Description
Creamy cheesecake swirled with sweet strawberry puree on a buttery graham cracker crust, perfect for a summer treat.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons melted butter
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh strawberry puree
- 2 tablespoons cornstarch
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of the prepared pan.
- Beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, then vanilla. Pour over crust.
- Swirl strawberry puree (mixed with cornstarch) into cheesecake batter using a knife.
- Bake for 30-35 minutes until set. Cool completely, then refrigerate for at least 4 hours before cutting into bars.
Notes
You can customize the seasonings to taste.