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Strawberry Swirl Cheesecake Recipe

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4.1 from 80 reviews

This Strawberry Swirl Cheesecake recipe offers a luscious, creamy cheesecake with a tangy graham cracker crust and a vibrant strawberry swirl made from fresh or frozen strawberries. The cheesecake is baked in a water bath to ensure a smooth texture and minimal cracking, providing a perfect balance of sweetness and berry freshness.

  • Total Time: 7 hours 25 minutes
  • Yield: 12 servings

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

Instructions

  1. Prepare the 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.
  2. Make 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.
  3. Prepare 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, being careful not to overmix.
  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. Using a knife or skewer, swirl the sauce into the filling to create a marbled effect.
  5. Bake in a Water Bath: 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 55-65 minutes or until the edges are set and the center jiggles slightly when shaken.
  6. Cool the Cheesecake: 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

  • Using a water bath helps prevent cracks and ensures even baking of the cheesecake.
  • Letting the cheesecake chill overnight improves flavor and texture.
  • Straining the strawberry sauce is optional if a smoother swirl is preferred.
  • Make sure all cream cheese is softened for a smooth filling.
  • Be careful not to overmix the filling to avoid air bubbles that can cause cracking.
  • Author: Olivia
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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