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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
  

  • 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

Instructions
 

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