Why Make This Recipe
Strawberry Swirl Cheesecake is a perfect dessert for any occasion. Its creamy texture combined with the fresh, fruity taste of strawberries makes it a favorite among many. This cheesecake not only looks stunning with its beautiful marbled design but also tastes delightful. Whether you’re celebrating a birthday, hosting a summer gathering, or simply wanting to enjoy a sweet treat, this recipe is sure to impress.
How to Make Strawberry Swirl Cheesecake
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
Directions
- 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.
- 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.
- 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.
- 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.
- 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).
- Bake for 55-65 minutes, or until the edges are set and the center jiggles slightly when shaken.
- 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.
- Run a knife around the edges of the pan before releasing the springform.
- Slice and serve with additional strawberry sauce or fresh strawberries for garnish.
How to Serve Strawberry Swirl Cheesecake
Serve Strawberry Swirl Cheesecake chilled. You can top it with fresh strawberries or drizzle more strawberry sauce over each slice for an extra touch. A dollop of whipped cream also makes it more indulgent!
How to Store Strawberry Swirl Cheesecake
Keep the cheesecake covered in the refrigerator. It will stay fresh for about 5-7 days. For longer storage, you can freeze individual slices. Just wrap each slice tightly in plastic wrap and place them in an airtight container. Thaw them in the refrigerator before serving.
Tips to Make Strawberry Swirl Cheesecake
- Make sure your cream cheese is softened for a smooth filling.
- Do not rush the cooling process as it can cause cracks in the cheesecake.
- Use fresh strawberries for the best flavor, but frozen can work too.
- To avoid a soggy crust, let it cool completely before adding the filling.
Variation
You can experiment with other fruits like blueberries or raspberries for the swirl sauce. Alternatively, you can blend in some chocolate or caramel for a different flavor profile.
FAQs
1. Can I make this cheesecake ahead of time?
Yes, making it a day in advance is a great idea. It lets the flavors develop and ensures the best texture.
2. Why is there water in the baking dish?
The water bath helps maintain moisture during baking and prevents the cheesecake from cracking.
3. Can I use a different type of cookie for the crust?
Yes! You can use crushed Oreos, vanilla wafers, or any sweet cookie of your choice for a unique flavor twist.
Strawberry Swirl Cheesecake
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Total Time: 105 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A deliciously creamy cheesecake swirled with a fresh strawberry sauce, perfect for any occasion.
Ingredients
- 1 ½ cups fresh or frozen strawberries, hulled
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- ¼ cup heavy cream
Instructions
- 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.
- 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.
- 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.
- 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.
- Place the springform pan into a larger baking dish. Fill the dish with 1-2 inches of hot water to create a water bath.
- Bake for 55-65 minutes, or until the edges are set and the center jiggles slightly when shaken.
- 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.
- Run a knife around the edges of the pan before releasing the springform. Slice and serve with additional strawberry sauce or fresh strawberries for garnish.
Notes
Make sure your cream cheese is softened for a smooth filling. For best flavor, use fresh strawberries, but frozen can work too.