New York Cheesecake with Strawberry Swirls

A timeless classic, New York cheesecake is loved for its rich, creamy texture and smooth, velvety taste. This version keeps the original elegance of the classic recipe with beautiful strawberry swirls that add a sweet fruity touch

In North America, Philadelphia cream cheese is most commonly used for cheesecakes. The original Philadelphia cream cheese became famous through Kraft, and their classic New York cheesecake recipe is considered the gold standard. This version adds delicate strawberry swirls for a beautiful homemade twist

Ingredients

For the crust

• 130 g graham crackers or other plain cookies

• 1/4 cup melted butter (56 g)

For the cheesecake

• 750 g Philadelphia cream cheese, room temperature

• 3/4 cup sugar (190 g)

• 2 tbsp flour

• 1 tsp vanilla extract

• 3/4 cup sour cream (180 ml)

• 3 eggs

• 1/3 cup strawberry jam

Steps

Crust

1. Line the bottom of a springform pan with parchment paper

2. Wrap the outside bottom and sides of the pan tightly with several layers of foil

3. Crush the graham crackers into fine crumbs using a blender or food processor

4. Mix the crumbs with the melted butter

5. Press the mixture firmly into the bottom of the pan using your fingers or the bottom of a glass

Cheesecake

6. Beat the cream cheese, sugar, and flour on medium speed for 2 minutes

7. Add the sour cream and vanilla, reduce the mixer speed, and continue beating for 2 to 3 minutes while adding the eggs one at a time

8. Pour the cheesecake mixture over the crust

9. Warm the strawberry jam in the microwave for 20 seconds

10. Drop small spoonfuls of jam over the cheesecake, leaving space between each drop, then gently run a knife through the drops to create swirls

11. Place the pan into a larger baking tray filled with hot water so the water reaches about one-quarter of the height of the pan

12. Bake in a preheated 180°C (350°F) oven for 45 minutes

The center may still look slightly underbaked, which is completely normal because it will set as it cools

Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight