Strawberry Swirl Cheesecake

 

 

Strawberry Swirl Cheesecake

Ingredients

For the Crust:

2 cups graham cracker crumbs (or shortbread cookie crumbs)

½ cup melted butter

¼ cup granulated sugar

For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

3 large eggs

1 tsp vanilla extract

½ cup sour cream

1 tbsp lemon juice

For the Strawberry Swirl:

1 ½ cups fresh strawberries, pureed

¼ cup sugar

1 tbsp cornstarch

1 tbsp lemon juice

For the Topping:

1 cup fresh strawberries, sliced

½ cup strawberry glaze or preserves

Whipped cream for garnish

Instructions

Prepare the Crust:

Preheat oven to 325°F (163°C).

Mix graham cracker crumbs, melted butter, and sugar until well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan.

Bake for 8 minutes, then let cool while preparing the filling.

Make the Cheesecake Filling:

In a large bowl, beat cream cheese and sugar until smooth and creamy.

Add eggs one at a time, mixing gently after each addition.

Stir in vanilla, sour cream, and lemon juice.

Pour half of the filling over the cooled crust.

Prepare the Strawberry Swirl:

In a small saucepan, combine pureed strawberries, sugar, cornstarch, and lemon juice.

Cook over medium heat, stirring constantly, until thickened (about 3-5 minutes).

Let cool slightly, then swirl spoonfuls into the cheesecake batter using a knife or skewer.

Pour the remaining cheesecake batter on top and smooth the surface.

Bake the Cheesecake:

Bake at 325°F (163°C) for 50-55 minutes, until the edges are set but the center is slightly jiggly.

Turn off the oven and let the cheesecake cool inside with the oven door slightly open for 1 hour.

Transfer to the refrigerator and chill for at least 4 hours or overnight.

Add the Toppings:

Spread strawberry glaze or preserves over the chilled cheesecake.

Arrange fresh sliced strawberries on top.

Pipe whipped cream around the edges for a final elegant touch.

Serving & Storage

Serve chilled with a cup of coffee or tea.

Store in an airtight container in the refrigerator for up to 5 days.

Nutritional Information

Prep Time: 20 minutes | Baking Time: 55 minutes | Cooling & Chilling Time: 5+ hours | Total Time: 6+ hours

Calories per serving: ~380 | Servings: 10-12 slices