why make this recipe

Strawberry Swirl Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the fresh taste of strawberries. It’s perfect for any occasion, whether it’s a family dinner, a birthday celebration, or just a sweet treat after dinner. The bright red strawberry swirls make it not only delicious but also visually appealing. This recipe is easy to follow and sure to impress your guests!

how to make Strawberry Swirl Cheesecake

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

Directions

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

how to serve Strawberry Swirl Cheesecake

Serve the Strawberry Swirl Cheesecake chilled. It is great on its own or you can add extra strawberry sauce or fresh strawberries on top. A dollop of whipped cream can also enhance its taste!

how to store Strawberry Swirl Cheesecake

Store any leftover cheesecake in the refrigerator. Cover it well with plastic wrap or place it in an airtight container to keep it fresh. It will last up to one week in the fridge.

tips to make Strawberry Swirl Cheesecake

• Make sure your cream cheese is softened to room temperature for a smooth filling.
• Don’t overmix the cheesecake filling after adding the eggs to avoid cracks.
• If you like, you can use other fruits for swirling, like blueberries or raspberries, for a different flavor.

variation

You can turn this cheesecake into a chocolate lover’s treat by adding melted chocolate to the filling or mixing cocoa powder into the crust. You could also use a cookie crust instead of graham crackers for a different taste.

FAQs

1. Can I use store-bought strawberry sauce?
Yes, you can use store-bought strawberry sauce if you’re short on time. However, homemade sauce adds a fresh taste and is easy to make.

2. Can I freeze the cheesecake?
Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw it in the refrigerator before serving.

3. What do I do if my cheesecake cracks?
If your cheesecake cracks, don’t worry! It can still taste delicious. You can cover the crack with extra strawberry sauce or whipped cream for a nice presentation.

Strawberry Swirl Cheesecake

A delightful dessert combining creamy cheesecake with fresh strawberries, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Dessert

Cuisine American

Servings 10 servings

Calories 350 kcal

Ingredients

  

For the Strawberry Sauce

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

For the Crust

• 1.5 cups graham cracker crumbs
• 0.33 cup granulated sugar
• 0.5 cup unsalted butter, melted

For the Cheesecake Filling

• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 0.25 cup heavy cream

Instructions

 

Preparing 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.

Preparing 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.

Making 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.

Assembly and Baking

• 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.
• 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.
• 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.
• Run a knife around the edges of the pan before releasing the springform.

Serving

• Serve the Strawberry Swirl Cheesecake chilled. It is great on its own or you can add extra strawberry sauce or fresh strawberries on top. A dollop of whipped cream can also enhance its taste!

Notes

Make sure your cream cheese is softened to room temperature for a smooth filling. Don’t overmix the cheesecake filling after adding the eggs to avoid cracks. If you like, you can use other fruits for swirling, like blueberries or raspberries, for a different flavor.

Keyword bakery, cheesecake, DESSERT, strawberries, sweet

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