Description
A creamy cheesecake with a beautifully marbled strawberry sauce that brings a delightful balance of sweetness and tartness.
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
- Combine the strawberries, sugar, and lemon juice in a saucepan over medium heat and cook until the strawberries soften, about 5-7 minutes.
- Mash the strawberries with a potato masher or fork to create a puree.
- Stir in the cornstarch slurry and cook for an additional 1-2 minutes until thickened. Remove from heat and let cool.
- Preheat the oven to 325°F (160°C).
- Mix the graham cracker crumbs, sugar, and melted butter in a bowl until combined.
- Press the mixture firmly into the bottom of the springform pan and bake for 8-10 minutes. Set aside to cool.
- Beat the cream cheese and granulated sugar with an electric mixer until smooth and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing after each addition until fully combined.
- Mix in the vanilla extract, sour cream, and heavy cream carefully.
- Pour the cheesecake filling onto the prepared crust and smooth the top.
- Drop spoonfuls of the cooled strawberry sauce onto the cheesecake and swirl with a knife or skewer.
- Place the springform pan in a larger baking dish and fill it with 1-2 inches of hot water.
- Bake for 55-65 minutes until the edges are set and the center jiggles slightly.
- Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour.
- Remove the cheesecake from the water bath and let it cool completely.
- Refrigerate for at least 6 hours or overnight before serving.
- Run a knife around the edges before releasing the springform and slice to serve.
Notes
For best results, refrigerate overnight to enhance flavor and texture. Serve with additional strawberry sauce or fresh strawberries.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 26g
- Sodium: 360mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg
Keywords: cheesecake, strawberry, dessert, creamy, baking