Ingredients
Equipment
Method
- Process the strawberries and cornstarch in a food processor until smooth. Press the puree through a fine mesh sieve into a small saucepan. Discard the seeds and pulp.
- Add the sugar and butter to the saucepan. Cook the puree until thickened, about 15 minutes.
- Remove the jam from the heat and stir in the vanilla extract.
- Transfer the jam to a bowl and set it aside to cool to room temperature, about 40 minutes.
- Line the bottom of a 9-inch springform pan with foil or parchment paper and set it aside.
- In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are fully coated with butter.
- Press the crumb mixture firmly into the bottom and 1 inch up the sides of the prepared pan. Place the pan in the freezer while you prepare the filling.
- In the bowl of a stand mixer or using a handheld electric mixer, beat the cream cheese on medium speed until smooth and creamy, about 3 minutes.
- Add the confectioners' sugar and mix on low speed until the sugar is moistened. Increase the speed to medium and continue mixing until well combined, about 2 minutes.
- Add the vanilla extract, lemon juice, and salt. Mix on medium speed until well incorporated, about 1 minute.
- If you are using a stand mixer, switch to the whisk attachment. Add the heavy cream. Beat on low speed until the cream is mixed in, then turn the speed up to high and beat until the batter becomes thick and almost stiff, about 3 to 5 minutes.
- Pour the filling over the prepared crust and spread it evenly to the edges of the pan.
- Drop spoonfuls of the cooled jam evenly over the top of the filling. Use a butter knife to swirl the jam into the filling.
- Refrigerate the cheesecake for a minimum of 8 hours before serving.
Nutrition
Notes
This recipe was developed for those interested in low-carb or ketogenic desserts. The rich flavor comes from quality cream cheese and the fresh strawberry swirl.