Strawberry Swirl Cheesecake Recipe

Ingredients:

For the Crust:

• 1 1/2 cups (150g) graham cracker crumbs
• 1/4 cup (50g) granulated sugar
• 1/2 cup (115g) unsalted butter, melted

For the Strawberry Swirl:

• 1 1/2 cups (225g) fresh strawberries, hulled and chopped
• 1/4 cup (50g) granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice

For the Cheesecake Filling:

• 24 ounces (680g) cream cheese, at room temperature
• 1 cup (200g) granulated sugar
• 3 large eggs
• 1 cup (240ml) sour cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup (120ml) heavy cream
• 1 cup (150g) fresh strawberries, chopped

For the Topping:

• 1 cup (240ml) heavy whipping cream
• 1/4 cup (30g) powdered sugar
• 1 teaspoon vanilla extract
• Fresh strawberries, sliced, for garnish
• Crushed freeze-dried strawberries for garnish (optional)

Instructions:

Prepare the Crust:

1. Preheat your oven to 325°F (160°C). Grease a 9-inch (23cm) springform pan.
2. In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
3. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool completely.

Make the Strawberry Swirl:

1. In a small saucepan, combine the chopped strawberries, granulated sugar, cornstarch, and lemon juice.
2. Cook over medium heat, stirring constantly, until the mixture thickens and the strawberries break down, about 5-7 minutes.
3. Remove from heat and let cool.

Prepare the Cheesecake Filling:

1. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
2. Add the eggs one at a time, beating well after each addition.
3. Mix in the sour cream, vanilla extract, and salt until fully combined.
4. Gently fold in the heavy cream and chopped fresh strawberries.

Assemble the Cheesecake:

1. Pour half of the cheesecake filling over the cooled crust.
2. Spoon half of the strawberry swirl mixture over the filling and swirl with a knife.
3. Repeat with the remaining cheesecake filling and strawberry swirl mixture, using a knife to create a marbled effect.

Bake the Cheesecake:

1. Bake in the preheated oven for 60-70 minutes, or until the center is set and the edges are lightly browned.
2. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about 1 hour.
3. Remove from the oven and refrigerate for at least 4 hours, or overnight.

Prepare the Topping:

1. In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Spread the whipped cream over the chilled cheesecake.
3. Garnish with fresh strawberry slices and sprinkle with crushed freeze-dried strawberries, if desired.

Serve:

1. Carefully remove the cheesecake from the springform pan and transfer it to a serving platter.
2. Slice and serve chilled.

Enjoy this exquisite and delectable strawberry swirl cheesecake!