Strawberry Swirl Cheesecake
This Strawberry Swirl Cheesecake combines a buttery graham cracker crust, creamy cheesecake center, and a vibrant strawberry swirl. Its perfect for special occasions like Valentines Day or simply when youre craving something indulgent!
Ingredients:
Strawberry Swirl:
2 cups frozen strawberries
1 tsp lemon juice
4 tbsp granulated sugar
1 tbsp cornstarch
1 tbsp cold water
Graham Cracker Crust:
2 cups graham cracker crumbs
4 tbsp granulated sugar
cup salted sweet cream butter, melted 杻
Cheesecake Batter:
1 cups granulated sugar
3 tbsp cornstarch
32 oz cream cheese, softened 燎
cup sour cream, room temperature 拏
2 tsp pure vanilla extract
6 large eggs, room temperature 讀
Instructions:
1 Make Strawberry Swirl:
In a saucepan, combine frozen strawberries and lemon juice over medium-high heat. Stir and cook for 5-8 minutes, mashing the strawberries as they soften. Add sugar and continue cooking for another 5 minutes, stirring constantly. In a small bowl, mix cornstarch and cold water, then stir it into the strawberry mixture until it thickens. Set aside to cool.
2 Prepare Crust:
Preheat the oven to 350F 175C. Mix graham cracker crumbs and sugar in a bowl. Add melted butter and stir to coat the crumbs. Press the mixture into a 9-inch springform pan. Bake for 10 minutes, then cool. Reduce the oven temperature to 325F 165C.
3 Make Cheesecake Batter:
In a small bowl, mix granulated sugar and cornstarch. In a large mixing bowl, beat cream cheese and sour cream until smooth. Add the sugar-cornstarch mixture and vanilla, and beat until combined. Add eggs one at a time, mixing well after each addition.
4 Assemble Cheesecake:
Pour the cheesecake batter over the cooled crust. Use a piping bag or spoon to swirl the strawberry mixture into the cheesecake. Swirl with a chopstick or knife for a marbled effect.
5 Bake in Water Bath:
Wrap the outside of the springform pan in heavy-duty foil and place it in a large roasting pan. Pour boiling water into the roasting pan, about 1 inch up the sides. Bake for 1 hour 40 minutes. Then turn off the oven, crack the door, and let the cheesecake sit for 1 hour.
6 Chill & Serve:
After removing the cheesecake from the oven, cool it completely, then refrigerate for at least 8 hours. Slice and serve!
Enjoy this creamy, sweet, and tangy strawberry swirl cheesecake with every bite!
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