Strawberry Swirl Cheesecake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://zarameals.com/strawberry-swirl-cheesecake-recipe/
