Ingredients
- Graham crackers: 1 1/2 cups, crushed
- Unsalted butter: 6 tablespoons, melted
- Cream cheese: 32 ounces, softened
- Granulated sugar: 1 1/2 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 bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes.
- Step 2: In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream.
- Step 3: Divide cheesecake batter in half. Leave one half plain. Gently swirl strawberry preserves into the remaining half of the batter.
- Step 4: Pour the plain batter over the pre-baked crust. Then, pour the strawberry swirl batter on top of the plain batter. Use a knife or skewer to create a marbled effect.
- Step 5: Bake for 55-65 minutes, or until the edges are set but the center still has a slight jiggle. Turn off oven and let cheesecake cool inside for 1 hour.
- Step 6: Remove from oven, let cool completely, then refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- For best flavor, store leftover cheesecake tightly wrapped in the refrigerator for up to 3 days.
- To prevent a soggy crust, avoid reheating; enjoy chilled directly from the fridge!
- Garnish each slice with fresh strawberries and a dollop of whipped cream for an extra touch of elegance.
- For an even creamier cheesecake, make sure your cream cheese is fully softened before mixing; this prevents lumps!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American