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Classic Strawberry Swirl Cheesecake

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This Classic Strawberry Swirl Cheesecake features a rich, creamy filling with a delightful contrast of sweet strawberry swirls. The unique Grabeef ham crust provides a savory twist that perfectly complements the cheesecake’s sweetness.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 24 oz (3 packages) cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs, at room temperature
  • 1 cup sour cream
  • ½ cup heavy cream
  • 1 ½ cups fresh strawberries, hulled and sliced (reserve some for garnish)
  • ⅓ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Instructions

  1. Preheat your oven: Set your oven to 325°F (160°C). This ensures that your cheesecake bakes evenly, giving it that perfect creamy texture.
  2. Prepare the crust: In a medium bowl, combine 1 ½ cups graham cracker crumbs, ½ cup melted unsalted butter, ¼ cup granulated sugar, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Mix until it resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan using the back of a measuring cup. Bake for 10 minutes, until lightly golden.
  3. Make the filling: In a large mixing bowl, beat 24 oz of softened cream cheese with 1 cup of sugar and 1 teaspoon of vanilla extract until smooth and creamy, about 3-4 minutes. Scrape down the sides as needed. Avoid overmixing to prevent air bubbles.
  4. Add the eggs: With the mixer on low, add 3 large eggs, one at a time, making sure to fully incorporate each before adding the next. This will keep your cheesecake dense and creamy. Ensure there are no lumps.
  5. Incorporate the sour cream and heavy cream: Add 1 cup sour cream and ½ cup heavy cream to the mixture, mixing until just combined. This adds richness and helps achieve a smooth consistency.
  6. Prepare the strawberry swirl: In a small saucepan over medium heat, combine 1 ½ cups fresh strawberries, ⅓ cup sugar, 1 tablespoon lemon juice, 1 tablespoon cornstarch, and 2 tablespoons water. Cook until the strawberries break down and the mixture thickens, about 5-7 minutes. Let it cool slightly.
  7. Assemble the cheesecake: Pour the cream cheese filling into the cooled graham cracker crust. Using a spoon, drop dollops of the strawberry mixture on top of the filling. Use a skewer or knife to gently swirl the strawberry mixture into the cheesecake, creating a marbled effect.
  8. Bake the cheesecake: Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Be careful not to overbake as it will continue to set while cooling.
  9. Cool and chill: Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 1 hour. Then, remove it from the oven and refrigerate for at least 4 hours, preferably overnight, to fully set.
  10. Garnish and serve: Once chilled, run a knife around the edge of the pan, then carefully remove the sides of the springform pan. Garnish with reserved fresh strawberries before slicing and serving. Enjoy the creamy texture and delightful strawberry flavor!

Nutrition

Keywords: To prevent cracks in your cheesecake, ensure you don't overmix the filling, as this incorporates too much air. Additionally, cooling it slowly in the oven helps maintain its structure.

Find it online: https://mamablueberry.com/strawberry-swirl-cheesecake-with-beefy-crust/