Description
Indulge in the ultimate flavor of strawberry cheesecake with a warm, comforting hint of cinnamon. This detailed, step-by-step recipe makes it easy to bake this delicious and impressive dessert at home.
Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Strawberry Swirl:
- 1 ½ cups fresh or frozen (thawed) strawberries, hulled and quartered
- 2 tablespoons granulated sugar
- 1 tablespoon water
- For the Cheesecake Filling:
- 32 ounces (four 8-oz blocks) full-fat cream cheese, softened to room temperature
- 1 ½ cups granulated sugar
- ¼ cup brown sugar, packed
- ½ – 1 teaspoon ground cinnamon (to taste)
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon zest
- 4 large eggs, room temperature
Instructions
- Step 1: Prepare the Crust Preheat oven to 350°F (175°C). Combine graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Press firmly into a 9-inch springform pan. Bake for 8-10 minutes. Let cool. Reduce oven to 325°F (160°C).
- Step 2: Make the Strawberry Swirl In a small saucepan, combine strawberries, 2 tablespoons granulated sugar, and water. Simmer 5-7 minutes until soft. Mash lightly. Let cool.
- Step 3: Mix the Cheesecake Filling In a large bowl, beat softened cream cheese until smooth. Gradually add 1 ½ cups granulated sugar, brown sugar, and cinnamon, beating until just combined. Mix in vanilla and lemon zest. Add eggs one at a time, beating on low speed until just incorporated.
- Step 4: Assemble the Cheesecake Wrap the springform pan tightly with foil. Pour two-thirds of filling over crust. Dollop half of the strawberry mixture. Add remaining filling, then remaining strawberry. Swirl gently with a knife.
- Step 5: Bake in a Water Bath Place springform pan in a larger roasting pan. Pour hot water into roasting pan, halfway up the sides of the springform. Bake at 325°F (160°C) for 60-75 minutes, until edges are set and center jiggles slightly.
- Step 6: Cool and Chill Turn off oven, leave cheesecake in water bath with door ajar for 1 hour. Remove, cool completely on a wire rack. Refrigerate for at least 6-8 hours, or preferably overnight, before serving.
- Prep Time: 30 mins
- Cook Time: 1 hour 15 mins