Description
A vibrant Strawberry Swirl Cheesecake with a buttery graham cracker crust and a creamy filling, perfect for any gathering.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup sugar
- 4 packages (32 oz) cream cheese, softened
- 1 1/4 cups sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 cup fresh strawberries, hulled and diced
- 2 tablespoons sugar
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs, melted butter, and sugar for the crust. Press the mixture into the bottom of the prepared pan.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add sugar and vanilla extract, continuing to beat until well combined.
- Add eggs one at a time, beating well after each addition.
- Finally, fold in the sour cream until the mixture is smooth.
- Pour the cheesecake filling over the crust in the springform pan.
- In a blender or food processor, puree the strawberries, sugar, and lemon juice until smooth.
- Drop spoonfuls of the strawberry puree onto the cheesecake batter. Use a knife to create swirls by gently running it through the batter.
- Bake in the preheated oven for about 55-60 minutes or until the center is set.
- Allow the cheesecake to cool in the pan before transferring it to the refrigerator to chill for at least 4 hours or overnight.
Notes
For the best flavor and texture, chill the cheesecake overnight before serving. Serve with fresh strawberries on top for added appeal.
