Description
A creamy, dreamy cheesecake swirled with luscious strawberry sauce, perfect for gatherings or indulging your sweet tooth.
Ingredients
Scale
- 1 ½ cups fresh or frozen strawberries, hulled
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- ¼ cup heavy cream
Instructions
- Start by making the strawberry sauce. In a small saucepan over medium heat, combine the strawberries, sugar, and lemon juice. Cook them until the strawberries soften, which should take 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 an additional 1-2 minutes until thickened. Once done, remove from heat and let it cool completely.
- Preheat your oven to 325°F (160°C).
- Mix the graham cracker crumbs, sugar, and melted butter until everything is 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 it aside to cool.
- Beat the softened cream cheese and sugar together using an electric mixer until it’s smooth and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract, sour cream, and heavy cream until it’s just combined.
- Pour the cheesecake filling onto the prepared crust, smoothing the top with a spatula.
- Drop spoonfuls of the cooled strawberry sauce onto the cheesecake filling. Use a knife or skewer to swirl the sauce into the filling.
- Gently place the springform pan into a larger baking dish. Fill the outer dish with 1-2 inches of hot water to create a water bath.
- 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.
- Remove the cheesecake from the water bath and let it cool completely at room temperature. Then, refrigerate for at least 6 hours, or ideally overnight.
- Run a knife around the edges of the pan to loosen it, and then release the springform.
- Slice, serve, and enjoy with additional strawberry sauce or fresh strawberries as a garnish!
Notes
For the best texture and flavor, refrigerate the cheesecake overnight.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cheesecake, strawberry, dessert, summer, easy recipe