Strawberry Swirl Cheesecake with Crumb Topping
A rich and creamy cheesecake featuring a delightful strawberry swirl and a buttery crumb topping, perfect for any occasion.
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup melted butter
For the Strawberry Swirl
- 1 cup fresh strawberries (chopped)
- ¼ cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon water
For the Cheesecake Filling
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup heavy cream
For the Crumb Topping
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup cold butter (cubed)
- ¼ teaspoon cinnamon (optional)
For Garnish (Optional)
- Fresh strawberries
- Powdered sugar
Instructions
Preparation
- In a small saucepan, add strawberries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes until soft. Mix cornstarch with water and add to the pan. Stir until thick. Remove from heat and let cool.
- Preheat oven to 325°F (165°C). Mix graham crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 8 minutes. Let cool.
- Beat cream cheese until smooth. Add sugar and mix well. Beat in eggs one at a time. Add vanilla, sour cream, and heavy cream. Mix until creamy.
Assemble the Cheesecake
- Pour half of the cheesecake batter over crust. Spoon strawberry sauce on top. Swirl gently with a knife. Add remaining batter and more strawberry sauce. Swirl again lightly.
Crumb Topping
- Combine flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Sprinkle over the cheesecake.
Bake
- Bake for 55–60 minutes until the center is slightly set. Turn off oven and leave door open for 1 hour. Remove and cool completely. Refrigerate for at least 4 hours.
Notes
Serve chilled for best texture. Add fresh strawberries on top and drizzle with extra strawberry sauce if desired. Store in the refrigerator for up to 5 days and freeze slices for up to 2 months.