Strawberry Swirl Cheesecake

This Strawberry Swirl Cheesecake sounds like a dreamy dessert! It combines a creamy cheesecake base with a sweet and tangy strawberry swirl for a beautiful and delicious treat. Here’s how to make it:

Strawberry Swirl Cheesecake Recipe

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs (about 10-12 graham crackers)
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter (melted)

For the Cheesecake Filling:

• 24 oz (3 packages) cream cheese (softened)
• 1 cup granulated sugar
• 1 cup sour cream
• 3 large eggs
• 1 teaspoon vanilla extract

For the Strawberry Swirl:

• 1 cup fresh strawberries (hulled and chopped)
• 2 tablespoons granulated sugar
• 1 teaspoon lemon juice

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent leaks.
2. Make the Crust:
   • In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
   • Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then set aside to cool.
3. Prepare the Strawberry Swirl:
   • In a small saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the strawberries break down and the mixture thickens. Let it cool slightly, then blend until smooth.
4. Make the Cheesecake Filling:
   • In a large mixing bowl, beat the cream cheese until smooth and creamy.
   • Add the sugar and mix until well combined.
   • Beat in the sour cream, eggs, and vanilla extract until the filling is smooth and no lumps remain.
5. Assemble the Cheesecake:
   • Pour the cheesecake filling over the cooled crust.
   • Drop spoonfuls of the strawberry mixture onto the cheesecake filling. Use a knife or toothpick to swirl the strawberry mixture into the cheesecake.
6. Bake:
   • Place the springform pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan (this creates a water bath to prevent cracking).
   • Bake for 55-60 minutes, or until the edges are set but the center still has a slight jiggle.
7. Cool and Chill:
   • Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour.
   • Remove from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours or overnight to set.
8. Serve:
   • Run a knife around the edge of the cheesecake to loosen it from the pan. Remove the springform ring and slice. Serve chilled, garnished with fresh strawberries if desired.

Tips:

• Crust Variations: Use crushed cookies (like Oreos or digestive biscuits) instead of graham crackers for a different flavor.
• Strawberry Sauce: If you prefer a smoother swirl, strain the strawberry mixture after blending to remove seeds.
• Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
• Make Ahead: This cheesecake can be made a day in advance, making it perfect for parties or special occasions.

This Strawberry Swirl Cheesecake is a show-stopping dessert that’s as beautiful as it is delicious. Let me know if you try it or need more dessert ideas! 😊🍓🍰