Description
A creamy baked cheesecake with a vibrant strawberry swirl. This recipe creates a classic dessert perfect for any occasion.
Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/2 cup strawberry jam or preserves
- 1/4 cup fresh strawberries, mashed (optional, for extra flavor)
- Graham cracker crust (store-bought or homemade)
Instructions
- Preheat your oven to 325°F (160°C).
- Prepare your graham cracker crust in a 9-inch springform pan.
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract and sour cream until just combined. Do not overmix.
- Pour half of the cheesecake batter over the crust.
- Dollop half of the strawberry jam over the batter.
- Gently swirl the jam into the batter using a knife or skewer.
- Pour the remaining cheesecake batter over the swirled layer.
- Dollop the remaining strawberry jam on top and swirl again.
- Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove from the oven and let it cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- For a smoother swirl, warm the jam slightly.
- Ensure all ingredients are at room temperature for a lump-free batter.
- Overmixing can lead to cracks in the cheesecake.
- Cooling slowly helps prevent cracking.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American