Strawberry Swirl Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
5 tablespoons melted butter
02 -
1½ tablespoons white sugar
03 -
1½ cups ground graham crackers
→ Strawberry Sauce
04 -
½ cup white sugar
05 -
2½ cups fresh strawberry slices
→ Cheesecake
06 -
1 cup sour cream (use full-fat)
07 -
4 large eggs
08 -
½ cup heavy whipping cream
09 -
24 ounces softened cream cheese
10 -
2 teaspoons pure vanilla extract
11 -
1¼ cups white sugar
# Instructions:
01 -
Set your oven to 325°F. Take a 9-inch springform pan, lightly grease its edges, and stick a strip of parchment (3 inches wide) to its sides by pressing gently.
02 -
Mix the graham crumbs, melted butter, and sugar in a medium bowl until it all sticks together well. Press this mixture tight and flat into the prepared pan’s bottom. Chill it in the fridge or freezer so it sets while you prepare the filling and sauce.
03 -
Toss the strawberry slices and sugar into a saucepan over medium heat. While it cooks (10 to 13 minutes), use a spoon to break them apart faster. Once soft, blend the mixture smooth in a food processor. Set aside.
04 -
Beat the softened cream cheese in a big bowl using a hand mixer until fluffy. Mix in the sugar and vanilla until smooth and creamy. Add the eggs, one at a time, making sure they just mix before adding another. Stir in the sour cream and heavy cream until the batter's all combined, but don’t over-mix!
05 -
Wrap two thick layers of foil tightly around the springform pan to keep water out. Or, put the pan inside a bigger pan, then set both into another pan holding about an inch of hot water—this keeps the cheesecake from getting soggy.
06 -
Pour the cheesecake batter over the crust. Use a sandwich bag filled with strawberry sauce, snip a corner, and pipe the sauce over the batter in a swirl. Drag a skewer gently through it for pretty patterns—don’t go too deep, or you’ll lose the design.
07 -
Bake for 85 minutes, or until the middle shakes a little like jello but doesn’t slosh like liquid. Times may vary, so use the jiggle test and pop it back in if it’s not ready.
08 -
When done, turn the oven off but leave the cheesecake inside with the oven door slightly open as it cools completely. Once it’s at room temp, move it to the fridge and chill overnight for best results.
# Notes:
01 -
This eye-catching swirl dessert pairs creamy vanilla with fresh fruity ribbons on top.
02 -
Give yourself time—this needs to chill for 8 hours minimum to set perfectly.