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Strawberry Swirl Cheesecake Recipe

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★★★★★

4.7 from 507 reviews

This Strawberry Swirl Cheesecake offers a creamy, dreamy texture combined with a vibrant, fresh strawberry sauce swirled throughout. A buttery graham cracker crust forms the perfect base for the rich cream cheese filling, enhanced by a homemade strawberry sauce that adds both sweetness and a pop of color. Perfect for special occasions or any time you crave a luscious dessert with a fruity twist.

Ingredients

Scale

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. Make 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 the sauce if a smoother consistency is desired.
  2. Prepare the Crust: Preheat your oven to 325°F (160°C). In a medium bowl, mix together 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 the crust for 8-10 minutes, then remove and set aside to cool.
  3. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing after each addition to incorporate fully. Mix in vanilla extract, sour cream, and heavy cream until just combined, being careful not to overmix to keep the filling light.
  4. Assemble and Add Swirl: Pour the cheesecake filling evenly over the prepared crust, smoothing the top with a spatula. Drop spoonfuls of the cooled strawberry sauce onto the cheesecake filling. Using a knife or skewer, swirl the sauce gently into the filling to create a marbled effect.
  5. Bake the Cheesecake: Place the springform pan inside a larger baking dish. Carefully fill the dish with 1-2 inches of hot water to create a water bath, which helps prevent cracking during baking. Bake for 55-65 minutes, or until the edges are set and the center jiggles slightly when the pan is shaken gently.
  6. Cool the Cheesecake: Turn off the oven and open the door slightly. Let the cheesecake cool inside the oven for 1 hour to avoid sudden temperature changes. Remove the cheesecake from the water bath and allow it to cool completely at room temperature.
  7. Chill: Refrigerate the cheesecake for at least 6 hours or overnight to ensure it sets with the best texture.
  8. Serve: Before serving, run a knife around the edges of the springform pan to loosen the cheesecake, then remove the sides. Slice and serve with additional strawberry sauce or fresh strawberries as garnish.

Notes

  • For a smoother strawberry sauce, be sure to strain the cooked sauce after it cools.
  • Do not overmix the cheesecake batter to avoid incorporating too much air, which can cause cracks during baking.
  • The water bath is essential to prevent cracking and ensure even baking.
  • Allowing the cheesecake to cool gradually in the oven helps reduce temperature shock and cracking.
  • This cheesecake is best when chilled overnight for optimal texture and flavor.

Keywords: Strawberry Swirl Cheesecake, Cream Cheese Dessert, Homemade Cheesecake, Strawberry Sauce, No Crack Cheesecake

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