Description
Creamy strawberry swirl cheesecake beckons with its luscious blend of tangy cream cheese and sweet berry ribbons. A delicate graham cracker crust and silky filling create a dessert that feels both elegant and indulgent.
Ingredients
- 4 packages (8 oz / 226 g each) cream cheese, softened
- 4 large eggs
- 1 cup (200 g) granulated sugar
- 1½ cups (180 g) graham cracker crumbs
- 1 cup (150 g) fresh strawberries, hulled and chopped
- ¼ cup (50 g) granulated sugar (for strawberry swirl)
- 1 tbsp lemon juice
- ½ cup (113 g) unsalted butter, melted
- 1 tsp vanilla extract
- Fresh strawberries, for garnish
- Mint leaves, optional garnish
Instructions
- Preheat oven to 325°F (165°C). Combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan.
- Bake crust for 10 minutes. Remove and allow to cool completely.
- In a saucepan, cook strawberries, sugar, and lemon juice over medium heat for 5–7 minutes until thickened. Cool completely.
- Beat cream cheese until smooth. Gradually add sugar and vanilla extract.
- Add eggs one at a time, mixing on low speed just until incorporated.
- Pour cheesecake batter over cooled crust and smooth the top.
- Drizzle strawberry mixture over batter and gently swirl with a knife.
- Bake for 55–60 minutes, until edges are set and center slightly jiggles.
- Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
- Refrigerate at least 4 hours or overnight. Garnish before serving.
Notes
- Pat strawberries dry before cooking to prevent excess moisture.
- Avoid overmixing eggs to reduce cracking.
- Add a pinch of salt to the crust for enhanced flavor.
- Use gluten-free crumbs if needed.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert, Cheesecake
- Method: Bake
- Cuisine: American