Description
This Strawberry Swirl Cheesecake is a creamy, rich dessert featuring a buttery graham cracker crust, smooth cream cheese filling, and a beautiful strawberry puree swirl. Perfect for serving chilled at gatherings or as a decadent treat any time.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter, melted
Filling
- 1 1/4 cups cream cheese, softened
- 1/2 cup granulated sugar
- 2 eggs
- 1/2 cup sour cream
Strawberry Swirl
- 1/2 cup strawberry puree
Instructions
- Preheat and prepare the crust: Preheat the oven to 325°F (165°C) and grease a springform pan. Mix graham cracker crumbs and melted butter until well combined. Press the mixture evenly into the bottom of the pan to form a firm crust.
- Make the filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition to incorporate fully. Stir in the sour cream until just combined.
- Assemble the cheesecake: Pour the cream cheese mixture over the prepared crust in the springform pan. Spoon the strawberry puree over the top of the filling. Using a knife, gently swirl the puree into the cheesecake mixture to create a marbled effect without overmixing.
- Bake and cool: Place the pan in the preheated oven and bake for 50 to 60 minutes, or until the edges are set and the top is lightly golden. The center should slightly jiggle when shaken gently. Remove from the oven and allow the cheesecake to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours to set fully.
- Serve chilled: After chilling, carefully remove the cheesecake from the pan. Slice into 8 servings, serve chilled, and enjoy the creamy texture combined with the fresh strawberry swirl.
Notes
- Ensure cream cheese is softened to room temperature for a smooth filling without lumps.
- Do not overmix the strawberry puree into the filling to maintain distinct swirls.
- Chilling the cheesecake for at least 4 hours improves texture and flavor.
- Use a water bath during baking to prevent cracking if desired, though not required.
- Store leftover cheesecake covered in the refrigerator for up to 4 days.
