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