Ingredients
- 200 grams graham cracker crumbs
- 100 grams melted butter
- 600 grams cream cheese
- 200 grams granulated sugar
- 3 eggs
- 200 grams sour cream
- 1 teaspoon vanilla extract
- 200 grams strawberry puree
- 100 grams whipped cream
- Fresh strawberries for garnish
Directions
Preheat oven to 160°C (320°F).
Combine crumbs and melted butter; press mixture firmly into the bottom of a 20cm (8-inch) springform pan.
Beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing well after each addition.
Mix in sour cream and vanilla.
Pour batter over the prepared crust.
Spoon strawberry puree over the batter in a spiral pattern and gently swirl with a toothpick.
Bake until set.
Cool completely, then chill for at least 4 hours.
Garnish with whipped cream and fresh strawberries before serving.
Frequently Asked Questions
How long does the Strawberry Swirl Cheesecake need to chill before serving?
While this recipe doesn't require baking (N/A Cook Time), proper chilling is crucial for setting the texture. You should chill the assembled cheesecake, once the cream cheese mixture is ready, for a minimum of 6 hours, though overnight is highly recommended for the best sliceable results.
Can I substitute the graham cracker crumbs for a different crust in this no-bake cheesecake?
Yes, you can substitute the 200 grams of graham cracker crumbs. Digestive biscuits or vanilla wafers work wonderfully as an alternative base. Simply use a similar weight and bind it with the 100 grams of melted butter as directed for a delicious variation.
What is the best way to prevent the cream cheese layer from cracking if I decide to bake this recipe?
Although the recipe instructions imply a no-bake method, if you choose to bake a similar recipe, the key is a slow, even temperature, such as the 160°C (320°F) specified for preheating. For insurance against cracks, always ensure your 600 grams of cream cheese and 3 eggs are at true room temperature before mixing.
