2 1/2cupsfresh strawberrieswashed, stemmed and halved
2cupsgraham cracker crumbs
16ozcream cheese bricksroom temperature
To make the Strawberry Sauce
To a blender, add strawberries, sugar and water. Blend until puréed.
Transfer strawberry purée into a medium saucepan.
Cook over medium-low heat until the sauce thickens, about 10-15 mins.
Remove from heat and set aside to cool to room temperature.
To make the crust
Spray an 8-inch springform pan lightly with cooking spray.
In a medium bowl, combine graham cracker crumbs with melted butter.
Pour the crust mix into the prepared springform pan and press with your fingers into the bottom of the pan.
Pop into the freezer for 15 minutes while you prepare the filling.
To make Cheesecake filling
In a large bowl, using an electric hand whisk, whisk the cream cheese, sugar, salt and vanilla until smooth and creamy.
In another bowl, whisk the whipping cream until stiff peaks form.
With a spatula, fold the whipped cream into the cheesecake filling until completely combined.
Divide the filling into 2. Set one half of the filling aside
To the other half of the filling, add in all but 2 TBSP of the strawberry sauce and mix well to combine (so reserve 2 TBSP of strawberry sauce in this step for later).
Pour the filling into the prepared crust, starting with the plain white filling. Smooth it out with a spatula and tap the pan on the kitchen counter a couple of times to allow this first layer to settle.
Then add the strawberry flavored filling on top and smooth it out with a spatula.
Add the reserved strawberry sauce in dollops on top of the cheesecake and use a thin knife to make swirl patterns on the surface of cheesecake. Do not go too deep with the skewer/knife so as not to distort the cheesecake layers.
Cover the cheesecake with plastic wrap and refrigerate for at least 8 hours, or overnight preferably. Serve chilled & enjoy!
Start by making the strawberry sauce so that it gets enough time to cool to room. temperature before you need to incorporate it into the filling.