Description

This Strawberry Swirl Cheesecake is a creamy, indulgent dessert that combines the rich, smooth texture of classic cheesecake with a vibrant swirl of sweet strawberries. It’s an elegant treat that’s perfect for any special occasion or just when you need something extra delicious to enjoy. Plus, it’s surprisingly easy to make, with a beautiful result that will impress your guests!

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Ingredients

Scale

For the Crust:

1 1/2 cups graham cracker crumbs (or digestive biscuit crumbs)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon (optional)
1/2 cup unsalted butter, melted

For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
1/4 cup heavy cream

For the Strawberry Swirl:

1 cup fresh or frozen strawberries, pureed
2 tablespoons granulated sugar
1 tablespoon lemon juice

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Instructions

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C).
In a medium bowl, mix the graham cracker crumbs, sugar, and cinnamon (if using).
Add the melted butter and stir until the crumbs are evenly coated.
Press the crumb mixture into the bottom of a 9-inch springform pan, creating an even layer.
Bake the crust in the preheated oven for 10 minutes. After baking, remove from the oven and let it cool while you prepare the filling.

Step 2: Make the Strawberry Swirl

In a small saucepan, combine the pureed strawberries, sugar, and lemon juice.
Cook over medium heat for about 5 minutes, stirring occasionally, until the mixture thickens slightly.
Remove from heat and let it cool to room temperature.

Step 3: Prepare the Cheesecake Filling

In a large bowl, beat the softened cream cheese and sugar together using an electric mixer until smooth and creamy (about 2-3 minutes).
Add the vanilla extract and mix well.
Add the eggs one at a time, beating well after each addition.
Add the sour cream and heavy cream, and mix until the filling is smooth and fully combined.

Step 4: Assemble the Cheesecake

Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
Drop spoonfuls of the strawberry puree onto the cheesecake filling in a random pattern.
Use a knife or skewer to swirl the strawberry puree into the cheesecake, creating a marbled effect.
Be careful not to over-mix; you want the strawberry swirl to be visible.

Step 5: Bake the Cheesecake

Bake the cheesecake in the preheated oven for 55-65 minutes, or until the center is set but slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
After that, remove from the oven and cool completely on a wire rack.

Step 6: Chill and Serve

Once the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate for at least 4 hours, or overnight.
Before serving, remove the cheesecake from the springform pan and transfer it to a serving platter.
Garnish with fresh strawberries if desired and slice into pieces to serve.

Notes

Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature before starting. This ensures a smooth and creamy filling.
Avoid Over-Baking: Keep an eye on the cheesecake as it bakes. Over-baking can lead to cracks in the surface, so it’s okay if the center is slightly jiggly when you remove it from the oven.
Smooth Strawberry Swirl: If you prefer a smoother strawberry swirl, you can strain the puree to remove any seeds before adding it to the filling.
Add a Crunch: For a fun twist, add a layer of crushed cookies (like Oreos) to the bottom of the crust for added texture.

Prep Time: 20 minutes
Cook Time: 1 hour
Cuisine: American (Dessert)