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Strawberry Swirl Cheesecake

A delightful blend of creamy cheesecake and vibrant strawberry puree, this Strawberry Swirl Cheesecake is an irresistible treat perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 5 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups crushed digestive biscuits or graham crackers For a buttery, sweet base.
  • 1/2 cup unsalted butter, melted To bind the crust together with rich flavor.
  • 2 tablespoons granulated sugar For added sweetness in the crust.
For the cheesecake filling
  • 24 ounces cream cheese, softened The key to a creamy, smooth filling.
  • 1 cup granulated sugar To sweeten the cheesecake without overpowering it.
  • 3 large eggs, room temperature For binding and stability.
  • 1 teaspoon pure vanilla extract To enhance flavor depth.
  • 1/2 cup sour cream Adds richness and tanginess.
  • 1/4 cup heavy cream Provides a luxurious texture.
For the strawberry swirl
  • 1 cup fresh strawberries, pureed Brings the vibrant flavor of strawberries.
  • 2 tablespoons granulated sugar Enhances the strawberry puree sweetness.
  • 1 teaspoon lemon juice Brightens the flavor of the strawberries.

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan or line it with parchment paper.
  2. In a medium bowl, combine the crushed biscuits, melted butter, and granulated sugar. Stir until well combined, and then press the mixture into the bottom of the prepared pan to form an even crust. Bake for 10 minutes and set aside to cool.
Cheesecake Filling
  1. In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition, and mix in the vanilla extract. Gradually stir in sour cream and heavy cream until well combined.
  2. Pour the cream cheese filling over the cooled crust in the springform pan.
Strawberry Swirl
  1. In a small saucepan, combine pureed strawberries, granulated sugar, and lemon juice. Heat over medium heat, stirring occasionally, until thickened (5-7 minutes). Remove from heat and let cool slightly.
  2. Spoon dollops of the strawberry mixture over the cheesecake filling. Use a knife or skewer to create swirls of the strawberry puree.
Baking and Cooling
  1. Bake the cheesecake at 325°F (163°C) for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
  2. Turn off the oven, crack the oven door, and let the cheesecake cool for 1 hour. Refrigerate for at least 4 hours or overnight before serving.

Notes

For best results, ensure all dairy ingredients are at room temperature and avoid overmixing the batter to prevent cracks. Use a water bath for extra moisture if desired.