Description
A delicious homemade cheesecake swirled with vibrant strawberry sauce, perfect for gatherings and celebrations.
Ingredients
Scale
- 1 ½ cups fresh or frozen strawberries, hulled
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
- 24 ounces (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- ¼ cup heavy cream
Instructions
- In a small saucepan over medium heat, combine hulled strawberries, sugar, and lemon juice. Cook for about 5-7 minutes until softened; mash into a puree and stir in cornstarch slurry until thickened. Remove from heat and let cool.
- Preheat your oven to 325°F (160°C).
- In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan. Bake for 8-10 minutes and cool.
- In a large bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well; then add vanilla, sour cream, and heavy cream. Mix until just combined.
- Pour cheesecake filling onto crust, drop spoonfuls of cooled strawberry sauce on top, and swirl with a knife.
- Place springform pan in a larger baking dish; fill with 1-2 inches of hot water. Bake for 55-65 minutes until edges are set but center jiggles slightly.
- Turn off the oven and crack the door open. Let cheesecake cool in the oven for 1 hour. Remove from water bath and cool at room temperature.
- Refrigerate for at least 6 hours or overnight before serving.
- Run a knife around the edges, release the springform, slice, and serve with additional strawberry sauce or fresh strawberries.
Notes
For best results, use room temperature ingredients and let the cheesecake cool slowly to avoid cracks.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg