Cheesecakes are so much fun to bake because there are endless variations. This strawberry cheesecake recipe is a classic and a guaranteed hit at any occasion. I have tried this recipe with light cream cheese, and I think it still tastes great so don’t be afraid to make the healthier version 🙂
|Strawberry Swirl Cheesecake||
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup + 1 tbsp butter
- 2.5 cups fresh strawberries (can also use frozen)
- 1 tbsp cornstarch
- 2 tbsp sugar
- 16 oz cream cheese (can sub. light)
- 3 eggs
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- 1 tbsp water
- Grind graham crackers in a food processor into fine crumbs.
- Combine with melted butter and sugar in a pie dish, and press with fingers into a crust.
- Refrigerate for 15 minutes.
- In a blender, purée strawberries and cornstarch.
- Pour into a saucepan and bring to a boil.
- Stir in sugar and stir for 2 minutes.
- Remove from heat and cool.
- Pour 1/3 cup into a separate cup and set aside, and refrigerate remaining portion, covered.
- Preheat oven to 300 °F.
- In a mixing bowl, beat cream cheese until fluffy.
- Beat in vanilla and lemon juice until well blended.
- Beat in eggs on low until just combined.
- Take crust out of refrigerator, and pour one half of the cream cheese mixture over it.
- Spoon one half of the 1/3 cup strawberry sauce that was set aside over the mixture.
- Pour the remaining 1/2 of the cream cheese mixture over the strawberry sauce.
- Drop remaining 1/2 of the strawberry sauce by teaspoonfuls over the top, evenly.
- Cut through the top with a butterknife to swirl the strawberry sauce into the cream cheese. Have fun with this part!
- Carefully place the cheesecake into the center of the preheated oven, and bake for 45 minutes at 300 °F.
- Remove from oven when center is almost set, and cool for 1 hour.
- Refrigerate for at least 5 hours before serving (best results: refrigerate overnight!!).
- Serve with chilled strawberry sauce, thinned with 1 tbsp water if needed.