Strawberry Swirl Cheesecake

Strawberry Swirl Cheesecake is a delicious and creamy dessert featuring a smooth cheesecake base with a sweet, tangy strawberry swirl. Here’s a recipe for you to try:

Ingredients:

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 teaspoon cinnamon (optional)
• 1/2 cup unsalted butter, melted

For the cheesecake filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 2/3 cup sour cream
• 2/3 cup heavy cream

For the strawberry swirl:

• 1 cup fresh strawberries, hulled and chopped
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice

Instructions:

Prepare the strawberry swirl:

1. Cook the strawberries: In a medium saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes until the strawberries break down and release their juice.
2. Puree the mixture: Remove from heat and allow it to cool slightly. Then, puree the mixture in a blender or food processor until smooth. Set aside to cool completely.

Prepare the crust:

1. Preheat the oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter and line the bottom with parchment paper.
2. Make the crust: In a medium bowl, mix together the graham cracker crumbs, sugar, and cinnamon (if using). Stir in the melted butter until the mixture resembles wet sand.
3. Press the crust: Press the mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 10 minutes, then remove from the oven and let it cool.

Prepare the cheesecake filling:

1. Mix the cream cheese: In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy (about 3-5 minutes).
2. Add eggs and vanilla: Beat in the eggs, one at a time, followed by the vanilla extract. Mix until just combined.
3. Add sour cream and heavy cream: Mix in the sour cream and heavy cream until smooth.

Assemble the cheesecake:

1. Pour the filling into the pan: Pour the cheesecake filling over the cooled crust, spreading it out evenly.
2. Add the strawberry swirl: Spoon small dollops of the cooled strawberry puree onto the cheesecake filling. Use a toothpick or knife to gently swirl the puree into the cheesecake, creating a marbled effect.
3. Bake: Bake the cheesecake for 55-65 minutes or until the edges are set but the center is slightly jiggly.
4. Cool: Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
5. Chill: After the cheesecake has cooled to room temperature, transfer it to the fridge and chill for at least 4 hours, or overnight for best results.

Serve:

1. Before serving, you can drizzle extra strawberry puree on top or garnish with fresh strawberries for an added touch.
2. Slice and enjoy your creamy, tangy Strawberry Swirl Cheesecake!

Let me know if you need any more tips or variations!