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Strawberry Swirl Cheesecake Recipe

Strawberry Swirl Cheesecake Recipe
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★★★★★

4.7 from 28 reviews

This Strawberry Swirl Cheesecake features a creamy, rich filling with a delightful homemade strawberry sauce swirled throughout. The graham cracker crust adds a perfect buttery crunch, while the water bath baking method ensures a smooth, crack-free finish. Perfect for dessert lovers wanting a fruity twist on classic cheesecake.

Ingredients

Scale

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

Notes

  • Use full-fat cream cheese for a rich, creamy texture.
  • Let the cheesecake cool gradually to prevent cracks.
  • For a smoother strawberry sauce, strain out seeds and pulp after cooking.
  • Make sure all ingredients are at room temperature for better mixing.
  • This cheesecake can be stored in the refrigerator for up to 5 days.
  • Freezing leftovers is possible; thaw overnight in the refrigerator before serving.

Nutrition

Keywords: strawberry cheesecake, cheesecake recipe, homemade cheesecake, strawberry swirl, dessert, creamy cheesecake, graham cracker crust

Find it online: https://tastybella.com/strawberry-swirl-cheesecake-recipe/