Dreamy Strawberry Swirl Cheesecake
Ingredients:
For the crust:
1 ½ cups (190g) graham cracker crumbs
¼ cup (50g) granulated sugar
6 tablespoons (85g) unsalted butter, melted
For the cheesecake filling:
3 (8 ounce) packages cream cheese, softened to room temperature
1 ¾ cups (350g) granulated sugar
¼ cup (60ml) sour cream
2 teaspoons vanilla extract
4 large eggs
½ cup (120ml) heavy cream
For the strawberry swirl:
1 (10 ounce) package frozen strawberries, thawed and pureed
2 tablespoons cornstarch
2 tablespoons granulated sugar
Instructions:
1. Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let cool completely.
2. Make the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Beat in the sour cream and vanilla extract.
3. Add the eggs: Add the eggs one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl to ensure everything is well combined. Stir in the heavy cream until just combined. Do not overmix.
4. Prepare the strawberry swirl: In a small saucepan, combine the strawberry puree, cornstarch, and sugar. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer. Remove from heat and let cool slightly.
5. Assemble the cheesecake: Carefully pour half of the cheesecake batter into the prepared crust. Drizzle half of the cooled strawberry mixture over the batter, swirling gently with a knife or toothpick to create a marbled effect. Pour the remaining cheesecake batter over the strawberry swirl, and then drizzle the remaining strawberry mixture on top, again swirling gently to create a marbled effect.
6. Bake: Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath, which helps prevent cracking). Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
7. Cool: Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. Then, remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
8. Serve: Carefully remove the sides of the springform pan. Slice and serve chilled. Enjoy your Dreamy Strawberry Swirl Cheesecake!