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To make a perfect strawberry swirl cheesecake, you need a few key ingredients. First, let's talk about the crust. For a great crust, you need graham cracker crumbs, melted butter, and sugar. These three create a nice base that holds the cheesecake together.

Strawberry Swirl Cheesecake Recipe

Impress your friends with this easy and delicious Strawberry Swirl Cheesecake recipe! This creamy treat features fresh strawberries swirled into a rich filling on a perfect crust, making it an irresistible dessert. Follow the simple step-by-step guide to create a stunning cake that will wow at any gathering. Don't miss out on the delightful tips and variations to customize your cheesecake.
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons sugar

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 cup sour cream

1 cup fresh strawberries, pureed

¼ cup powdered sugar (for the strawberry puree)

Instructions
 

Prepare the crust: Preheat your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons sugar until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and then let it cool.

    Make the cheesecake filling: In a large bowl, beat the softened cream cheese with a hand mixer until smooth and creamy. Gradually add in the granulated sugar and beat until well combined.

      Add eggs: Incorporate the eggs one at a time, mixing on low speed until just combined.

        Add vanilla and sour cream: Mix in the vanilla extract and sour cream until smooth. Do not overmix at this stage.

          Prepare strawberry puree: In a blender or food processor, blend the fresh strawberries until smooth. Add the powdered sugar and blend for an additional minute until well mixed.

            Create the swirl: Pour half of the cheesecake mixture over the cooled crust in the springform pan. Drizzle half of the strawberry puree over the cheesecake. Use a knife to create a marble effect by gently swirling the puree into the cheesecake. Repeat this process with the remaining cheesecake mixture and strawberry puree.

              Bake: Place the cheesecake in the preheated oven and bake for 1 hour, or until the center is set but still slightly jiggly.

                Cool down: Turn off the oven, crack the door open, and let the cheesecake sit inside for about 1 hour. This helps prevent cracking. After that, remove the cheesecake and let it cool to room temperature before refrigerating it for at least 4 hours, preferably overnight.

                  Serve: Carefully run a knife around the edges of the springform pan before releasing the sides. Slice the cheesecake, and serve chilled. You can drizzle extra strawberry puree on top for garnish if desired.

                    Prep Time: 30 minutes | Total Time: 6 hours (includes cooling) | Servings: 12 slices