Description
A creamy and fruity dessert featuring a delightful swirl of strawberry sauce over rich cheesecake.
Ingredients
Scale
- For the Strawberry Sauce:
- 1 ½ cups fresh or frozen strawberries, hulled
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
- For the Cheesecake Filling:
- 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
- Prepare the Strawberry Sauce: In a small saucepan over medium heat, combine the hulled strawberries, sugar, and lemon juice. Cook for about 5-7 minutes until the strawberries soften.
- Use a potato masher or fork to break the strawberries down into a puree.
- Stir in the cornstarch slurry and cook for an additional 1-2 minutes until the mixture thickens.
- Remove it from heat and let it cool completely.
- Make the Crust: Preheat your oven to 325°F (160°C).
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until everything is evenly combined.
- Press this mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
- Bake for 8-10 minutes, then set aside to cool.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar together using an electric mixer until smooth and fluffy, around 2-3 minutes.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract, sour cream, and heavy cream until just combined.
- Combine Everything: Pour the cheesecake filling into the prepared crust, smoothing the top with a spatula.
- Drop spoonfuls of the cooled strawberry sauce onto the cheesecake mixture. Use a knife or skewer to swirl the sauce into the filling.
- Bake the Cheesecake: Place the springform pan into a larger baking dish. Fill the larger dish with 1-2 inches of hot water to create a water bath.
- Bake for 55-65 minutes, or until the edges are set, but the center jiggles slightly when shaken.
- Once done, turn off the oven and crack the door open, letting the cheesecake cool in the oven for about 1 hour.
- After that, remove the springform pan from the water bath and let it cool completely at room temperature.
- Chill and Serve: Refrigerate the cheesecake for at least 6 hours, or overnight, to achieve the best texture.
- Run a knife around the edges of the pan to loosen the cheesecake, release the springform, and slice the cheesecake.
Notes
For a decorative touch, serve with additional strawberry sauce, fresh strawberries, or whipped cream.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 225mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg