Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 ½ cups granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- ½ cup sour cream or full-fat plain yogurt
- 4 large eggs
- 1 cup fresh or frozen strawberries, pureed (about 1/2 cup puree)
- A few drops red food coloring (optional, for vibrant color)
- For the Topping/Garnish:
- 1 cup fresh strawberries, sliced
- ¼ cup strawberry jam or glaze (optional)
Instructions
- Prepare the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and let cool slightly while preparing the filling. Reduce oven temperature to 325°F (160°C).
- Make the Strawberry Puree: If using fresh strawberries, hull and roughly chop them. Blend 1 cup of strawberries until smooth. Set aside ½ cup of this puree.
- Prepare the Filling: In a large bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth. Gradually add 1 ½ cups sugar, beating until well combined. Scrape down the sides of the bowl.
- Add Remaining Filling Ingredients: Beat in the flour and vanilla extract until just combined. Mix in the sour cream or yogurt. Add the eggs one at a time, beating on low speed after each addition just until combined. Do not overmix.
- Create Strawberry Swirl: Gently fold about ¼ cup of the strawberry puree into half of the cheesecake batter. If desired, add a few drops of red food coloring to this strawberry portion for a more vibrant pink hue.
- Assemble and Bake: Pour the plain cream cheese batter over the cooled crust. Dollop spoonfuls of the strawberry-infused batter over the plain batter. Using a knife or skewer, gently swirl the strawberry batter into the plain batter to create a marbled effect.
- Water Bath (Optional but Recommended): Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in. Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.
- Bake the Cheesecake: Carefully transfer the roasting pan to the preheated oven. Bake for 60-70 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
- Cool and Chill: Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. Remove from the oven and water bath (if used). Run a thin knife around the edge of the pan to prevent cracking, then let cool completely on a wire rack. Once fully cooled, cover and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
- Garnish and Serve: Once chilled, carefully remove the sides of the springform pan. Arrange fresh sliced strawberries on top of the cheesecake. If desired, brush with a thin layer of warmed strawberry jam or glaze for extra shine and flavor. Slice and serve cold.
Notes
A water bath is highly recommended for a perfectly smooth, crack-free cheesecake. Ensure all ingredients, especially cream cheese and eggs, are at room temperature for a lump-free batter. Do not overmix the batter once eggs are added, as this can introduce too much air and cause cracks. Chilling overnight yields the best texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 450
- Sugar: 45g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg