Ingredients:

  • 150g Graham cracker crumbs
  • 42g Unsalted butter, melted
  • 12g Granulated sugar
  • 0.5g Fine sea salt
  • 450g Full-fat cream cheese, room temperature
  • 100g Granulated sugar
  • 100g Large eggs, room temperature
  • 60g Sour cream
  • 5ml Pure vanilla extract
  • 5ml Fresh lemon juice
  • 150g Fresh strawberries, hulled and chopped
  • 12g Granulated sugar (for swirl)
  • 5ml Fresh lemon juice (for swirl)

Instructions:

  1. Preheat oven to 160°C (325°F) and line a 12-count muffin tin with paper liners. Combine graham cracker crumbs, melted butter, 1 tbsp sugar, and salt until the texture resembles wet sand.
  2. Press the crust mixture into the bottom of each liner. Pre-bake the crusts for 5 minutes, then remove from the oven to cool slightly.
  3. Prepare the strawberry reduction by simmering chopped strawberries, sugar, and lemon juice in a small saucepan over medium heat for 8–10 minutes until thickened. Strain through a fine-mesh sieve and set aside.
  4. In a large bowl, beat the room-temperature cream cheese and sugar on medium-low speed until completely smooth. Add eggs one at a time, followed by sour cream, vanilla, and lemon juice, mixing only until just combined.
  5. Divide the cheesecake batter evenly among the 12 muffin cups. Drop small dots of the strawberry reduction onto each cup and swirl with a toothpick to create a marble pattern.
  6. Bake for 18 minutes until the edges are set but the centers maintain a slight jiggle. Remove from the oven and allow to cool at room temperature before refrigerating for at least 2 hours.