Classic Strawberry Swirl Cheesecake (Print Version)
# Ingredients:
→ 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
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 soft, 5-7 minutes. Mash strawberries, add cornstarch slurry and 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 smooth and fluffy, 2-3 minutes. Add eggs one at a time. Mix in vanilla extract, sour cream, and heavy cream until just combined.
04 -
Pour filling onto crust. Drop spoonfuls of cooled strawberry sauce and swirl with a knife to create marbled effect.
05 -
Place springform pan in larger dish with 1-2 inches hot water. Bake 55-65 minutes until edges are set and center slightly jiggles.
06 -
Cool in oven with door cracked for 1 hour. Remove from water bath and cool completely. Refrigerate at least 6 hours or overnight.
# Notes:
01 -
Use room temperature ingredients for smooth filling
02 -
Water bath prevents cracks
03 -
Can strain strawberry sauce for smoother texture