Strawberry Swirl Cheesecake
A creamy, tangy cheesecake dotted with fresh strawberry ribbons, balanced perfectly for a show-stopping dessert.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Or digestive biscuits for a different flavor.
- 0.5 cups unsalted butter, melted Bind the crumbs and control salt levels.
For the cheesecake filling
- 2 cups cream cheese, softened Use full-fat blocks, not spreadable tub.
- 1 cups granulated sugar Adjust based on sweetness preference.
- 1 teaspoon vanilla extract Provides flavor depth.
- 3 large eggs Add one at a time to prevent curdling.
- 1 cups sour cream Can substitute with Greek yogurt.
- 1 cups fresh strawberries, pureed Simmering or macerating not necessary.
- 0.25 cups powdered sugar Optional for sweetening the puree.
Instructions
Preparation
- Preheat the oven to 325°F (160°C) and prep your springform pan by lining it with parchment and wrapping the outside in foil.
- In a mixing bowl, combine graham cracker crumbs and melted butter until evenly moistened.
- Press the mixture firmly into the bottom of the springform pan.
Cheesecake Filling
- In another bowl, beat cream cheese and granulated sugar until smooth.
- Add vanilla extract, then incorporate eggs one at a time.
- Mix in sour cream until fully combined.
- Divide the mixture in half, stir strawberry puree into one half.
Assembly
- Pour the plain batter into the crust, add dollops of strawberry mixture, and swirl with a knife.
Baking
- Bake for 50-60 minutes until the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool with the door ajar for 15 minutes.
Chilling
- Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Notes
Use room temperature ingredients for best results. Avoid overmixing to prevent cracks.