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Strawberry Swirl Cheesecake Recipe

Strawberry Swirl Cheesecake Recipe
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★★★★★

4.9 from 11 reviews

This Strawberry Swirl Cheesecake features a creamy, smooth cream cheese filling with a beautiful marbled swirl of fresh strawberry sauce. A buttery graham cracker crust forms the perfect base for this elegant and delicious dessert, ideal for any special occasion or a delightful treat.

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 cup sour cream
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons all-purpose flour

For the Strawberry Swirl:

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

Instructions

  1. Prepare the Strawberry Swirl: In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until the berries release their juices, about 5 minutes. Stir in the cornstarch mixture and cook until slightly thickened, about 1–2 minutes. Remove from heat, blend until smooth, and let it cool completely.
  2. Preheat the Oven: Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper.
  3. Make the Crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then let it cool while you prepare the filling.
  4. Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and mix until fully incorporated. Beat in the sour cream, then add eggs one at a time, mixing on low speed after each addition. Stir in vanilla and flour just until combined.
  5. Assemble the Cheesecake: Pour half of the cheesecake batter over the crust. Drizzle half of the strawberry sauce in small dollops and swirl gently with a knife or skewer. Repeat with remaining batter and strawberry sauce for a beautiful marbled effect.
  6. Bake the Cheesecake: Place the pan in a larger roasting pan. Add hot water to the outer pan until it reaches halfway up the sides of the cheesecake pan (this prevents cracks). Bake for 60–70 minutes, or until the center is almost set but still slightly jiggly.
  7. Cool and Chill: Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour. Remove from the water bath, run a knife around the edge, and let it cool completely on a wire rack. Chill in the refrigerator for at least 6 hours or overnight.
  8. Serve: Slice and serve cold, topped with extra strawberry sauce or fresh strawberries for an elegant finish.

Notes

  • For best results, ensure cream cheese is softened to room temperature before mixing to avoid lumps.
  • Use a water bath during baking to prevent cracks in the cheesecake.
  • The cheesecake should have a slight jiggle in the center when done baking to ensure creamy texture.
  • Chilling overnight improves the texture and flavor.
  • Fresh strawberries can be used as a topping for added freshness and decoration.

Nutrition

Keywords: Strawberry Swirl Cheesecake, Baked Cheesecake, Creamy Desserts, Strawberry Recipes, Sweet Treats

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