This Strawberry Swirl Cheesecake is a decadent dessert with a creamy, velvety filling and a beautifully vibrant strawberry swirl. The perfect combination of rich cheesecake and fruity goodness, this dessert is sure to impress at any gathering or as a special treat for yourself.
Why You’ll Love This Recipe
- Stunning Presentation: The strawberry swirl adds a gorgeous pop of color.
- Creamy Perfection: Silky smooth cheesecake texture with a sweet, slightly tart strawberry balance.
- Crowd-Pleaser: A universally loved dessert for birthdays, holidays, or just because.
- Customizable: Easily swap out the fruit for other flavors or adjust the crust to your preference.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter (melted)
- Cream cheese (softened)
- Sour cream
- Eggs
- Vanilla extract
- Fresh strawberries (or frozen, thawed)
- Lemon juice
- Cornstarch
- Powdered sugar (optional for sweetness in the swirl)
Directions
- Prepare the Crust: Preheat the oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a springform pan. Bake for 10 minutes, then let it cool.
- Make the Strawberry Swirl: Blend strawberries until smooth. In a saucepan, combine the strawberry puree, sugar, lemon juice, and cornstarch. Cook over medium heat until thickened. Let it cool.
- Create the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add sour cream and vanilla extract, mixing well. Beat in eggs one at a time.
- Assemble: Pour the cheesecake filling over the crust. Spoon small dollops of strawberry sauce on top and use a skewer or toothpick to swirl the sauce into the filling.
- Bake: Place the pan in a water bath (wrap the pan in foil to prevent leaks) and bake for 55-60 minutes. The center should be slightly jiggly.
- Cool and Chill: Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
Servings and Timing
- Servings: 12 slices
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Chill Time: 4 hours (or overnight)
- Total Time: ~6 hours 30 minutes
Variations
- Berry Bliss: Swap strawberries for raspberries, blueberries, or a mix of berries.
- Chocolate Twist: Add a layer of melted chocolate on the crust before adding the filling.
- Citrus Zest: Add lemon or orange zest to the cheesecake filling for a refreshing tang.
- Gluten-Free: Use gluten-free cookies or crackers for the crust.
Storage/Reheating
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Freeze slices individually wrapped for up to 3 months. Thaw in the fridge overnight.
- Reheat: Cheesecake is best served cold, but you can let it sit at room temperature for 15-20 minutes before serving for a softer texture.
FAQs
How do I prevent my cheesecake from cracking?
Use a water bath and avoid overmixing the batter to prevent excess air bubbles.
Can I use store-bought strawberry sauce?
Yes, but homemade sauce gives you better flavor control and freshness.
What if I don’t have a springform pan?
You can use a regular pan with parchment paper, but removing the cheesecake will be trickier.
Can I make this cheesecake without eggs?
Try using a commercial egg replacer or a mix of cornstarch and water.
Do I have to use a water bath?
It helps with even cooking and prevents cracks, but you can skip it if you don’t mind a more rustic look.
How do I know when my cheesecake is done?
The edges should be set, but the center should jiggle slightly when you shake the pan.
Can I use frozen strawberries?
Yes! Just thaw and drain them before making the sauce.
What type of cream cheese is best?
Full-fat cream cheese gives the best texture and flavor.
Can I make this ahead of time?
Absolutely! It tastes even better after chilling overnight.
How do I get clean slices?
Use a sharp knife, and wipe it clean between each cut.
Conclusion
This Strawberry Swirl Cheesecake is a delightful dessert that combines creamy indulgence with a burst of fruity flavor. Whether you’re celebrating something special or just treating yourself, this cheesecake is a guaranteed hit. Try out the variations, follow the tips, and get ready to savor every delicious bite!
Print
Strawberry Swirl Cheesecake
- Prep Time: 30 minutes
- Cook Time: 1 hour 35 minutes
- Total Time: 10 hours 5 minutes (including chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in this creamy Strawberry Swirl Cheesecake, featuring a rich vanilla filling and a delightful homemade strawberry sauce swirled throughout. Perfect for any occasion, this dessert combines a buttery graham cracker crust with a luscious cheesecake center, topped off with a beautiful strawberry swirl.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1 1/2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
For the strawberry sauce:
- 2 1/2 cups fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
For the cheesecake filling:
- 24 ounces cream cheese, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup full-fat sour cream
- 1/2 cup heavy cream
Instructions
-
Prepare the crust:
- Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of the prepared pan to form an even layer. Place the crust in the freezer while preparing the filling.
-
Make the strawberry sauce:
- In a saucepan over medium heat, combine sliced strawberries and sugar. Cook for 10-13 minutes, stirring occasionally, until the strawberries break down and the mixture thickens.
- Remove from heat and blend until smooth using an immersion blender or regular blender. Set aside to cool.
-
Prepare the cheesecake filling:
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add sugar and mix until well combined.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract, sour cream, and heavy cream until the batter is smooth and well combined.
-
Assemble the cheesecake:
- Pour half of the cheesecake batter over the prepared crust.
- Drizzle half of the cooled strawberry sauce over the batter. Use a knife or skewer to gently swirl the sauce into the batter.
- Pour the remaining cheesecake batter on top and repeat the swirling process with the remaining strawberry sauce.
-
Bake the cheesecake:
- Place the springform pan on a baking sheet and bake for 1 hour and 35 minutes, or until the center is set and the top is lightly golden.
- Once done, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
-
Chill the cheesecake:
- After cooling, remove the cheesecake from the oven and refrigerate for at least 8 hours or overnight to allow it to set completely.
Notes
- Ensure all ingredients are at room temperature before starting to achieve a smooth, creamy filling.
- For a firmer crust, bake it at 325°F (163°C) for 10 minutes before adding the filling.
- To prevent cracks, avoid overmixing the batter and allow the cheesecake to cool gradually.
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