Strawberry Swirl Cheesecake

1. Make the Strawberry Sauce

1. In a saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook 5–7 minutes until softened.

2. Mash into a puree.

3. Stir in the cornstarch slurry and cook 1–2 minutes until thick.

4. Remove from heat and cool completely. (Strain if you want it super smooth.)

2. Prepare the Crust

1. Preheat oven to 325°F (160°C).

2. Mix crumbs, sugar, and melted butter until combined.

3. Press into the bottom of a 9-inch springform pan.

4. Bake 8–10 minutes; let cool.

3. Make the Cheesecake Filling

1. Beat cream cheese and sugar 2–3 minutes until smooth.

2. Add eggs one at a time.

3. Add vanilla, sour cream, and heavy cream—mix gently to avoid overmixing.

4. Assemble

1. Pour the filling onto the crust.

2. Spoon dollops of strawberry sauce on top.

3. Swirl gently with a knife or skewer for a marbled look.

5. Bake

1. Place the pan into a larger baking dish.

2. Add 1–2 inches of hot water (water bath).

3. Bake 55–65 minutes, until edges are set but center still slightly jiggles.

6. Cool and Chill

1. Turn off the oven, crack the door, and let the cheesecake sit 1 hour.

2. Remove from the water bath and cool fully.

3. Refrigerate 6 hours or overnight.

7. Serve

• Run a knife around the edges before removing the springform.

• Slice and add extra strawberry sauce or fresh strawberries.