Description
A delightful cheesecake swirled with fresh strawberries, perfect for spring and summer gatherings.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- ¾ cup granulated sugar
- 1 cup heavy cream
- 1 tsp vanilla extract
- 2 cups fresh strawberries, mashed with a little sugar
Instructions
- Preheat the oven to 325°F (160°C). Crush the graham crackers until fine crumbs form. Combine the crumbs with melted butter and press into the bottom of a 9-inch springform pan. Bake for 10 minutes and allow to cool.
- In a mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and whisk in the heavy cream and vanilla until fluffy.
- In a separate bowl, mash the fresh strawberries with a fork and mix in sugar to taste.
- Pour half of the cheesecake filling over the crust. Spoon dollops of the strawberry mixture on top and swirl together with a knife. Add the remaining cheesecake filling and top with more strawberry swirls.
- Bake for 50-60 minutes until the edges are set but the center jiggles. Turn off the oven, crack the door open, and let cool slowly.
- Refrigerate for at least 4 hours, or overnight, before serving. Slice and garnish with fresh strawberries.
Notes
For a gluten-free option, use crushed almond flour cookies instead of graham crackers. Chilling overnight enhances the flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: cheesecake, strawberries, dessert, summer, family recipe