1. Prepare the Strawberry Swirl

The first step in creating the eye-catching swirl is to make a simple strawberry compote. Here’s how:

• Cook the Strawberries: In a medium saucepan, combine frozen strawberries and lemon juice over medium-high heat. Stir occasionally as the strawberries thaw and begin to release their juices. After 5-8 minutes, the strawberries should be soft enough to mash.
• Add Sugar: Stir in 4 tablespoons of sugar and continue to cook for an additional 5 minutes, allowing the mixture to become syrupy.
• Thicken the Sauce: In a small bowl, mix the cornstarch and cold water until dissolved. Add this mixture to the strawberries and cook, stirring constantly, until the sauce thickens (about 1-2 minutes). Set aside to cool.

2. Make the Graham Cracker Crust

The base of this cheesecake is a classic graham cracker crust, which adds a delightful buttery crunch.

• Preheat the Oven: Start by preheating your oven to 350°F (175°C).
• Combine Ingredients: In a mixing bowl, combine the graham cracker crumbs, 4 tablespoons of sugar, and the melted butter. Stir until the crumbs are evenly coated and resemble wet sand.
• Form the Crust: Press the crumb mixture into the bottom of a 9-inch springform pan, ensuring an even layer. Use the back of a spoon or the bottom of a measuring cup to press down firmly.
• Bake and Cool: Bake the crust for 10 minutes, then set aside to cool while you prepare the cheesecake filling. Reduce the oven temperature to 325°F (165°C) for baking the cheesecake.

3. Make the Cheesecake Filling

The cheesecake filling is the heart of this dessert—rich, creamy, and perfectly balanced.

• Mix Sugar and Cornstarch: In a small bowl, whisk together the sugar and cornstarch. This helps prevent the cheesecake from cracking as it bakes.
• Beat the Cream Cheese and Sour Cream: In a large mixing bowl, beat the softened cream cheese and room-temperature sour cream together until smooth and creamy. Make sure there are no lumps, as this will affect the texture of the cheesecake.
• Add Sugar Mixture and Vanilla: Gradually add the sugar-cornstarch mixture and vanilla extract, mixing well to combine.
• Incorporate the Eggs: Add the eggs one at a time, beating on low speed after each addition. Be careful not to overmix, as this can lead to cracks in the cheesecake.

4. Assemble and Swirl the Cheesecake

Now that your crust, filling, and strawberry swirl are ready, it’s time to assemble.

• Pour the Cheesecake Batter: Pour the cheesecake batter over the cooled graham cracker crust, spreading it evenly.
• Swirl the Strawberry Mixture: Spoon or pipe small dollops of the strawberry sauce onto the surface of the cheesecake. Using a chopstick or the tip of a knife, swirl the strawberry mixture to create a marbled effect.

5. Bake in a Water Bath

A water bath ensures even cooking and prevents the cheesecake from cracking.

• Wrap the Pan: Wrap the outside of the springform pan in heavy-duty aluminum foil to prevent water from seeping in.
• Create the Water Bath: Place the foil-wrapped pan in a large roasting pan. Pour boiling water into the roasting pan until it reaches about 1 inch up the sides of the springform pan.
• Bake: Bake the cheesecake at 325°F for 1 hour and 40 minutes. After the time has passed, turn off the oven, crack the door open, and allow the cheesecake to cool in the oven for another hour.

6. Chill and Serve

• Cool the Cheesecake: Once the cheesecake has cooled to room temperature, refrigerate it for at least 8 hours or overnight. This allows the flavors to meld and the texture to firm up.
• Serve and Enjoy: After chilling, carefully remove the cheesecake from the springform pan. Slice into pieces and serve with a fresh strawberry garnish for added flair.