Description
Indulge in the creamy goodness of this strawberry swirl cheesecake with a buttery graham cracker crust and a luscious strawberry sauce. It’s a perfect balance of sweet and tangy flavors in every bite.
Ingredients
Units
Scale
For the Strawberry Sauce
- 1 1/2 cups fresh or frozen strawberries, hulled
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 24 ounces (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/4 cup heavy cream
Instructions
- Prepare the Strawberry Sauce: Combine strawberries, sugar, and lemon juice in a saucepan. Cook until strawberries break down. Add cornstarch mixture to thicken. Set aside to cool.
- Make the Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a springform pan.
- Prepare the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla, sour cream, and heavy cream. Pour over crust.
- Swirl in the Strawberry Sauce: Drop spoonfuls of strawberry sauce onto the cheesecake. Use a knife to create a swirl pattern.
- Bake: Bake in a water bath until set. Chill before serving.
Notes
- You can use a water bath to prevent the cheesecake from cracking.
- Feel free to customize by adding more or less strawberry sauce for a stronger or milder flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 400 kcal
- Sugar: 20 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 100 mg