Description
A creamy, velvety cheesecake swirled with a bright, tangy strawberry sauce, perfect for any gathering.
Ingredients
Scale
- For the Strawberry Sauce:
- 1 ½ cups fresh or frozen strawberries, hulled
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- For the Crust:
- 1 ½ cups graham cracker crumbs
- â…“ cup granulated sugar
- ½ 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
- ¼ cup heavy cream
Instructions
- Prepare the Strawberry Sauce: In a small saucepan over medium heat, combine the strawberries, sugar, and lemon juice. Cook until the strawberries soften, about 5-7 minutes. Use a potato masher or fork to break the strawberries into a puree. Stir in the cornstarch slurry and cook for 1-2 minutes, until thickened. Remove from heat and let it cool completely. Strain if a smoother sauce is desired.
- Preheat the Oven: Preheat your oven to 325°F (160°C).
- Prepare the Graham Cracker Crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake for 8-10 minutes, then set aside to cool.
- Create the Cheesecake Filling: In a large bowl, beat the cream cheese and sugar together with an electric mixer until smooth and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing after each addition. Mix in the vanilla extract, sour cream, and heavy cream until just combined. Avoid overmixing.
- Assemble the Cheesecake: Pour the cheesecake filling onto the prepared crust, smoothing the top. Drop spoonfuls of the cooled strawberry sauce onto the cheesecake. Use a knife or skewer to swirl the sauce into the filling, creating a marbled effect.
- Create a Water Bath: Place the springform pan into a larger baking dish. Fill the dish with 1-2 inches of hot water to create a water bath (this prevents cracking).
- Bake and Cool the Cheesecake: Bake for 55-65 minutes, or until the edges are set and the center jiggles slightly when shaken. Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 1 hour.
- Finish Cooling and Chill: Remove from the water bath and cool completely at room temperature. Refrigerate for at least 6 hours, or overnight, for the best texture.
- Serve the Cheesecake: Run a knife around the edges of the pan before releasing the springform. Slice and serve with additional strawberry sauce or fresh strawberries for garnish.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 20g
- Sodium: 270mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg