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Strawberry Swirl Cheesecake Recipe

Strawberry Swirl Cheesecake Recipe
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★★★★★

4.9 from 24 reviews

This Strawberry Swirl Cheesecake is a creamy, rich dessert featuring a buttery graham cracker crust, smooth cream cheese filling, and a vibrant strawberry swirl that adds a fresh, fruity burst in every bite. Perfect for special occasions or a delightful weekend treat, this classic cheesecake offers a balance of sweet and tart flavors with a luscious texture.

Ingredients

Scale

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • ½ cup sour cream
  • ¼ cup heavy cream

For the Strawberry Swirl:

  • 1 cup fresh strawberries, hulled and chopped
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch
  • 1 tablespoon water

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan, then wrap the outside of the pan with aluminum foil to prevent leaks during the water bath.
  2. Make the Crust: In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
  3. Prepare the Strawberry Sauce: In a small saucepan, combine strawberries, sugar, and lemon juice over medium heat. In a separate small bowl, whisk together cornstarch and water, then stir it into the strawberry mixture. Cook for 5–7 minutes, stirring constantly, until thickened. Remove from heat and strain through a fine mesh sieve to remove seeds. Allow to cool completely.
  4. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar and continue beating until creamy. Add vanilla extract. Beat in eggs one at a time, mixing on low speed just until combined. Then, mix in sour cream and heavy cream until smooth.
  5. Assemble the Cheesecake: Pour half of the cheesecake batter over the cooled crust. Spoon a few teaspoons of the strawberry sauce on top and swirl gently with a knife. Add the remaining batter, then repeat the swirling process with more strawberry sauce on top.
  6. Bake the Cheesecake: Place the springform pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan. Bake for 55–65 minutes, or until the edges are set and the center is slightly jiggly.
  7. Cool and Chill: Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour. Then remove it from the oven, take off the foil, and refrigerate for at least 6 hours or overnight.
  8. Serve: Slice the cheesecake with a warm, clean knife and drizzle with extra strawberry sauce or fresh sliced strawberries before serving.

Notes

  • Make sure all the cream cheese is softened to room temperature for a smooth batter without lumps.
  • Wrapping the springform pan with foil prevents water from leaking in during the water bath baking method.
  • Swirling the strawberry sauce into the batter gives a beautiful marbled effect and adds fruity flavor.
  • Do not overbake the cheesecake; it should have a slight jiggle in the center when done.
  • Allow sufficient chilling time for the cheesecake to set properly before slicing.
  • For best results, use fresh strawberries; however, frozen strawberries can be used after thawing and draining excess liquid.
  • Use a warm, clean knife to get neat, clean slices when serving.

Nutrition

Keywords: Strawberry Cheesecake, Swirled Cheesecake, Cream Cheese Dessert, Homemade Cheesecake, Springform Pan, Summer Desserts, Berry Desserts

Find it online: https://maicook.com/strawberry-swirl-cheesecake-recipe-2/