No-Fuss Strawberry Swirl Cheesecake

Gather all ingredients.

To make the crust:

Combine graham cracker crumbs, butter, sugar, and cinnamon in a bowl; mix well. Press onto the bottom of an ungreased 9-inch springform pan. Chill in the refrigerator for 30 minutes.

Preheat the oven to 300°F (150°C).

To make the filling:

In a blender, puree strawberries and cornstarch until smooth. Transfer the mixture to a saucepan and bring to a boil over high heat.

Stir until the sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup strawberry sauce; refrigerate the remaining sauce for serving.

Using a mixer, beat cream cheese until light and fluffy. Gradually beat in condensed milk. Mix in lemon juice and vanilla extract. Then, beat in eggs on low speed until just combined.

Pour half of the cream cheese mixture over the crust. Dot with half of the reserved strawberry sauce by 1/2 teaspoonfuls on the cream cheese layer.

Spoon the remaining cream cheese mixture over the sauce. Dot with remaining strawberry sauce by 1/2 teaspoonfuls on top.

With a knife, gently swirl the top layer of strawberry sauce.

Bake until the center is almost set, 45 to 50 minutes. Cool on a wire rack for 10 minutes.

Loosen the edges with a knife and let cool at room temperature for 1 hour. Refrigerate for at least 4 hours or overnight before serving.

Serve with the reserved strawberry sauce. If needed, thin the sauce with water.