Mini Strawberry Swirl Cheesecakes

1.Preheat your oven to 325°F (165°C) and line a standard 12-cup muffin tin with paper liners.

2.In a small bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the texture resembles wet sand.

3.Divide the crust mixture evenly among the 12 muffin cups, pressing firmly into the bottom of each with the back of a spoon or a small tamper. Bake for 5 minutes, then remove from the oven and set aside to cool slightly.

4.While the crusts cool, prepare the strawberry swirl: combine the chopped strawberries, 1 tablespoon of sugar, and lemon juice in a small saucepan over medium heat. Simmer for 8-10 minutes, stirring occasionally, until the berries break down and the liquid reduces to a thick, jam-like consistency. Remove from heat, blend with an immersion blender until smooth, and strain through a fine-mesh sieve to remove seeds. Set aside to cool.

5.In a large mixing bowl, beat the softened cream cheese and 2/3 cup of sugar on medium speed for 2-3 minutes until completely smooth and aerated. Do not overbeat, as this introduces too much air.

6.Reduce the mixer speed to low and add the eggs one at a time, mixing just until incorporated. Scrape down the sides of the bowl with a rubber spatula to ensure no lumps remain.

7.Gently fold in the sour cream and vanilla extract until the batter is uniform.

8.Divide the cheesecake batter evenly among the prepared muffin cups, filling each about 3/4 full.

9.Place 1/2 teaspoon of the strawberry reduction onto the center of each cheesecake. Using a toothpick or a skewer, gently drag the strawberry sauce through the batter in a swirling motion to create a marbled effect. Do not over-swirl or the colors will muddy.

10.Bake for 18-20 minutes. The cheesecakes are done when the edges are set and slightly puffed, but the centers still have a slight, uniform wobble when the pan is gently shaken.

11.Remove from the oven and let cool in the pan for 10 minutes. Transfer the cheesecakes to a wire rack to cool completely, then refrigerate for at least 4 hours—or preferably overnight—to allow them to set firmly before serving.