Ingredients
Equipment
Method
- Mix graham cracker crumbs with sugar and melted butter until the crumbs are evenly coated and the mixture resembles wet sand. Press this mixture firmly into the bottom of a springform pan to create a compact crust. Bake at 350°F (175°C) for 10 minutes, then let it cool completely.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer or whisk. Add sugar and vanilla, and continue mixing until well combined and fluffy.
- One at a time, add eggs to the cream cheese mixture, mixing on low speed after each addition until just combined. The filling should be smooth and slightly thickened.
- Puree or mash the sliced strawberries with two tablespoons of sugar until smooth, then fold about half of the strawberry puree into the cheesecake batter to create swirls.
- Pour the creamy batter over the cooled crust, smoothing the top with a spatula. Gently dollop or pour the remaining strawberry puree over the surface, then use a toothpick or skewer to swirl it into the batter, creating streaks and patterns.
- Bake the cheesecake at 325°F (160°C) for about 60 minutes, until the edges are set but the center still slightly jiggles. Turn off the oven and let it cool inside for an hour to prevent cracks.
- Remove the cheesecake from the oven and chill in the refrigerator for at least 4 hours or overnight until fully set and cold. Before serving, garnish with fresh strawberry slices if desired.
Notes
For best results, ensure cream cheese is softened and eggs are at room temperature. Use fresh strawberries for vibrant color and flavor. Swirling creates a beautiful, artistic pattern but can be adjusted to taste for more or less streaking.