STRAWBERRY SWIRL CHEESECAKE

Ouadie Rhabbouron

Ingredients:

For the Crust:

  • 2 cups graham cracker crumbs

  • 1/4 cup granulated sugar

  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 24 oz cream cheese, softened

  • 1 cup granulated sugar

  • 3 large eggs

  • 1 tsp vanilla extract

  • 1/2 cup sour cream

  • 1/4 cup heavy cream

For the Strawberry Swirl:

  • 1 cup fresh or frozen strawberries

  • 2 tbsp granulated sugar

  • 1 tsp lemon juice

  • 1 tsp cornstarch mixed with 1 tbsp water

Instructions:

1. Make the Crust:

  1. Preheat oven to 325°F (160°C).

  2. Mix graham cracker crumbs, sugar, and melted butter in a bowl.

  3. Press into the bottom of a 9-inch springform pan.

  4. Bake for 10 minutes, then let cool.

2. Prepare the Strawberry Swirl:

  1. In a saucepan, combine strawberries, sugar, and lemon juice.

  2. Cook over medium heat until the strawberries soften.

  3. Stir in the cornstarch mixture and cook until thickened.

  4. Blend until smooth, then let cool.

3. Make the Cheesecake Filling:

  1. In a large bowl, beat cream cheese and sugar until smooth.

  2. Add eggs one at a time, mixing after each addition.

  3. Stir in vanilla, sour cream, and heavy cream.

  4. Pour batter over the cooled crust.

4. Swirl the Strawberry Sauce:

  1. Drop spoonfuls of strawberry sauce over the cheesecake batter.

  2. Use a toothpick or knife to create swirls.

5. Bake the Cheesecake:

  1. Wrap the bottom of the pan in foil and place it in a water bath.

  2. Bake for 50-60 minutes until the edges are set but the center is slightly jiggly.

  3. Turn off the oven and let the cheesecake cool inside with the door slightly open.

6. Chill and Serve:

  1. Refrigerate for at least 4 hours, preferably overnight.

  2. Slice and enjoy!

Tips:

  • Use room-temperature ingredients for a smooth filling.

  • Don't overmix the batter to avoid cracks.

  • Store leftovers in the fridge for up to 5 days.

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