Ingredients
Scale
- For the crust: 1 1/2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/4 cup unsalted butter, melted
- Pinch of salt
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 cup fresh strawberries, chopped for swirl
- 1/2 cup strawberry puree for swirl
Instructions
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, 2 tablespoons sugar, melted butter, and salt. Press into bottom of pan and bake 8 minutes. Cool.
- Beat cream cheese with 1 cup sugar until very smooth. Add vanilla, then eggs one at a time. Mix in sour cream and heavy cream until just combined.
- Pour filling over crust. Dollop strawberry puree and scatter chopped strawberries on top; swirl with a knife to create ribbons.
- Bake 45-50 minutes until center barely jiggles. Turn off oven and let cheesecake rest in oven 1 hour. Refrigerate at least 4 hours or overnight.
- Serve chilled, optionally with fresh berries.
Notes
- Cool completely before refrigerating to prevent cracks.
- For deeper strawberry flavor, fold more puree into the filling at the end.
- To freeze, wrap slices individually and freeze up to 1 month.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 22g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
