Description
A delightful cheesecake featuring a creamy filling and a sweet, tangy strawberry swirl, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups fresh or frozen strawberries, hulled
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
- 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
- In a small saucepan, combine strawberries, ¼ cup granulated sugar, and lemon juice over medium heat. Cook for 5-7 minutes until strawberries soften.
- Use a masher to puree strawberries, then stir in the cornstarch slurry and cook for another 1-2 minutes until thickened. Cool completely.
- Preheat oven to 325°F (160°C). Combine graham cracker crumbs, ⅓ cup sugar, and melted butter. Press into a 9-inch springform pan.
- Bake crust for 8-10 minutes and let it cool.
- In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, mixing well after each.
- Mix in vanilla, sour cream, and heavy cream until just combined. Pour filling over crust.
- Drop spoonfuls of strawberry sauce over filling and swirl with a knife.
- Bake in water bath for 55-65 minutes, then cool in the oven for 1 hour.
- Cool at room temperature, then refrigerate for at least 6 hours.
- Loosen cheesecake from pan, slice, and serve with additional strawberry sauce or fresh strawberries.
Notes
Use room temperature cream cheese for a smoother filling. Avoid overmixing to prevent cracks.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 29g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 78mg
Keywords: cheesecake, strawberry, dessert, baking