat cream cheese and sugar 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, sour cream, and heavy cream until just combined—avoid overmixing.
- Assemble the Cheesecake:
- Pour filling onto crust and smooth the top.
- Drop spoonfuls of cooled strawberry sauce over the filling. Use a knife or skewer to swirl the sauce, creating a marble effect.
- Bake the Cheesecake:
- Place springform pan in a larger baking dish. Fill dish with 1–2 inches of hot water to create a water bath.
- Bake 55–65 minutes until edges are set and center jiggles slightly.
- Cool and Chill:
- Turn off oven and crack door open. Let cheesecake cool in the oven for 1 hour.
- Remove from water bath and cool to room temperature.
- Refrigerate at least 6 hours or overnight.
- Serve:
- Run a knife around pan edges before releasing the springform.
- Slice and serve with extra strawberry sauce or fresh strawberries.
Notes
- Ensure all ingredients, especially cream cheese, are at room temperature for a smooth filling.
- A water bath helps prevent cracks in the cheesecake.
- Cool the cheesecake gradually to avoid sudden temperature changes that may cause cracks.
- You can store leftovers in the refrigerator for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 125mg