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Strawberry Swirl Cheesecake: A Sweet Indulgence

Strawberry Swirl Cheesecake made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup melted butter
  • 1/4 cup sugar
  • 4 packages 32 oz cream cheese, softened
  • 1 1/4 cups sugar
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup fresh strawberries hulled and diced
  • 1 tablespoon lemon juice

Method
 

  1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press into the bottom of the prepared pan.
  3. In a large bowl, beat the softened cream cheese until smooth. Add sugar and vanilla, continuing to beat until well combined.
  4. Add eggs one at a time, beating well after each addition. Fold in the sour cream until the mixture is smooth.
  5. Pour the cheesecake filling over the crust in the pan.
  6. In a blender, puree the strawberries, sugar, and lemon juice. Drop spoonfuls of the strawberry puree onto the cheesecake batter and use a knife to swirl.
  7. Bake for 55-60 minutes until the center is set. Let cool and refrigerate for at least 4 hours or overnight before serving.
  8. Slice and serve chilled, enjoying the layers of creaminess and fruity goodness.

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