Ingredients
Scale
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Strawberry Swirl:
- 1 cup fresh or frozen strawberries
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon lemon juice
- For the Cheesecake Filling:
- 32 ounces (4 blocks) full-fat cream cheese, room temperature
- 1 cup granulated sugar
- 1 cup full-fat sour cream, room temperature
- 1 tablespoon vanilla extract
- 4 large eggs, room temperature
Instructions
- Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake the crust for 10 minutes, then remove it from the oven and let it cool completely while you prepare the filling. Wrap the outside of the cooled pan tightly in two layers of heavy-duty aluminum foil to prevent water from leaking in during the water bath. - Step 2: Make the Strawberry Swirl
Place the strawberries, sugar, cornstarch, and lemon juice in a small blender or food processor. Blend until completely smooth. Pour the mixture into a small saucepan over medium heat. Bring to a spinner and cook for 3-5 minutes, stirring constantly, until the sauce thickens and becomes glossy. Remove from heat and strain through a fine-mesh sieve to remove seeds. Let the sauce cool to room temperature. - Step 3: Mix the Filling
Lower the oven temperature to 325°F (160°C). In a large bowl or stand mixer, beat the room-temperature cream cheese and sugar on medium-low speed until smooth and creamy. Do not overmix. Add the sour cream and vanilla extract, beating until just combined. Add the eggs one at a time, mixing on the lowest speed after each addition just until the yellow disappears. Scraping down the sides of the bowl is essential to ensure no lumps remain. - Step 4: Swirl and Bake
Pour the cheesecake batter over the cooled crust. Drop small spoonfuls of the strawberry sauce onto the top of the batter. Use a toothpick or a butter knife to gently swirl the strawberry sauce into the cheesecake, creating a marble pattern. Place the springform pan inside a larger roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 70-75 minutes, or until the edges are set but the center still has a slight jiggle. - Step 5: Cool and Chill
Turn off the oven and crack the door open about an inch. Let the cheesecake sit in the oven for one hour to cool gradually. This prevents cracking. Remove the cheesecake from the water bath, take off the foil, and let it cool completely on a wire rack. Once at room temperature, cover and refrigerate for at least 6 hours, or ideally overnight. Slice with a warm, clean knife for the best presentation.
- Cook Time: 1 hour 45 minutes (plus chilling time)