Strawberry Swirl Cheesecake

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

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Strawberry Swirl Cheesecake

Strawberry Swirl Cheesecake

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  • Author: Kimberly
  • 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

Units Scale

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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