Strawberry Swirl Cheesecake

By MJH

Ingredients

• Cheesecake:
• 2 1/2 cups graham cracker crumbs
• 1/3 cup butter, melted
• 24 oz. cream cheese, softened
• 1 cup sugar
• 3 eggs
• 1 Tbsp lemon juice
• 1 Tbsp vanilla extract
• 1/2 cup strawberry curd
• Strawberry Curd:
• 1 cup sliced strawberries
• 2-4 Tbsp sugar (depends on how sweet your strawberries are)
• 2 Tbsp lemon juice
• 2 1/2 tsp cornstarch

Details

Adapted from chocolatemoosey.com

Preparation

Step 1

Cheesecake:
Preheat the oven to 350F.
In a small bowl, mix together the graham cracker crumbs and melted butter. Press into the bottom and sides of a greased 9-inch springform pan.
Place on a cookie sheet and set aside.

In a large bowl, beat the cream cheese and sugar until smooth.
Add the eggs one at a time, beating after each addition.
Beat in lemon juice and vanilla.
Make sure there are no lumps because they will remain after baking.

Pour the batter into the pan. Add spoonfuls of curd on top and swirl with a knife.
Bake for 35 minutes or until the center is almost set (it will still jiggle but the top should be solid when you touch it).
Cool for 10 minutes on a wire rack.
Take a knife and run it around the edge of the pan to loosen it.
Let cool on wire rack for an hour then refrigerate overnight.
Remove the pan before serving.

Strawberry Curd:
Combine the strawberries and sugar into a blender or food processor and puree until smooth.
In a small bowl, whisk together the lemon juice and cornstarch until smooth; add to the strawberry mixture.
Puree until as smooth as possible.

Strain the mixture into a medium saucepan and discard the seeds.
Cook over medium heat until the mixture starts to boil. Stir frequently and cook a few more minutes or until it thickens.
Strain again into a heatproof container.
Let cool to room temperature then store in the refrigerator.