Description
Creamy, tangy, and swirled with luscious strawberry sauce, this show-stopping cheesecake is the kind of dessert that draws oohs and ahhs—perfect for parties, holidays, or a Tuesday treat-yourself moment.
Ingredients
Scale
- 1½ cups strawberries
- ¼ cup sugar (for sauce)
- 1 tbsp lemon juice
- 1 tbsp cornstarch + 1 tbsp water
- 1½ cups graham cracker crumbs
- ⅓ cup sugar (for crust)
- ½ cup melted butter
- 24 oz cream cheese, room temperature
- 1 cup sugar (for filling)
- 1 tsp vanilla extract
- 1 cup sour cream
- ¼ cup heavy cream
- 3 large eggs
Instructions
- Simmer strawberries with sugar and lemon juice until soft. Stir in cornstarch slurry and cook until thick. Blend and strain for a smooth sauce.
- Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan and bake at 325°F (160°C) for 10 minutes. Cool.
- Whip cream cheese until fluffy. Beat in sugar, vanilla, sour cream, and heavy cream. Add eggs one at a time, mixing gently.
- Pour filling over crust. Dot with strawberry sauce and swirl using a skewer or knife.
- Bake in a water bath at 325°F for 60–70 minutes until set on edges with a slightly jiggly center.
- Cool in oven with door cracked for 1 hour. Chill completely and refrigerate at least 6 hours or overnight. Garnish and serve.
Notes
Always use room temperature ingredients for a smooth batter. Avoid overmixing and always use a water bath to prevent cracks. Chill thoroughly before serving for best texture.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 25g
- Sodium: 310mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg