Description
Indulge in this creamy Strawberry Swirl Cheesecake, featuring a rich vanilla filling and a delightful homemade strawberry sauce swirled throughout. Perfect for any occasion, this dessert combines a buttery graham cracker crust with a luscious cheesecake center, topped off with a beautiful strawberry swirl.
Ingredients
Units
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1 1/2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
For the strawberry sauce:
- 2 1/2 cups fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
For the cheesecake filling:
- 24 ounces cream cheese, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup full-fat sour cream
- 1/2 cup heavy cream
Instructions
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Prepare the crust:
- Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of the prepared pan to form an even layer. Place the crust in the freezer while preparing the filling.
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Make the strawberry sauce:
- In a saucepan over medium heat, combine sliced strawberries and sugar. Cook for 10-13 minutes, stirring occasionally, until the strawberries break down and the mixture thickens.
- Remove from heat and blend until smooth using an immersion blender or regular blender. Set aside to cool.
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Prepare the cheesecake filling:
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add sugar and mix until well combined.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract, sour cream, and heavy cream until the batter is smooth and well combined.
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Assemble the cheesecake:
- Pour half of the cheesecake batter over the prepared crust.
- Drizzle half of the cooled strawberry sauce over the batter. Use a knife or skewer to gently swirl the sauce into the batter.
- Pour the remaining cheesecake batter on top and repeat the swirling process with the remaining strawberry sauce.
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Bake the cheesecake:
- Place the springform pan on a baking sheet and bake for 1 hour and 35 minutes, or until the center is set and the top is lightly golden.
- Once done, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
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Chill the cheesecake:
- After cooling, remove the cheesecake from the oven and refrigerate for at least 8 hours or overnight to allow it to set completely.
Notes
- Ensure all ingredients are at room temperature before starting to achieve a smooth, creamy filling.
- For a firmer crust, bake it at 325°F (163°C) for 10 minutes before adding the filling.
- To prevent cracks, avoid overmixing the batter and allow the cheesecake to cool gradually.