Baked Strawberry Cheesecake

Make the Sauce:

1. Make the strawberry sauce according to recipe directions and allow it to cool. Divide the strawberry sauce in half - half of the sauce will be used to make the strawberry swirls and the other half can be used for a topping.

Make the Crust:

1. Preheat the oven to 325°F. Grease a 9” springform pan and set aside.
2. Mix the graham cracker crumbs with the cinnamon, ginger, salt and melted butter until combined and crumbly.
3. Place the mixture into the prepared springform pan and evenly spread out.
4. Use a flat bottomed glass to press the crust in, allowing it to go up the side a little.
5. Bake for 10 minutes. Remove and cool.

Make the Cheesecake Batter:

1. In a large mixing bowl, beat the cream cheese with a hand mixer for about 2 minutes, until soft and fluffy.
2. Add in the sugar and vanilla and mix until just barely combined.
3. Add in the eggs and mix until just barely combined.
4. Add in the sour cream, salt, and lemon zest and juice. Mix until just barely combined. Do not overmix. The mixture should look smooth and glossy, but still thick.

Assemble the Cheesecake:

1. Pour half of the cheesecake mixture into the cooled crust.
2. Dollop some of the strawberry sauce (the half reserved for the swirls) by spoonfuls onto the cheesecake mixture.
3. Carefully place the remaining cheesecake mixture on top of the strawberry sauce. Smooth the top.
4. Dollop the remaining strawberry sauce for swirls onto the top of the cheesecake mixture, using spoonfuls to randomly space out the dollops of different sizes.
5. Use a sharp knife to drag through the dollops, allowing swirls to create.
6. Bake for 45 - 50 minutes, on the middle shelf of the oven, until the edges are golden and the middle is only slightly jiggly.
7. Turn the oven off, and leave the cheesecake in the oven with the door closed for 30 minutes to cool.
8. Remove the pan from the oven and place on a wire rack. Cool in the pan for 45 minutes, until mostly room temperature.
9. Cover the cheesecake with plastic wrap and place in the refrigerator for about 4 hours to chill.
10. Release the springform pan from around the cheesecake and serve with remaining strawberry sauce.
11. If you've tried this recipe, come back and let us know how it was in the comments or ratings!