PHILADELPHIA New York-Style Strawberry Swirl Cheesecake

Ingredients and Weight:

For the Crust: - Graham cracker crumbs: 1 1/2 cups - Sugar: 1/4 cup - Unsalted butter, melted: 1/4 cup

For the Cheesecake: - PHILADELPHIA Cream Cheese, softened: 2 (8-ounce) packages - Sugar: 1 1/2 cups - Sour cream: 1 cup - Vanilla extract: 2 teaspoons - Large eggs: 3 - Strawberry preserves: 1 cup

Preparation Time:

30 minutes

Cooking Time:

60-70 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

For the Crust: 1. Preheat oven to 350°F (175°C). 2. Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Press into the bottom of a 9-inch springform pan. 3. Bake for 10 minutes, then let cool completely.

For the Cheesecake: 1. Beat cream cheese and sugar until smooth. 2. Add sour cream and vanilla extract; mix well. 3. Add eggs one at a time, mixing well after each addition. 4. Spread half of the cheesecake filling over the cooled crust. 5. Dollop strawberry preserves over the cheesecake filling. 6. Spread the remaining cheesecake filling over the preserves, swirling with a knife to create a marble effect. 7. Bake for 60-70 minutes, or until the center is set but still slightly jiggly. 8. Let cool completely in the pan, then refrigerate for at least 4 hours before serving.

Nutritional Information:

Per serving (1/8 of cake): - Calories: 370 - Fat: 21g - Saturated Fat: 13g - Cholesterol: 120mg - Sodium: 230mg - Carbohydrates: 36g - Sugar: 28g - Protein: 8g

Dish Characteristics:

Rich and creamy cheesecake with a graham cracker crust
Swirled with sweet and tangy strawberry preserves
Impressive presentation suitable for special occasions

User Comments:

"This cheesecake was a hit at my party! It was delicious and looked beautiful."
"The strawberry swirl added a perfect touch of sweetness and flavor."
"Easy to make and so satisfying. Definitely a keeper recipe!"

Special Precautions and Tips:

Use softened cream cheese for a smooth cheesecake filling.
If you don't have a springform pan, you can use a regular 9-inch baking pan. Just trim the excess crust around the edges after baking.
Let the cheesecake cool completely before refrigerating to prevent it from cracking.