Philadelphia New York-Style Strawberry Swirl Cheesecake

Recipe View 5 mins Preheat oven to 325°F (160°C). Line a 13x9-inch baking pan with aluminum foil, ensuring the foil extends over the sides to create handles. (5 minutes)

Recipe View 15 mins In a medium bowl, combine graham cracker crumbs, 3 tablespoons of sugar, and melted butter. Press the mixture firmly onto the bottom of the prepared pan to form a crust. Bake for 10 minutes. (15 minutes)

Recipe View 5 mins While the crust is baking, in a large bowl, beat the softened cream cheese, 1 cup of sugar, flour, and vanilla extract with an electric mixer on medium speed until smooth and well combined. (5 minutes)

Recipe View 2 mins Add sour cream to the cream cheese mixture and mix until just combined. Do not overmix. (2 minutes)

Recipe View 3 mins Add eggs one at a time, mixing on low speed after each addition until just blended. Be careful not to overmix the batter. (3 minutes)

Recipe View 1 mins Pour the cream cheese mixture over the baked crust, spreading evenly. (1 minute)

Recipe View 5 mins Gently drop small spoonfuls of strawberry jam over the cheesecake batter. Use a knife or skewer to swirl the jam into the batter, creating a marbled effect. (5 minutes)

Recipe View 40 mins Bake in the preheated oven until the center is almost set but still has a slight wobble, about 40 minutes. (40 minutes)

Recipe View 1 hrs Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking. (60 minutes)

Recipe View 30 mins Remove the cheesecake from the oven and let it cool completely at room temperature. (30 minutes)

Recipe View 4 hrs Carefully lift the cheesecake from the pan using the foil handles. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to fully set. (240 minutes)

Recipe View Cut into 16 pieces to serve. Store leftover cheesecake in the refrigerator.