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Strawberry Swirl Cheesecake

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A deliciously creamy cheesecake swirled with fresh strawberries, set on a crunchy graham cracker crust.

Ingredients

Scale
  • 2 cups Graham cracker crumbs
  • 1/2 cup Melted butter
  • 1/4 cup Granulated sugar
  • 3 packages (8 oz) Cream cheese, softened
  • 1 cup Granulated sugar
  • 1 cup Strawberry puree
  • 2 large Eggs
  • 1 teaspoon Vanilla extract

Instructions

  1. Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
  2. In a mixing bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar until it resembles wet sand.
  3. Press this mixture firmly into the bottom of the pan, creating an enticing crust.
  4. In a large bowl, beat softened cream cheese until smooth.
  5. Gradually add 1 cup of granulated sugar and mix until fully incorporated.
  6. Add in the eggs one at a time, mixing well after each addition.
  7. Stir in the vanilla extract.
  8. Gently fold in the strawberry puree to create a marbled effect.
  9. Pour the mixture over the prepared crust, smoothing the top.
  10. Bake for 50-60 minutes or until the center is set but slightly jiggly.
  11. Turn off the oven, crack the door, and let cool inside for 1 hour.
  12. Refrigerate for at least 4 hours or overnight before slicing.

Notes

Serve with a scoop of vanilla ice cream and garnish with fresh strawberries.

Nutrition

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