Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and 1/4 cup granulated sugar. Pour in the melted butter and stir until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 8-10 minutes, until lightly golden. Remove from oven and let cool completely on a wire rack. Reduce oven temperature to 325°F (160°C).2 cups graham cracker crumbs, 1/4 cup granulated sugar, 1/2 cup unsalted butter
- While the crust cools, prepare the strawberry swirl. In a small saucepan, combine the strawberries, 1/4 cup granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries have broken down and the sauce has thickened, about 10-15 minutes. For a smoother swirl, you can mash the strawberries with a fork or pulse them briefly in a food processor. Let it cool slightly.2 cups strawberries, 1/4 cup granulated sugar, 1 tablespoon lemon juice
- In a large bowl, beat the softened cream cheese with 1 1/2 cups granulated sugar until smooth and creamy using an electric mixer on medium speed. Scrape down the sides of the bowl as needed.4 (8-ounce) packages cream cheese, 1 1/2 cups granulated sugar
- Add the eggs, one at a time, beating well after each addition until just combined. Do not overmix. Stir in the sour cream and vanilla extract until just blended.4 large eggs, 1 cup sour cream, 1 teaspoon vanilla extract
- Gradually add the all-purpose flour and mix on low speed until just combined. Be careful not to overwork the batter once the flour is added, as this can lead to cracking.1/4 cup all-purpose flour
- Pour about half of the cheesecake batter over the cooled crust. Dollop about half of the cooled strawberry sauce over the batter. Gently swirl the strawberry sauce into the batter using a knife or skewer, creating a marbled effect. Be careful not to go all the way to the bottom of the crust.
- Pour the remaining cheesecake batter over the swirled layer. Dollop the remaining strawberry sauce on top and swirl again, ensuring a beautiful marble pattern.
- Place the springform pan on a baking sheet. To prevent cracking and ensure even baking, you can use a water bath method. Wrap the outside of the springform pan tightly with heavy-duty aluminum foil, ensuring it goes up the sides to prevent water from seeping in. Place the foil-wrapped pan into a larger baking pan. Carefully pour hot water into the larger baking pan until it comes about halfway up the sides of the springform pan. Bake at 325°F (160°C) for 60-75 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven, but leave the cheesecake inside with the oven door slightly ajar for at least one hour. This gradual cooling helps prevent cracking. Remove the cheesecake from the water bath (if used) and let it cool completely on a wire rack.
- Once cooled, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to set fully and for the flavors to meld.
- Before serving, run a thin knife around the edge of the pan to loosen the cheesecake. Carefully remove the sides of the springform pan. Slice the Strawberry Swirl Cheesecake with a sharp knife dipped in hot water and dried between each cut for clean slices.
Notes
Properly storing your Strawberry Swirl Cheesecake is key to enjoying its deliciousness for days to come. It can be stored in the refrigerator for up to 3-4 days, or frozen for up to 1-2 months.
