Description
A classic strawberry swirl cheesecake with a buttery graham cracker crust, creamy vanilla filling, and a homemade strawberry sauce baked gently for a smooth, comforting dessert.
Ingredients
- Graham cracker crumbs – 1 1/2 cups
- Granulated sugar – 1 1/2 tablespoons (for crust)
- Butter, melted – 5 tablespoons
- Fresh strawberries, sliced – 2 1/2 cups
- Granulated sugar – 1/2 cup (for strawberry sauce)
- Cream cheese, room temperature – 24 ounces
- Granulated sugar – 1 1/4 cups
- Large eggs, room temperature – 4
- Vanilla extract – 2 teaspoons
- Full-fat sour cream – 1 cup
- Heavy cream – 1/2 cup
Instructions
- Preheat the oven to 325°F and prepare a 9-inch springform pan with parchment on the sides.
- Mix graham cracker crumbs, sugar, and melted butter until evenly combined, then press firmly into the bottom of the pan and chill.
- Cook the strawberries with sugar over medium heat until soft and syrupy, then blend until smooth and set aside.
- Beat the cream cheese until smooth, then mix in sugar and vanilla just until combined.
- Add the eggs one at a time, mixing gently after each addition.
- Mix in the sour cream and heavy cream just until the batter is smooth.
- Wrap the pan for a water bath, pour the cheesecake batter over the crust, and gently swirl in the strawberry sauce.
- Bake until the edges are set and the center has a slight jiggle, then cool slowly in the oven.
- Chill the cheesecake overnight before slicing and serving.
Notes
- Use room-temperature ingredients for a smooth batter.
- Avoid overmixing after adding the eggs to prevent cracks.
- Let the cheesecake chill fully for clean slices and best texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32 g
- Sodium: 320 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 135 mg
