Ingredients
- Graham crackers, crushed: 1 1/2 cups
- Unsalted butter, melted: 6 tablespoons
- Cream cheese, softened: 32 ounces
- Granulated sugar: 1 1/4 cups
- Eggs: 4 large
- Vanilla extract: 1 teaspoon
- Sour cream: 1 cup
- Strawberry jam: 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter; press into the bottom of a 9-inch springform pan. Bake for 10 minutes.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream.
- Step 3: Divide the batter in half. Leave one half plain. Gently swirl strawberry jam into the other half.
- Step 4: Pour the plain batter over the crust. Then, dollop the strawberry batter over the plain batter. Use a knife to swirl the strawberry batter into the plain batter, creating a marbled effect.
- Step 5: Bake for 55-65 minutes, or until the center is almost set. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Step 6: Refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- Store leftover cheesecake tightly wrapped in the refrigerator for up to 5 days, ensuring optimal freshness and preventing it from drying out.
- While reheating isn't typically recommended, a small slice can be brought to room temperature for about 15-20 minutes to enhance its creamy texture.
- Garnish each slice with fresh strawberries and a dollop of whipped cream for an elegant and delicious presentation.
- For a more pronounced strawberry flavor, gently warm the jam before swirling it into the batter, making it easier to incorporate and creating more vibrant swirls.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American