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A Decadent Delight for Every Occasion!

Imagine the perfect blend of creamy cheesecake and the vibrant flavor of strawberries swirling together in each slice. That’s exactly what you get with a Strawberry Swirl Cheesecake—a dessert that doesn't just please the palate but also captivates the eyes! This delightful creation features a buttery graham cracker crust, rich cheesecake filling, and a luscious strawberry swirl that makes every bite a heavenly experience.
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Ingredients Method

Ingredients
  

  • For the Crust:
  • 2 cups graham cracker crumbs or shortbread cookie crumbs
  • 1/2 cup melted butter
  • 1/4 cup granulated sugar
  • For the Cheesecake Filling:
  • 3 8 oz packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 1 tbsp lemon juice
  • For the Strawberry Swirl:
  • 1 1/2 cups fresh strawberries pureed
  • 1/4 cup sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • For the Topping:
  • 1 cup fresh strawberries sliced
  • 1/2 cup strawberry glaze or preserves
  • Whipped cream for garnish

Method
 

  1. Prepare the Crust:
  2. Preheat the oven to 325°F (163°C).
  3. In a bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined.
  4. Press this mixture firmly into the bottom of a 9-inch springform pan.
  5. Bake for 8 minutes, then let it cool while you prepare the filling.
  6. Make the Cheesecake Filling:
  7. In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
  8. Add the eggs one at a time, mixing gently after each addition.
  9. Stir in the vanilla extract, sour cream, and lemon juice.
  10. Pour half of the filling over the cooled crust.
  11. Prepare the Strawberry Swirl:
  12. In a small saucepan, combine the pureed strawberries, sugar, cornstarch, and lemon juice.
  13. Cook over medium heat, stirring constantly, until thickened (about 3-5 minutes).
  14. Let it cool slightly, then swirl spoonfuls into the cheesecake batter using a knife or skewer.
  15. Pour the remaining cheesecake batter on top and smooth the surface.
  16. Bake the Cheesecake:
  17. Bake at 325°F (163°C) for 50-55 minutes, until the edges are set but the center is slightly jiggly.
  18. Turn off the oven and let the cheesecake cool inside with the oven door slightly open for 1 hour.
  19. Transfer to the refrigerator and chill for at least 4 hours or overnight.
  20. Add the Toppings:
  21. Spread strawberry glaze or preserves over the chilled cheesecake.
  22. Arrange fresh sliced strawberries on top.
  23. Pipe whipped cream around the edges for an elegant touch.