Strawberry Marbled Cheesecake
Indulge in the creamy decadence of this Strawberry Marbled Cheesecake, a show-stopping dessert that perfectly balances rich flavors and stunning presentation. Featuring a buttery graham cracker crust, a velvety cream cheese filling, and a luscious swirl of homemade strawberry sauce, every bite is a symphony of sweetness and tang. The marbled effect is achieved with an effortless swirl, creating a dessert that's as visually captivating as it is delicious. Baked using the water bath method for a crack-free finish, this cheesecake pairs beautifully with a fresh strawberry garnish or a dollop of whipped cream. Perfect for special occasions or a luxurious treat, this dessert will leave your guests raving. With keywords like "strawberry cheesecake," "marbled cheesecake recipe," and "dessert with fresh strawberries," this recipe is optimized for both your taste buds and your table!
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 80 grams Unsalted butter, melted
- 50 grams Granulated sugar (for crust)
- 900 grams Cream cheese, softened
- 200 grams Granulated sugar (for filling)
- 120 grams Sour cream
- 2 teaspoons Vanilla extract
- 3 count Eggs, large
- 250 grams Fresh strawberries, hulled and sliced
- 30 grams Granulated sugar (for strawberry swirl)
- 1 teaspoon Cornstarch
- 2 tablespoons Water
Instructions
Preheat the oven to 160°C (325°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom of the springform pan. Use the back of a spoon to create an even layer. Bake for 10 minutes, then remove from the oven and let cool.
In a food processor or blender, combine the sliced strawberries, granulated sugar, cornstarch, and water. Blend until smooth.
Pour the strawberry mixture into a small saucepan. Cook over medium heat, stirring constantly, until it thickens slightly (about 5–7 minutes). Set aside to cool.
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy, about 2–3 minutes.
Add the sour cream and vanilla extract, mixing until well incorporated.
Add the eggs, one at a time, beating on low speed between each addition to avoid overmixing.
Pour the cheesecake filling over the prepared crust. Use a spatula to smooth the surface.
Spoon dollops of the cooled strawberry sauce over the filling. Use a skewer or knife to gently swirl the strawberry sauce into the batter to create a marbled effect.
Wrap the outside of the springform pan with aluminum foil to prevent water leakage. Place the pan in a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan (water bath method).
Bake in the preheated oven for 65–75 minutes, or until the edges are set but the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. This helps prevent cracking.
Remove the cheesecake from the water bath and place it on a wire rack to cool completely. Once cooled, refrigerate for at least 4 hours or overnight for best results.
Run a knife around the edge of the pan before releasing the springform. Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
6265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 439.7 g | 564% | |
| Saturated Fat | 256.2 g | 1281% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1789 mg | 596% | |
| Sodium | 4426 mg | 192% | |
| Total Carbohydrate | 520.2 g | 189% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 382.5 g | ||
| Protein | 95.3 g | 191% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1306 mg | 100% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1830 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
