Strawberry Swirl Cheesecake
A creamy, New York-style cheesecake featuring a vibrant, homemade strawberry reduction swirled throughout a buttery graham cracker crust.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 1 1/2 cups Graham cracker crumbs
- 5 tablespoons Unsalted butter, melted
- 32 ounces Cream cheese, softened
- 1 1/4 cups Granulated sugar
- 1 cup Sour cream
- 1 tablespoon Vanilla extract
- 4 pieces Large eggs
- 1 cup Fresh strawberries, pureed
- 1 teaspoon Cornstarch
- 1 teaspoon Lemon juice
Instructions
- 1
Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
- 2
Mix graham cracker crumbs with melted butter and press firmly into the bottom of the pan; bake for 10 minutes then cool.
- 3
In a small saucepan, simmer strawberry puree, lemon juice, and cornstarch until thickened, then strain and let cool.
- 4
Beat the softened cream cheese and sugar until smooth, then mix in sour cream and vanilla extract.
- 5
Add eggs one at a time, mixing on low speed just until combined to avoid incorporating too much air.
- 6
Pour the cheesecake batter over the crust, then drop spoonfuls of the strawberry sauce on top.
- 7
Use a knife or skewer to gently swirl the strawberry sauce into the batter to create a marble effect.
- 8
Bake for 60-70 minutes until the edges are set but the center still jiggles slightly, then cool and refrigerate for at least 6 hours.
Nutrition per Serving
485
Calories
8g
Protein
38g
Carbs
34g
Fat
1g
Fiber
28g
Sugar
310mg
Sodium
Ratings & Reviews
No ratings yet
