Description
A creamy delight featuring a strawberry sauce swirl, rich cheesecake filling, and a buttery crumb crust.
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
- ⅓ 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
- Make the Strawberry Sauce: In a small saucepan, combine strawberries, sugar, and lemon juice. Cook until soft, about 5-7 minutes. Mash to puree. Stir in cornstarch slurry and cook until thickened. Cool and strain if desired.
- Prepare the Crust: Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan. Bake for 8-10 minutes, then cool.
- Craft the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Fold in vanilla, sour cream, and heavy cream. Pour onto crust.
- Create the Swirl: Drop cooled strawberry sauce onto cheesecake and swirl with a knife or skewer.
- Bake: Place springform pan in a water bath. Bake for 55-65 minutes until edges are set. Cool in the oven for 1 hour.
- Chill and Serve: Cool completely, then refrigerate for at least 6 hours. Release from pan, slice, and serve with extra strawberry sauce or fresh strawberries.
Notes
Make-ahead: prepare a day in advance. For a lighter option, substitute Greek yogurt for sour cream.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 17g
- Sodium: 200mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg