Strawberry Swirl Cheesecake

Amber's graduation is three and a half weeks away. The senior project, the AP exams, the prom after-photos, the cap and gown fitted and hanging in her closet — everything is in motion toward the end of May. I do not know how to describe the feeling of watching your first child finish high school. It is pride and grief and more pride and more grief and something that is neither of those, which is exactly what it is and also the thing there is no word for.

Drove a Rapid City run Tuesday through Thursday. Three days. My longest run since the release. I sold a book at a truck stop in Wall, South Dakota — a trucker recognized me from a magazine (Truck News Monthly ran a page on me in March, which I did not realize had a circulation of anything) and asked me to sign his copy, which he had in the cab. I signed it at a counter in a gas station at 8 p.m. He said, "My wife drove too. She passed in 2019. I bought this book for her. I read it first." I said, "What was her name?" He said, "Dolores." I wrote "For Dolores, who drove" on the title page, under my name. He thanked me. He hugged me. This is now my life. I meet people in truck stops who tell me their wives are dead. I write their wives' names in my book. I am okay with this. I am more than okay with this. This is the job.

Tyler and Justin turned 15 in two consecutive weeks — Tyler on May 1 (which was Sunday), Justin will turn 15 on May 18. Tyler's birthday: chocolate sheet cake, steak, mashed potatoes, green beans. He wanted a car. He got no car. He is 15. He got a gift card to the auto parts store (from Dave) and a sweatshirt (from me) and a book about small-engine repair (from Amber, which was a perfect gift and she bought it herself). Tyler said, "Thanks, guys." Tyler thanks his family on his birthday. This is Tyler. This is why I love Tyler. He will never once in his life expect more than he has been given.

The school wants me to come talk to the shop class on the 16th. I am doing it. I have written notes. I will read a paragraph. I will answer questions. I will bring ten copies of the book, provided by Sarah, to give to any student who wants one. Mr. Kinney asked me if I would inscribe them. I said yes. I am going to write "Drive safe — Brenda Novak" in ten copies. Because Mr. Kinney's students are 15- to 18-year-olds in a shop class in Grand Island, Nebraska, many of whom will drive for a living, and I want them to remember that someone who did what they are about to do said drive safe to them.

Tyler’s birthday called for chocolate sheet cake — that’s what he asked for, and that’s what he got — but the recipe I keep coming back to for the kids’ celebrations is this strawberry swirl cheesecake, which I first made when Amber turned 13 and have made for nearly every milestone since. There’s something about a cheesecake that feels serious in a good way, like the occasion deserves the effort, and after a week of long miles and truck stops and writing dead women’s names in my book, I needed to come home and make something that required my hands and my patience. This one gives you both.

Prep Time: 25 minutes | Cook Time: 1 hour 10 minutes | Total Time: 5 hours 35 minutes (includes chilling) | Servings: 12

Ingredients

Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
Strawberry Swirl:
1 cup fresh or frozen strawberries, hulled and sliced
3 tablespoons granulated sugar
1 teaspoon lemon juice
Cheesecake Filling:
24 oz (3 blocks) full-fat cream cheese, softened to room temperature
1 cup granulated sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup full-fat sour cream
2 tablespoons all-purpose flour

Instructions

Prepare the strawberry sauce. Combine strawberries, sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, for 8—10 minutes until berries break down and the sauce thickens slightly. Remove from heat, press through a fine mesh strainer to remove seeds, and let cool completely.
Make the crust. Preheat oven to 325°F. Mix graham cracker crumbs, sugar, and melted butter in a bowl until the texture resembles wet sand. Press firmly and evenly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
Beat the filling. Using a stand mixer or hand mixer on medium speed, beat the softened cream cheese until completely smooth, about 2 minutes. Add sugar and beat until combined. Add eggs one at a time, mixing on low after each addition just until incorporated — do not overmix. Mix in vanilla, sour cream, and flour until smooth.
Swirl and assemble. Pour the cheesecake filling over the cooled crust and smooth the top. Drop the cooled strawberry sauce by spoonfuls across the surface. Use a skewer or butter knife to swirl the sauce gently into the filling in long, loose strokes.
Bake in a water bath. Wrap the outside of the springform pan tightly in two layers of heavy-duty aluminum foil. Place the wrapped pan inside a larger roasting pan and pour 1 inch of hot water into the roasting pan. Bake at 325°F for 55—65 minutes, until the edges are set but the center has a slight jiggle.
Cool slowly. Turn the oven off. Crack the oven door open and let the cheesecake sit inside for 1 hour. This prevents cracking. Remove from the water bath, peel away foil, and run a thin knife around the edge of the pan.
Chill before serving. Let the cheesecake cool to room temperature on the counter, then refrigerate uncovered for at least 4 hours, or overnight. Release the springform ring, slice, and serve cold.

Nutrition (per serving)

Strawberry Swirl Cheesecake — The Birthday Dessert That Stands In When Life Gets Big