Ingredients
For The strawberry swirl:
- 16 ounces (about 3 cups) fresh strawberries hulled and halved
- ¼ cup (50 g) granulated sugar
- 2 tablespoons lemon juice
For the graham cracker crust:
- 1 ½ cups (180 g) graham cracker crumbs about 12 full-sized crackers
- ¼ cup (50 g) granulated sugar
- 5 tablespoons (71 g) unsalted butter melted
For the cheesecake:
- 32 ounces (four 8-ounce blocks) full-fat cream cheese softened
- 1 ½ cups (300 g) granulated sugar
- 1 cup (227 g) sour cream room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon cornstarch
- 4 large eggs room temperature
Instructions
Make the strawberry filling:
- In a medium saucepan over medium heat, combine strawberries, sugar, and lemon juice. 16 ounces (about 3 cups) fresh strawberries ¼ cup (50 g) granulated sugar 2 tablespoons lemon juice
- Cook for 10–12 minutes, stirring occasionally, until the strawberries are soft and syrupy.
- Remove from the heat and place in a blender and blend until smooth, then let cool completely.
Make the graham cracker crust:
- Preheat the oven to 350°F (180°C) and position a rack in the center of the oven.
- In a food processor pulse graham crackers until finely ground. Add sugar and melted butter and pulse until well combined. 1 ½ cups (180 g) graham cracker crumbs ¼ cup (50 g) granulated sugar 5 tablespoons (71 g) unsalted butter
- Press the mixture into the bottom of the prepared pan and slightly up the sides.. Bake for 10 minutes, then set aside to cool.
Make the cheesecake filling:
- In a large bowl, with an electric mixer, beat cream cheese and sugar until smooth on medium speed until smooth and combined, about 3 to 4 minutes. 32 ounces (four 8-ounce blocks) full-fat cream cheese 1 ½ cups (300 g) granulated sugar
- Add sour cream, vanilla, and cornstarch, and mix on medium speed until combined. Scrape down the bowl. 1 cup (227 g) sour cream 1 tablespoon vanilla extract 1 tablespoon cornstarch
- Add eggs one at a time, mixing on low speed just until incorporated. Scrape down the bowl after each addition. 4 large eggs
Assemble and bake the cheesecake
- Lower the heat on the oven to 325°F (160°C).
- Wrap springform pan. Wrap the outside of the springform pan in three layers of aluminum foil, ensuring none of the pan is exposed. You can also use a slow cooker liner as an added layer. Or place your springform pan inside a larger cake pan before placing in the roasting pan. You want to make sure that the springform pans sides and bottom are completely covered with tinfoil so that no water seeps inside and ruins the cheesecake.
- Bake the cheesecake. Prepare pan and boiling water: Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.
- Pour filling into the pan. Pour half of the cheesecake filling into the springform pan, over the graham cracker crust. Smooth the top with a rubber spatula.
- Add strawberry sauce. Drop spoonfuls of 1/2 of the the strawberry sauce over the top, then use a knife or skewer to swirl it into the batter.
- Add remaining cheesecake batter and strawberry sauce. Add remaining cheesecake batter on top. Spread smooth with a spatula. Drop spoonfuls of the remaining strawberry sauce over the top and swirl with the tip of a knife.
- Place in oven. Place the roasting pan with the springform pan in it, in the oven.
- Add hot water. Carefully pour the hot water into the roasting pan, pouring until the water reaches halfway up the side of the springform pan.
- Bake the cheesecake. Bake at 325°F (160°C) for 1 hour and 20 minutes until the edges of the cheesecake are set and slightly golden brown, and the middle of the cheesecake is set but still slightly wobbly.
- Allow cheesecake to cool in the oven. Turn off the heat of the oven. Crack open the oven door and let the cake cool in the oven, as the oven cools, for another hour, which will help prevent the cheesecake from cracking.
- Chill the cheesecake. Cover the top of the cheesecake with a paper towel (to help with condensation forming) and then cover in foil. Chill in the refrigerator for a minimum of 4 hours, or overnight.
- Serving the cheesecake. When ready to serve, remove the foil. Run a knife around the edges and remove the outer ring of the pan. Cut into slices and serve.