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:
1 Prepare the Crust
Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 8 minutes, then remove from the oven and let it cool while you prepare the cheesecake filling.
2 Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing gently after each addition to avoid over-beating. Stir in the vanilla extract, sour cream, and lemon juice. Once the mixture is smooth and well combined, pour half of the filling over the cooled graham cracker crust.
3 Prepare the Strawberry Swirl
In a small saucepan, combine the pureed fresh strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens (this should take about 3-5 minutes). Let the strawberry mixture cool slightly, then use a knife or skewer to swirl spoonfuls of the strawberry sauce into the cheesecake batter. Pour the remaining cheesecake filling on top and smooth out the surface.
4 Bake the Cheesecake
Bake the cheesecake at 325°F (163°C) for 50-55 minutes, or until the edges are set, but the center is still slightly jiggly. Turn off the oven and let the cheesecake cool inside with the oven door slightly open for about 1 hour. Afterward, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight to allow it to fully set.
5 Add the Toppings
Once the cheesecake is chilled, spread a layer of strawberry glaze or preserves over the surface. Arrange fresh sliced strawberries on top to add a vibrant, fresh touch. For a final elegant detail, pipe whipped cream around the edges for a beautiful finish.
Serving & Storage:
• Serving: Slice your cheesecake and serve chilled with a cup of coffee or tea for a delightful treat.
• Storage: Store the leftover cheesecake 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
FAQs
-
Can I use frozen strawberries for strawberry swirl cheesecake?
Yes, you can use frozen strawberries, but fresh strawberries give a better flavor and texture. -
Can I make the cheesecake ahead of time?
Absolutely! In fact, cheesecake tastes better when chilled for several hours or overnight. -
Is it possible to make a gluten-free crust for strawberry swirl cheesecake?
Yes, you can substitute the graham crackers with gluten-free alternatives, such as almond flour or gluten-free cookies. -
What’s the best way to store leftover cheesecake?
Store your cheesecake in an airtight container in the refrigerator for up to 5 days. -
Can I add other fruits to the swirl besides strawberries?
Yes! You can try raspberries, blueberries, or blackberries for a different fruity twist to your cheesecake.
