Strawberry Swirl Cheesecake

Strawberry Swirl Cheesecake

Ingredients:

For the Crust:

• 1 1/2 cups (150g) graham cracker crumbs
• 1/4 cup (50g) granulated sugar
• 1/2 cup (115g) unsalted butter, melted

For the Strawberry Swirl:

• 1 1/2 cups (225g) fresh strawberries, hulled and chopped
• 1/4 cup (50g) granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice

For the Cheesecake Filling:

• 24 ounces (680g) cream cheese, at room temperature
• 1 cup (200g) granulated sugar
• 3 large eggs
• 1 cup (240ml) sour cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup (120ml) heavy cream
• 1 cup (150g) fresh strawberries, chopped

For the Topping:

• 1 cup (240ml) heavy whipping cream
• 1/4 cup (30g) powdered sugar
• 1 teaspoon vanilla extract
• Fresh strawberries, sliced, for garnish
• Crushed freeze-dried strawberries for garnish (optional)

Instructions:

1. Prepare the Crust:
   • Preheat your oven to 325°F (160°C). Grease a 9-inch (23cm) springform pan.
   • In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until combined.
   • Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then let it cool completely.
2. Make the Strawberry Swirl:
   • In a small saucepan, combine the chopped strawberries, granulated sugar, cornstarch, and lemon juice.
   • Cook over medium heat, stirring constantly, until the mixture thickens and the strawberries break down, about 5-7 minutes.
   • Remove from heat and let it cool.
3. Prepare the Cheesecake Filling:
   • In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
   • Add the eggs one at a time, beating well after each addition.
   • Mix in the sour cream, vanilla extract, and salt until fully combined.
   • Fold in the heavy cream and chopped fresh strawberries.
4. Assemble the Cheesecake:
   • Pour half of the cheesecake filling over the cooled crust.
   • Spoon half of the strawberry swirl mixture over the filling and swirl with a knife.
   • Repeat with the remaining cheesecake filling and strawberry swirl mixture.
   • Use a knife to create a marbled effect by swirling through the batter.
5. Bake the Cheesecake:
   • Bake in the preheated oven for 60-70 minutes, or until the center is set and the edges are lightly browned.
   • Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about 1 hour.
   • Remove from the oven and refrigerate for at least 4 hours, or overnight.
6. Prepare the Topping:
   • In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
   • Spread the whipped cream over the chilled cheesecake.
   • Garnish with fresh strawberry slices and sprinkle with crushed freeze-dried strawberries, if desired.
7. Serve:
   • Remove the cheesecake from the springform pan and transfer it to a serving platter.
   • Slice and serve chilled.

Enjoy this beautiful and delicious strawberry swirl cheesecake!