Strawberry Swirl Cheesecake
This creamy and indulgent Strawberry Swirl Cheesecake combines smooth cream cheese with luscious strawberry puree for a stunning marbled effect.
Servings: 12 servings
Calories: 380kcal
Equipment
- Mixing Bowl
- 9-inch springform pan
Ingredients
Ingredients
- 2 cups Graham cracker crumbs (or shortbread cookie 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
- Preheat oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, melted butter, and 1/4 cup sugar until well combined. Press into the bottom of the pan to form a crust.
- In a large bowl, beat softened cream cheese until smooth. Gradually add 1 cup of sugar and mix until fully incorporated.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gently fold in strawberry puree, using a spatula to create a marbled effect.
- Pour the cheesecake mixture over the prepared crust and smooth the top.
- Bake for 50-60 minutes until the center is set but slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
For best results, use fresh strawberries for the puree. To prevent cracking, let the cheesecake cool gradually. Store in the refrigerator for up to 5 days or freeze slices for up to 3 months.
Nutrition
Calories: 380kcal | Fat: 24g