Strawberry Swirl Cheesecake (Printable Version)
# What You’ll Need:
→ Strawberry Swirl
01 -
1 lb strawberries, quartered
02 -
2 Tbsp granulated sugar
03 -
1½ Tbsp fresh lemon juice
04 -
1 Tbsp water
05 -
2 tsp corn starch
→ Graham Cracker Crust
06 -
175 g Graham cracker crumbs (about 1¾ cups)
07 -
¼ cup granulated sugar
08 -
¼ tsp kosher salt
09 -
5 Tbsp unsalted butter, melted
→ Cheesecake Filling
10 -
24 oz cream cheese (three 8 oz blocks), full-fat, room temperature
11 -
3/4 cup granulated sugar
12 -
180g sour cream (3/4 cup), room temperature
13 -
1 Tbsp pure vanilla extract
14 -
¼ tsp kosher salt
15 -
2 large eggs, room temperature
# Steps to Follow:
01 -
In a small saucepan, toss the strawberries, sugar, and lemon juice together and cook over medium heat, stirring, until the strawberries are soft and jammy, about 8-12 minutes.
02 -
Meanwhile, whisk the water and corn starch together in a small bowl with a fork, creating a corn starch slurry.
03 -
Slowly pour the corn starch slurry into the strawberries, stirring as you pour. Cook for 1-2 minutes longer until the syrup begins to thicken.
04 -
Remove from heat and pour ¼ of the strawberry jam into a blender or food processor and blend until smooth. Strain the purée through a fine mesh sieve and chill until it reaches room temperature, or cooler.
05 -
Transfer the remaining chunky strawberry compote to a small bowl and chill until ready to serve.
06 -
Preheat the oven to 350°F (175°C).
07 -
In a medium mixing bowl, combine the Graham cracker crumbs, sugar, and salt together with a fork. Pour in the melted butter and mix well until the crumbs are evenly moistened. The crumbs should be sandy but hold together when pinched.
08 -
Transfer the buttery Graham crackers into a 9-inch springform pan. Press the crust up about 3/4-inch to 1-inch up the sides of the pan. Run a thin knife along the sides to create even edges. Use a flat-bottomed cup to firmly pack the crumbs down in the bottom of the pan.
09 -
Bake the crust for 8-10 minutes, until golden brown and no longer wet. Immediately after removing from the oven, use a clean, dry measuring cup to gently press the crust down again. Let cool completely before filling.
10 -
Combine cream cheese and sugar in a large bowl and beat over medium-high speed until smooth and creamy, scraping down the sides a few times.
11 -
Add the sour cream, vanilla, and salt, and beat on medium speed, scraping down the sides again.
12 -
Add the eggs, one at a time, mixing on medium speed until just combined, scraping down the sides after each addition. Be careful not to overmix after adding eggs to prevent incorporating too much air, which can cause cracking.
13 -
Pour the filling into the cooled crust. Tap gently on the counter to release any air bubbles and use an offset spatula to smooth the top.
14 -
Dollop the strawberry purée over the top of the cheesecake. Use a knife to swirl the strawberry purée into the top of the cheesecake.
15 -
Boil about 2-quarts of water. Place a 9x13" baking dish on the bottom rack of the preheated oven. Place the cheesecake on the middle rack and pour the boiling water into the dish on the bottom rack.
16 -
Bake for 50-55 minutes, checking for doneness around 45 minutes. The cheesecake should jiggle as one unit like Jell-O, with edges slightly more set than center.
17 -
When done baking, turn off the oven and open the door a few inches. Let the cheesecake cool in the oven for an hour to help avoid cracking.
18 -
Transfer the cheesecake to the refrigerator to chill for at least 6 hours or overnight.
19 -
Use a thin knife around the outside edge to loosen the cheesecake from the pan, then release it from the springform pan. Serve slices chilled topped with reserved strawberry compote.
# Additional Notes:
01 -
Not all Graham cracker brands provide the same texture. If your crumbs are too dry, add ½ tablespoon more melted butter. If too wet, add ¼ cup more Graham cracker crumbs.
02 -
For a creamier cheesecake, bake closer to 50 minutes; for a firmer texture, bake closer to 55 minutes.
03 -
The cheesecake is done when it jiggles as one unit. If it ripples or sloshes when tapped, continue baking.
04 -
Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 2 months.