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Strawberry Swirl Cheesecake Recipe

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4.7 from 7 reviews

This Strawberry Swirl Cheesecake features a creamy, rich filling with a beautiful marbled strawberry sauce swirl on top. The crust is made from buttery graham cracker crumbs, and the cheesecake is baked in a water bath to ensure a smooth, crack-free texture. Perfect for dessert lovers who enjoy a fresh fruit twist combined with classic cheesecake flavors.

Ingredients

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

Crust

  • 1 ½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • ½ cup unsalted butter, melted

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 7 minutes. Use a potato masher or fork to break the strawberries into a puree. Stir in the cornstarch slurry and cook for 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 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 3 minutes. Add eggs one at a time, mixing after each addition. Mix in vanilla extract, sour cream, and heavy cream until just combined, avoiding 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, which prevents cracking. Bake for 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 fresh strawberries for the best flavor, but frozen strawberries work well too—just thaw before using.
  • If you prefer a smoother strawberry sauce, strain it after cooking to remove seeds and pulp.
  • Be careful not to overmix the batter to prevent cracks and dense texture in the cheesecake.
  • The water bath is essential for even baking and preventing cracks in the cheesecake.
  • Allow plenty of chilling time for the best creamy texture and flavor development.
  • Leftover strawberry sauce can be stored in the refrigerator for up to 3 days.

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