Strawberry Swirl Cheesecake Recipe

Introduction

This Strawberry Swirl Cheesecake is a luscious dessert combining creamy cheesecake with a vibrant homemade strawberry sauce. Its marbled swirl adds a beautiful touch, making it perfect for special occasions or an indulgent treat.

Ingredients

• For the Strawberry Sauce:
• 1 ½ cups fresh or frozen strawberries, hulled
• ¼ cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch mixed with 1 tablespoon water
• For the Crust:
• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• ½ cup unsalted butter, melted
• For the Cheesecake Filling:
• 24 ounces (3 blocks) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• ¼ cup heavy cream

Instructions

1. Step 1: In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook until the strawberries soften, about 5-7 minutes.
2. Step 2: Use a potato masher or fork to break the strawberries into a puree.
3. Step 3: Stir in the cornstarch slurry and cook for 1-2 minutes, until thickened.
4. Step 4: Remove from heat and let it cool completely. Strain if a smoother sauce is desired.
5. Step 5: Preheat your oven to 325°F (160°C).
6. Step 6: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
7. Step 7: Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
8. Step 8: Bake for 8-10 minutes, then set aside to cool.
9. Step 9: In a large bowl, beat the cream cheese and sugar together with an electric mixer until smooth and fluffy, about 2-3 minutes.
10. Step 10: Add eggs one at a time, mixing after each addition.
11. Step 11: Mix in vanilla extract, sour cream, and heavy cream until just combined. Avoid overmixing.
12. Step 12: Pour the cheesecake filling onto the prepared crust, smoothing the top.
13. Step 13: Drop spoonfuls of the cooled strawberry sauce onto the cheesecake. Use a knife or skewer to swirl the sauce into the filling, creating a marbled effect.
14. Step 14: Place the springform pan into a larger baking dish. Fill the dish with 1-2 inches of hot water to create a water bath (this prevents cracking).
15. Step 15: Bake for 55-65 minutes, or until the edges are set and the center jiggles slightly when shaken.
16. Step 16: Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 1 hour.
17. Step 17: Remove from the water bath and cool completely at room temperature.
18. Step 18: Refrigerate for at least 6 hours, or overnight, for the best texture.
19. Step 19: Run a knife around the edges of the pan before releasing the springform.
20. Step 20: Slice and serve with additional strawberry sauce or fresh strawberries for garnish.

Tips & Variations

• Use fresh strawberries in season for the best flavor, or frozen ones when fresh aren’t available.
• For a smoother strawberry sauce, strain the mixture after cooking to remove seeds and chunks.
• If you don’t have graham crackers, digestive biscuits or shortbread cookies make a good crust substitute.
• Add a touch of almond extract to the filling for a subtle nutty twist.

Storage

Store leftover cheesecake tightly covered in the refrigerator for up to 5 days. To reheat, bring slices to room temperature or enjoy chilled. Avoid freezing as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from being made a day ahead. Refrigerate it overnight to allow the flavors to meld and the texture to set perfectly.

Why use a water bath when baking cheesecake?

The water bath helps regulate the oven temperature and adds moisture, preventing cracks and ensuring a smooth, creamy texture.

Strawberry Swirl Cheesecake Recipe

Print Recipe

★★★★★

4.4 from 148 reviews

This Strawberry Swirl Cheesecake recipe features a creamy, smooth cheesecake base with a delightful homemade strawberry sauce swirled throughout for a beautiful marbled effect. With a crunchy graham cracker crust and a luscious, tangy strawberry topping, this dessert is perfect for special occasions or an indulgent treat.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 7 hours 35 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Strawberry Sauce

• 1 ½ cups fresh or frozen strawberries, hulled
• ¼ cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch mixed with 1 tablespoon water

Crust

• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• ½ cup unsalted butter, melted

Cheesecake Filling

• 24 ounces (3 blocks) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• ¼ cup heavy cream

Instructions

1. Prepare Strawberry Sauce: In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook until the strawberries soften, about 5-7 minutes.
2. Puree Strawberries: Use a potato masher or fork to break the strawberries into a puree.
3. Thicken Sauce: Stir in the cornstarch slurry and cook for 1-2 minutes, until thickened.
4. Cool Sauce: Remove from heat and let it cool completely. Strain if a smoother sauce is desired.
5. Preheat Oven: Preheat your oven to 325°F (160°C).
6. Make Crust Mixture: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
7. Press Crust: Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
8. Bake Crust: Bake for 8-10 minutes, then set aside to cool.
9. Beat Cream Cheese and Sugar: In a large bowl, beat the cream cheese and sugar together with an electric mixer until smooth and fluffy, about 2-3 minutes.
10. Add Eggs: Add eggs one at a time, mixing after each addition.
11. Add Flavorings: Mix in vanilla extract, sour cream, and heavy cream until just combined. Avoid overmixing.
12. Pour Filling: Pour the cheesecake filling onto the prepared crust, smoothing the top.
13. Swirl Strawberry Sauce: Drop spoonfuls of the cooled strawberry sauce onto the cheesecake. Use a knife or skewer to swirl the sauce into the filling, creating a marbled effect.
14. Set Up Water Bath: Place the springform pan into a larger baking dish. Fill the dish with 1-2 inches of hot water to create a water bath (this prevents cracking).
15. Bake Cheesecake: Bake for 55-65 minutes, or until the edges are set and the center jiggles slightly when shaken.
16. Cool in Oven: Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 1 hour.
17. Cool at Room Temperature: Remove from the water bath and cool completely at room temperature.
18. Refrigerate: Refrigerate for at least 6 hours, or overnight, for the best texture.
19. Release Cheesecake: Run a knife around the edges of the pan before releasing the springform.
20. Serve: Slice and serve with additional strawberry sauce or fresh strawberries for garnish.

Notes

• Using a water bath during baking helps prevent cracks on the cheesecake surface.
• Letting the cheesecake cool slowly in the oven reduces the risk of cracking.
• For a smoother strawberry sauce, strain it after cooling.
• You can use fresh or frozen strawberries depending on availability.
• Refrigerate the cheesecake for at least 6 hours or overnight to ensure proper setting and optimal texture.

Keywords: strawberry cheesecake, swirl cheesecake, homemade cheesecake, graham cracker crust, strawberry sauce, creamy cheesecake, marbled cheesecake