Strawberry cheesecake swirl

By á-73113

Ingredients

• Crust
• 1 1/2 cups graham cracker crumbs
• 4 Tablespoons unsalted butter, melted
• Strawberry Swirl
• 1 cup fresh strawberries
• 2 Tablespoons sugar
• Filling
• 32 ounces cream cheese, room temperature
• 1 1/2 cups sugar
• Pinch of salt
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature

Preparation

Step 1

Crust
Preheat the oven to 325˚ F.
Line cupcake pans with paper liners.
In a small bowl, combine the graham cracker crumbs and melted butter.
Press a spoonful into each of your paper liners.
Combine the strawberries and sugar in a blender or food processor. Process until smooth and set aside.
Filling
For the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy.
Blend in the sugar until smooth.
Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition.
To assemble, put 3 spoonful of the cheesecake batter over the crust in each cupcake liner. Add ½ teaspoon of strawberry puree in a few dots over the cheesecake filling.
Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.
Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking.
Let cool on wire rack and then transfer to the refrigerator and let chill for 2 hours before serving.