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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.