Description
A luscious baked cheesecake swirled with fresh strawberry purée—perfectly creamy, fruity, and ideal for summer occasions.
Ingredients
Scale
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons melted unsalted butter
- 3 (8 oz) blocks full-fat cream cheese, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup sour cream
- 3 large eggs
- 1 cup fresh or frozen strawberries
- 2 tablespoons sugar (for swirl)
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch (optional)
Instructions
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined.
- Press mixture into a 9-inch springform pan and bake for 8–10 minutes. Let cool.
- Beat cream cheese until smooth (2–3 minutes).
- Add sugar and beat until combined. Mix in vanilla and sour cream.
- Add eggs one at a time, mixing on low speed until just incorporated.
- In a saucepan, cook strawberries, sugar, and lemon juice over medium heat until soft (about 10 minutes). Optionally, add cornstarch to thicken.
- Blend and strain the strawberry sauce for a smooth purée. Let it cool.
- Pour cheesecake filling over the crust. Drop spoonfuls of strawberry purée on top and swirl gently with a knife.
- Place the pan in a water bath and bake for 50–60 minutes until set but slightly jiggly in the center.
- Turn off oven, crack door, and let cheesecake cool inside for 1 hour. Then refrigerate at least 4 hours or overnight before serving.
Notes
Use a water bath and avoid overmixing to prevent cracks. For a deeper swirl effect, let the purée cool fully before adding. Cheesecake keeps well refrigerated for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cheesecake, strawberry swirl, baked dessert, summer, cream cheese, berry swirl