Comfort Joy Philadelphia New York Style Strawberry Swirl
Indulge in pure decadence with the Comfort Joy Philadelphia New York Style Strawberry Swirl cheesecake—a luscious blend of rich cream cheese, velvety sour cream, and a tangy homemade strawberry swirl atop a buttery graham cracker crust. This recipe combines the creamy density of classic New York-style cheesecake with the light, no-heavy-cream-needed approach of Philadelphia cheesecake. The vibrant strawberry puree, made from fresh, sweet strawberries and a hint of lemon, adds a touch of freshness and a stunning visual swirl that makes each slice a show-stopping dessert. With its perfect balance of tangy and sweet, this oven-baked masterpiece is a must-try for special occasions or simply when you need a crowd-pleasing indulgence. Prepare to wow your loved ones with this elegant creation that’s as pleasing to the eyes as it is to the palate!
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Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar (for crust)
- 5 tablespoons Unsalted butter, melted
- 32 ounces Cream cheese (room temperature)
- 1.25 cups Granulated sugar (for filling)
- 1 cup Sour cream (room temperature)
- 2 teaspoons Vanilla extract
- 4 large Eggs (room temperature)
- 1.5 cups Fresh strawberries
- 3 tablespoons Granulated sugar (for strawberry swirl)
- 1 tablespoon Lemon juice
Directions
Step 1
Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
Step 2
In a medium bowl, mix the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter until the mixture resembles wet sand.
Step 3
Press the crust mixture into the bottom of the prepared springform pan, spreading it evenly and packing it down firmly. Bake for 10 minutes, then set aside to cool.
Step 4
In a food processor, blend fresh strawberries, 3 tablespoons of granulated sugar, and lemon juice until smooth. Strain through a fine-mesh sieve to remove seeds. Set aside the puree.
Step 5
In a large mixing bowl, beat the cream cheese and 1.25 cups of granulated sugar together until smooth and fluffy, about 2-3 minutes.
Step 6
Add the sour cream and vanilla extract to the cream cheese mixture, mixing until fully combined. Add the eggs, one at a time, beating on low speed and scraping down the sides to ensure everything is fully incorporated.
Step 7
Pour half of the cheesecake batter over the cooled crust. Spoon half of the strawberry puree in small dollops over the batter and swirl gently with a skewer or knife. Repeat with the remaining batter and puree.
Step 8
Place the springform pan on a baking sheet and bake in the preheated oven for 85-90 minutes or until the edges are set but the center jiggles slightly when gently shaken.
Step 9
Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour. This prevents cracking.
Step 10
Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 6 hours, preferably overnight, before serving.
Step 11
To serve, carefully remove the cheesecake from the springform pan and place on a serving platter. Slice and enjoy the luscious strawberry swirls in every bite!
Nutrition Facts
| Serving size | (2162.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6555.7 |
| Total Fat 453.1g | 0% |
| Saturated Fat 262.5g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1958.6mg | 0% |
| Sodium 4365.3mg | 0% |
| Total Carbohydrate 522.2g | 0% |
| Dietary Fiber 9.0g | 0% |
| Total Sugars 412.5g | |
| Protein 97.4g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 1311.9mg | 0% |
| Iron 14.4mg | 0% |
| Potassium 2041.9mg | 0% |
Source of Calories