Description
A rich and tangy cheesecake featuring a velvety cream cheese core and vibrant strawberry swirls, all built on a buttery graham cracker crust.
Ingredients
Scale
- 2 cups graham cracker crumbs or shortbread cookie crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 3 packages (24 ounces total) full-fat cream cheese, softened
- 1 cup granulated white sugar
- 3 large eggs, room temperature
- 1 cup sour cream or full-fat Greek yogurt
- 1 teaspoon pure vanilla extract
- ½ cup smooth strawberry puree
- 2 tablespoons strawberry preserves or jam
Instructions
- Preheat your oven to 160°C (325°F) and grease a 9-inch springform pan.
- Toss together graham cracker crumbs, sugar, and melted butter; mix until combined.
- Press mixture firmly into the springform pan to form the crust.
- Bake the crust for 10 minutes, then let cool completely.
- Whisk together strawberry puree and warmed preserves; set aside.
- Beat cream cheese until fluffy, then add sugar, sour cream, and vanilla; mix until smooth.
- Add eggs one at a time on low speed.
- Pour the cheesecake batter over the cooled crust.
- Drop spoonfuls of the strawberry mixture over the batter, then swirl with a skewer.
- Bake for 50 to 55 minutes until the edges are set but the center jiggles slightly.
- Let the cheesecake cool in the oven for 1 hour, then chill in the refrigerator for at least 6 hours.
- Run a warm knife around the edges, remove the springform ring, slice, and enjoy!
Notes
Make sure all dairy ingredients are at room temperature for a smooth filling. Clean your knife between slices for perfect cuts.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg
Keywords: cheesecake, strawberry, dessert, summer, creamy