How can I make the cheesecake less sweet?

If you prefer a less sweet cheesecake, simply reduce the amount of sugar in both the filling and the sauce. You can also add a pinch of salt to balance the sweetness and enhance flavors.

Can I freeze the cheesecake?

Yes! Wrap your cheesecake tightly in plastic wrap and aluminum foil, and it can be stored in the freezer for up to 3 months. Just be sure to let it thaw in the refrigerator overnight before serving.

What can I use instead of sour cream?

If you don’t have sour cream on hand, you can substitute it with plain Greek yogurt for a similar texture and tang. Cottage cheese blended until smooth is another option.

How do I know when the cheesecake is done baking?

A cheesecake is done when the edges are set, but the center still jiggles slightly. It will continue to set as it cools. If the center looks firm, it’s likely overbaked.

Can I use a different type of crust?

Absolutely! You can experiment with other types of crust, such as an Oreo crust for a chocolatey twist or a nut-based crust for a gluten-free option. Just make sure to adjust the baking time as necessary!

Strawberry Swirl Cheesecake – A Must-Try Creamy Delight

Ingredients

Scale

1½ cups hulled strawberries
¼ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
1 tablespoon water
1½ cups graham cracker crumbs
⅓ cup granulated sugar
½ cup melted unsalted butter
24 ounces softened cream cheese
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
¼ cup heavy cream

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Instructions

Prepare the strawberry sauce: In a small saucepan, combine hulled strawberries, sugar, and lemon juice. Cook until strawberries soften. Mash and add the cornstarch slurry, cooking until thickened. Cool completely.
Prepare the crust: Preheat the oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan. Bake for 8-10 minutes and cool.
Make the filling: Beat softened cream cheese and sugar until smooth. Add eggs one at a time, then vanilla, sour cream, and heavy cream. Mix until just combined.
Assemble: Pour filling into the crust, drop strawberry sauce on top, and swirl.
Bake: Place the pan in a larger baking dish with water. Bake for 55-65 minutes or until edges set and center jiggles. Cool with oven door cracked for 1 hour.
Chill: Refrigerate for at least 6 hours before serving.

Notes

Serve with additional strawberry sauce or fresh strawberries. For variations, consider other berry combinations or cheesecake bites.

Author: Vivian Brooks
Prep Time: 30 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 25g
Sodium: 250mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 6g
Cholesterol: 75mg