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Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined and the crumbs are moistened.

Press the graham cracker mixture evenly into the bottom of the prepared baking pan. Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool slightly.

While the crust is cooling, prepare the strawberry swirl. In a small saucepan, combine the quartered strawberries, 2 tablespoons granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries soften and break down, about 5-7 minutes. Mash with a fork or potato masher to create a chunky sauce. Let cool.

In a large bowl, using an electric mixer, beat the softened cream cheese and 1/2 cup granulated sugar until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.

Beat in the egg, vanilla extract, and sour cream until just combined. Be careful not to overmix.

Pour the cheesecake filling over the cooled graham cracker crust. Drop spoonfuls of the strawberry sauce over the cheesecake filling. Use a knife or a skewer to gently swirl the strawberry sauce into the cheesecake batter.

Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle. Do not overbake. Remove from oven and let cool completely on a wire rack.

Once cooled, transfer the pan to the refrigerator and chill for at least 2 hours (or preferably overnight) before slicing and serving.


Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined and the crumbs are moistened.

Press the graham cracker mixture evenly into the bottom of the prepared baking pan. Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool slightly.

While the crust is cooling, prepare the strawberry swirl. In a small saucepan, combine the quartered strawberries, 2 tablespoons granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries soften and break down, about 5-7 minutes. Mash with a fork or potato masher to create a chunky sauce. Let cool.

In a large bowl, using an electric mixer, beat the softened cream cheese and 1/2 cup granulated sugar until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.

Beat in the egg, vanilla extract, and sour cream until just combined. Be careful not to overmix.

Pour the cheesecake filling over the cooled graham cracker crust. Drop spoonfuls of the strawberry sauce over the cheesecake filling. Use a knife or a skewer to gently swirl the strawberry sauce into the cheesecake batter.

Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle. Do not overbake. Remove from oven and let cool completely on a wire rack.

Once cooled, transfer the pan to the refrigerator and chill for at least 2 hours (or preferably overnight) before slicing and serving.
