Ingredients
- Graham cracker crumbs: 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 preserves: 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let cool.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth and creamy. Beat in eggs one at a time, then stir in vanilla extract and sour cream until well combined.
- Step 3: Pour half of the cream cheese mixture into the prepared crust. Dollop strawberry preserves over the remaining cream cheese mixture in the bowl and gently swirl with a knife or spoon.
- Step 4: Pour the strawberry swirl mixture over the plain cream cheese layer in the springform pan. Gently swirl with a knife or skewer to create a marbled effect.
- Step 5: Bake for 55-65 minutes, or until the cheesecake is set but the center still jiggles slightly. Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly ajar.
- Step 6: Remove from oven and refrigerate for at least 4 hours, or preferably overnight. Before serving, carefully remove the sides of the springform pan.
Notes
- For the best flavor and texture, store leftover cheesecake tightly covered in the refrigerator for up to 3 days.
- There is no need to reheat this cheesecake, as it is best enjoyed chilled straight from the refrigerator.
- Garnish each slice with fresh strawberries and a dollop of whipped cream for an elegant presentation.
- To prevent cracks, bake the cheesecake in a water bath or add a pan of hot water to the bottom rack of the oven to create steam.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American