Description
The perfect blend of creamy cheesecake and sweet strawberry swirls that will make everyone think you spent hours in a professional bakery. Trust me, this one’s worth every calorie.
Ingredients
Scale
- 2 cups (240g) graham cracker crumbs (about 16 full sheets)
- 1/3 cup (67g) granulated sugar
- 1/2 cup (113g) unsalted butter, melted
- 4 packages (32 oz/907g) full-fat cream cheese, softened to room temperature
- 1 1/4 cups (250g) granulated sugar
- 1/2 cup (120g) sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 4 large eggs, at room temperature
- 1 tablespoon (8g) all-purpose flour
- 2 cups (300g) fresh strawberries, hulled and chopped
- 1/4 cup (50g) granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
Instructions
- Preheat oven to 325°F (165°C). Wrap outside of 9-inch springform pan with heavy-duty aluminum foil.
- Mix graham cracker crumbs, sugar, and melted butter until combined. Press into bottom and up sides of springform pan. Bake for 10 minutes and cool.
- Combine strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat for 5-7 minutes until berries break down. Add cornstarch slurry, cook 1-2 minutes until thickened. Strain if desired and cool completely.
- Beat cream cheese until smooth. Add sugar, then sour cream and vanilla. Add eggs one at a time, mixing just until combined. Fold in flour by hand.
- Pour 2/3 of cheesecake batter into crust. Drop spoonfuls of strawberry sauce onto batter. Add remaining batter, then more strawberry sauce on top.
- Use a skewer to swirl the sauce into the batter with figure-eight motions.
- Place in a water bath and bake 65-75 minutes until edges are set but center jiggles slightly.
- Turn off oven, crack door, and let cool in oven for 1 hour. Remove from water bath and cool at room temperature for another hour.
- Refrigerate at least 6 hours or overnight before serving.