Strawberry Swirl Cheesecake

In a bowl, whisk together the graham cracker crumbs, sugar and melted butter. Press the mixture into the bottom of an ungreased 9-inch springform pan. Refrigerate for 30 minutes.

In a blender or food processor, combine the strawberries and cornstarch. Place the cover on the machine, and process until the mixture is completely smooth.

Pour the strawberry cornstarch mixture into a saucepan. Bring the mixture to a boil, and boil and stir for two minutes. Pour the sauce in a bowl, and allow it to cool to room temperature. Set aside 1/3 cup of the strawberry sauce in a separate bowl. This will be the strawberry sauce that’s swirled into the cheesecake. Cover and refrigerate the remaining sauce for serving later on.

Preheat the oven to 325°F. In a bowl, use a hand mixer or stand mixer to beat the cream cheese until it’s light and fluffy. Gradually beat in the sweetened condensed milk. Add the lemon juice, and beat well. Pour in the eggs, and beat on low just until blended. Editor’s Tip: Take the time to scrape down the sides and bottom of the bowl before adding the eggs to make sure everything is incorporated. Once the eggs are added, you’ll want to do as minimal beating as possible to avoid adding too much air into the batter, which could cause your cheesecake to crack after baking.

Pour half of the cream cheese mixture over the chilled graham cracker crust. Drop half of the strawberry mixture by 1/2 teaspoonfuls onto the cream cheese layer.

Carefully spoon the remaining cream cheese mixture over the sauce. Drop the remaining strawberry sauce by 1/2 teaspoonfuls on top. With a small knife, cut through the top layer only (dip your knife just halfway into the batter) to swirl the strawberry sauce.

Bake the cheesecake until the center is almost set, 55 to 65 minutes. Cool the cheesecake at room temperature on a wire rack for 10 minutes. Carefully run a knife or mini offset spatula around the edge of the springform pan to loosen it. Cool at room temp for one hour longer. Refrigerate overnight, covering when completely cooled. Editor’s Tip: Can’t tell if the cheesecake is done? Try the cheesecake wobble test. Open the oven door and, with a wooden spoon, gently but firmly rap the side of the springform pan. You’re looking for a slight wobble, not an undercooked rippled jiggle. This is one of our favorite cheesecake tips.

Remove the side of the springform pan. Thin the reserved and chilled strawberry sauce with water if desired. Drizzle the sauce over the cheesecake slices. Store in the refrigerator. Editor’s Tip: If you’d like to make clean, picture-perfect cuts when serving your cheesecake, run a chef’s knife under hot water, and carefully wipe off the excess water, then make your first cut. Repeat these steps until you’re finished cutting and serving.