Ingredients

For the Strawberry Sauce:

1 ½ cups fresh or frozen strawberries, hulled
¼ cup granulated sugar

1 tablespoon lemon juice
1 tablespoon cornstarch mixed with 1 tablespoon water

For the Crust:

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar
½ cup unsalted butter, melted

For the Cheesecake Filling:

24 ounces (3 blocks) cream cheese, softened
1 cup granulated sugar
3 large eggs

1 teaspoon vanilla extract
1 cup sour cream
¼ cup heavy cream

Instructions

Step 1: In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook until the strawberries soften, about 5-7 minutes.

Step 2: Use a potato masher or fork to break the strawberries into a puree.

Step 3: Stir in the cornstarch slurry and cook for 1-2 minutes, until thickened.

Step 4: Remove from heat and let it cool completely. Strain if a smoother sauce is desired.

Step 5: Preheat your oven to 325°F (160°C).

Step 6: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.

Step 7: Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.

Step 8: Bake for 8-10 minutes, then set aside to cool.

Step 9: In a large bowl, beat the cream cheese and sugar together with an electric mixer until smooth and fluffy, about 2-3 minutes.

Step 10: Add eggs one at a time, mixing after each addition.

Step 11: Mix in vanilla extract, sour cream, and heavy cream until just combined. Avoid overmixing.

Step 12: Pour the cheesecake filling onto the prepared crust, smoothing the top.

Step 13: Drop spoonfuls of the cooled strawberry sauce onto the cheesecake. Use a knife or skewer to swirl the sauce into the filling, creating a marbled effect.

Step 14: Place the springform pan into a larger baking dish. Fill the dish with 1-2 inches of hot water to create a water bath (this prevents cracking).

Step 15: Bake for 55-65 minutes, or until the edges are set and the center jiggles slightly when shaken.

Step 16: Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 1 hour.

Step 17: Remove from the water bath and cool completely at room temperature.

Step 18: Refrigerate for at least 6 hours, or overnight, for the best texture.

Step 19: Run a knife around the edges of the pan before releasing the springform.

Step 20: Slice and serve with additional strawberry sauce or fresh strawberries for garnish.

Tips & Variations

Use fresh strawberries for a bright flavor, or frozen if fresh are out of season; just thaw and drain excess liquid before cooking.

For a smoother strawberry sauce, strain out seeds after cooking.

Swap graham cracker crust for digestive biscuits or crushed Oreo cookies for a different base flavor.

Add a splash of strawberry liqueur to the sauce for an adult twist.

Make mini cheesecakes by halving the recipe and using muffin tins with liners.

FAQs

Can I use frozen strawberries for the sauce?

Yes, frozen strawberries work well. Just thaw them before cooking and drain any extra liquid if needed to keep the sauce from becoming too watery.

How do I prevent the cheesecake from cracking?

Using a water bath during baking helps regulate the temperature and moisture, preventing cracks. Also, allow the cheesecake to cool gradually by leaving the oven door cracked open after baking before refrigerating.