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Strawberry Swirl Cheesecake

Strawberry Swirl Cheesecake

Strawberry Swirl Cheesecake is a creamy, fruity dessert that impresses with its vibrant swirls and easy preparation.
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Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Cooling Time 1 hour
Total Time 2 hours 55 minutes
Servings: 8 slices
Course: DESSERTS & TREATS
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs a classic base that provides a sweet, crunchy texture.
  • 2 tablespoons granulated sugar adds just the right hint of sweetness to complement the crust.
  • 6 tablespoons melted butter binds the crumbs together and gives richness to the crust.
Filling
  • 2 cups sliced strawberries fresh and juicy, creating the gorgeous swirls.
  • 0.5 cups granulated sugar enhances the natural sweetness of the strawberries when cooked.
  • 16 ounces cream cheese the star of the show, giving the cheesecake its creamy, rich texture.
  • 1.25 cups granulated sugar sweetens the filling to balance the tanginess of the cream cheese.
  • 3 large eggs provide structure and stability to the cheesecake.
  • 2 teaspoons vanilla extract adds depth of flavor that elevates the cheesecake taste.
  • 1 cup full-fat sour cream creates a velvety smooth texture while adding slight tanginess.
  • 0.5 cups heavy cream contributes richness that makes each slice decadently creamy.
Garnish
  • 1 cup whipped cream a light and airy topping that beautifully contrasts the cheesecake.
  • 1 cup fresh strawberries for an extra pop of color and freshness on top.
  • chocolate drizzle optional, but adds a delightful touch of indulgence for chocolate lovers!

Equipment

  • 9-inch springform pan
  • mixing bowl
  • saucepan
  • Piping bag
  • skewer

Method
 

Preparation
  1. Preheat your oven to 325°F. Prepare a 9-inch springform pan by greasing it and lining the sides with a parchment strip for easy removal later.
  2. Combine graham cracker crumbs, 1½ tablespoons of granulated sugar, and melted butter in a bowl. Mix until well combined, then press this mixture firmly into the base of the pan. Chill it while you prepare the cheesecake filling.
Filling
  1. Cook sliced strawberries and ½ cup of granulated sugar in a saucepan over medium heat for about 10–13 minutes. Stir often until the strawberries soften and form a syrupy texture. Blend this mixture into a smooth puree and let it cool.
  2. Beat the cream cheese in a large mixing bowl until it's smooth. Gradually add the 1¼ cups of granulated sugar and 2 teaspoons of vanilla extract, mixing until creamy. Add the eggs, one at a time, blending well after each addition. Finally, mix in the sour cream and heavy cream until just combined.
  3. Wrap the springform pan in foil or place it inside a larger pan for a water bath. Pour the cheesecake batter over the chilled crust, smoothing the top.
  4. Pipe the cooled strawberry puree into a piping bag or a sandwich bag, snipping a corner. Swirl this mixture on top of the cheesecake batter, using a skewer to draw gentle patterns without over-mixing.
  5. Bake for about 1 hour and 25 minutes, or until the edges are set but the center still jiggles slightly. Once baking is done, turn off the oven, crack the door, and let the cheesecake cool inside for about an hour.
  6. Cool the cheesecake to room temperature before refrigerating it overnight. This allows the flavors to develop and ensures a perfect slice when serving.
Garnishing
  1. Optional: Top with chocolate drizzle for that extra indulgent touch.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 10gCholesterol: 100mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 5IUVitamin C: 50mgCalcium: 8mgIron: 4mg

Notes

Ensure that your cream cheese is at room temperature for easier blending. Avoid overmixing the batter to prevent cracks. Serve slightly warmed if desired.

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