Strawberry Swirl Cheesecake Recipe

Introduction

This Strawberry Swirl Cheesecake is a delightful treat combining creamy, rich cheesecake with a vibrant, fruity strawberry sauce. The marbled effect adds a beautiful finish that’s perfect for any occasion.

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. Step 1: In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook until the strawberries soften, about 5-7 minutes.
2. Step 2: Use a potato masher or fork to break the strawberries into a puree.
3. Step 3: Stir in the cornstarch slurry and cook for 1-2 minutes, until thickened.
4. Step 4: Remove from heat and let it cool completely. Strain if a smoother sauce is desired.
5. Step 5: Preheat your oven to 325°F (160°C).
6. Step 6: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
7. Step 7: Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
8. Step 8: Bake for 8-10 minutes, then set aside to cool.
9. Step 9: In a large bowl, beat the cream cheese and sugar together with an electric mixer until smooth and fluffy, about 2-3 minutes.
10. Step 10: Add eggs one at a time, mixing after each addition.
11. Step 11: Mix in vanilla extract, sour cream, and heavy cream until just combined. Avoid overmixing.
12. Step 12: Pour the cheesecake filling onto the prepared crust, smoothing the top.
13. Step 13: Drop spoonfuls of the cooled strawberry sauce onto the cheesecake. Use a knife or skewer to swirl the sauce into the filling, creating a marbled effect.
14. Step 14: Place the springform pan into a larger baking dish. Fill the dish with 1-2 inches of hot water to create a water bath (this prevents cracking).
15. Step 15: Bake for 55-65 minutes, or until the edges are set and the center jiggles slightly when shaken.
16. Step 16: Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 1 hour.
17. Step 17: Remove from the water bath and cool completely at room temperature.
18. Step 18: Refrigerate for at least 6 hours, or overnight, for the best texture.
19. Step 19: Run a knife around the edges of the pan before releasing the springform.
20. Step 20: Slice and serve with additional strawberry sauce, if desired.

Tips & Variations

• Use fresh strawberries in season for the best flavor, or frozen strawberries if fresh aren’t available. Just thaw and drain excess liquid before cooking.
• For a smoother sauce, strain the strawberry mixture after cooking to remove seeds.
• To prevent cracks, avoid overmixing the batter and use the water bath as directed.
• Try adding a tablespoon of lemon zest to the cheesecake batter for a citrusy twist.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 1 month. Thaw in the refrigerator overnight before serving. Reheat slices at room temperature or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the sauce?

Yes, frozen strawberries work well. Thaw them first and drain any excess liquid before cooking to avoid a watery sauce.

How do I prevent my cheesecake from cracking?

Use a water bath to keep the baking environment moist and gentle, avoid overmixing the batter, and allow the cheesecake to cool slowly with the oven door slightly open before chilling.

Strawberry Swirl Cheesecake Recipe

Print Recipe

★★★★★

4.8 from 68 reviews

This Strawberry Swirl Cheesecake is a luscious dessert featuring a creamy cheesecake base enhanced with a vibrant homemade strawberry sauce swirl. A buttery graham cracker crust offers the perfect foundation, while the water bath baking method ensures a smooth, crack-free finish. Ideal for special occasions or a delightful treat, this recipe balances rich flavors and a beautiful marbled presentation.

• Author: zara
• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 7 hours 40 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 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. Prepare 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. Make 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. Avoid overmixing.
4. Assemble Cheesecake: Pour the cheesecake filling onto the prepared crust, smoothing the top. Drop spoonfuls of the cooled strawberry sauce onto the cheesecake. Use a knife or skewer to swirl the sauce into the filling, creating a marbled effect.
5. Bake in 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 helps prevent cracking. Bake for 55-65 minutes, or until the edges are set and the center jiggles slightly when shaken.
6. Cool 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 if desired.

Notes

• Using a water bath prevents the cheesecake from cracking and ensures even baking.
• Allowing the cheesecake to chill overnight improves flavor and texture.
• Strain the strawberry sauce for a smoother swirl if preferred.
• Use room temperature cream cheese for a smoother batter.
• You can substitute fresh strawberries with frozen if fresh are not available; thaw before cooking.

Keywords: Strawberry Swirl Cheesecake, Cheesecake Recipe, Homemade Cheesecake, Strawberry Sauce, Dessert, Water Bath Cheesecake