Kitchen Equipment You’ll Need
9-inch springform pan
Mixing bowls
Electric mixer or stand mixer
Food processor or blender
Saucepan
Spatula
Toothpick or skewer
Tips for Success
Use room temperature cream cheese for a smoother batter. Don’t overmix to avoid cracks. Use a water bath to help the cheesecake bake evenly. Let it cool slowly and chill thoroughly before serving.
Ingredients
For the crust:
1½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons melted butter
For the strawberry swirl:
1 cup strawberries (fresh or frozen)
2 tablespoons sugar
1 teaspoon lemon juice
For the cheesecake filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup sour cream
Directions
Preheat the oven to 325°F (163°C). Combine graham cracker crumbs, sugar, and melted butter, then press the mixture into the bottom of a greased 9-inch springform pan. Bake the crust for 10 minutes and let it cool. To make the strawberry swirl, simmer strawberries, sugar, and lemon juice in a saucepan until thickened, then blend until smooth and cool. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing on low speed, then add vanilla and sour cream. Pour the filling over the crust. Drop spoonfuls of the strawberry puree onto the top and use a toothpick to swirl it into the batter. Bake for 50–60 minutes or until the center is just set. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Refrigerate for at least 4 hours before serving.
Additional Tips or Variations
Use raspberry or blueberry puree instead of strawberry for a twist. Add lemon zest to the batter for a hint of citrus. Top with whipped cream or fresh berries before serving for an elegant finish.