Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
- 1 cup fresh or frozen strawberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 8–10 minutes. Let cool.
- In a saucepan, combine strawberries, sugar, and lemon juice. Cook for 5–7 minutes, then purée and set aside to cool.
- In a large bowl, beat cream cheese until smooth. Add sugar and vanilla, mixing well. Add eggs one at a time, beating after each. Stir in sour cream until smooth.
- Pour filling over crust. Drop spoonfuls of strawberry purée on top and swirl with a knife.
- Bake for 50–60 minutes until center is set but slightly jiggly. Let cool in oven with door open for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
Use room temperature cream cheese for the smoothest batter. Don’t overbake — a slight jiggle in the center is perfect. Try raspberries or blueberries for a twist!
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 27g
- Sodium: 290mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
Keywords: strawberry swirl cheesecake, cheesecake, dessert, baked cheesecake, strawberry dessert