Ingredients
- Graham crackers, crushed – 1 1/2 cups
- Unsalted butter, melted – 6 tablespoons
- Cream cheese, softened – 32 ounces
- Granulated sugar – 1 1/2 cups
- Eggs – 4 large
- Vanilla extract – 1 teaspoon
- Sour cream – 1 cup
- Fresh strawberries, pureed – 1 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter. Press mixture firmly into the bottom of a 9-inch springform pan.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth and creamy. Beat in eggs one at a time, then stir in vanilla and sour cream.
- Step 3: Divide the cream cheese batter in half. In one half, gently fold in the strawberry puree until well combined.
- Step 4: Spoon alternating dollops of plain cream cheese batter and strawberry batter over the crust. Use a knife or skewer to swirl the batters together for a marbled effect.
- Step 5: Bake for 55-65 minutes, or until the edges are set but the center still has a slight wobble. Turn off the oven and let the cheesecake cool inside the oven for 1 hour with the door slightly ajar.
- Step 6: Remove from oven and cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- To maintain peak freshness, store leftover cheesecake tightly covered in the refrigerator for up to 5 days.
- A gentle touch with a warm knife will give you clean, picture-perfect slices every time.
- For an elegant presentation, garnish each slice with a fresh strawberry and a sprig of mint.
- Be patient when cooling; allowing the cheesecake to cool gradually in the oven prevents cracking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American