I love cheesecake! What’s not to love? It’s rich, creamy, and delicious. When I have dessert out at a restaurant, nine times out of ten I will choose cheesecake with fruit drizzled on top. YUM! In honor of National Cheesecake Day on July 31st it might be fun to try your hand at making your own cheesecake at home. I found this simple cheesecake recipe in The Cheesecake Bible by George Geary.
Strawberry Swirl Cheesecake
Preheat oven to 325⁰F
6 inch cheesecake pan, ungreased, or springform pan with 3 inch sides, greased
¾ cup graham crackers
2 Tablespoons unsalted butter, melted
2 packages (each 8 oz) cream cheese, softened
¾ cup granulated sugar
1/3 cup strawberry preserves or jam
1 teaspoon vanilla extract
- Crust: In a bowl, combine graham cracker crumbs and butter. Press into bottom of cheesecake pan and freeze.
- Filling: In a mixer bowl fitted with a paddle attachment, beat cream cheese and sugar on medium-high speed until very smooth, for 3 minutes. Add eggs one at a time, beating after each addition. Stir in vanilla. Swirl in strawberry preserves.
- Pour over frozen crust, smoothing out to sides of pan. Bake in preheated oven until top is light brown and center has a slight jiggle to it, 30 – 40 minute. Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before serving.
Cheesecake related mysteries to read while you are waiting for your masterpiece to bake and cool:
Throw Darts at a Cheesecake by Denise Dietz
Cherry Cheesecake Murder by Joanne Fluke