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Strawberry Swirl Cheesecake Recipe

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★★★★★

4.5 from 137 reviews

This Strawberry Swirl Cheesecake is a decadent dessert featuring a smooth and creamy cream cheese filling infused with sweet vanilla and swirlings of luscious strawberry sauce. A buttery graham cracker crust provides the perfect base, while a water bath baking method ensures a silky, crack-free finish. Perfect for celebrations or anytime you crave a fruity, indulgent treat.

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. Prepare the strawberry sauce: In a small saucepan over medium heat, combine the 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, then stir in the cornstarch slurry and cook for an additional 1-2 minutes until thickened. Remove from heat and let cool completely. For a smoother sauce, strain before use.
  2. Preheat the oven: Set your oven to 325°F (160°C) to prepare for baking the crust and cheesecake.
  3. Make the crust: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until evenly combined. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake for 8-10 minutes, then remove and set aside to cool.
  4. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and fluffy, approximately 2-3 minutes. Add eggs one at a time, mixing thoroughly after each addition. Blend in vanilla extract, sour cream, and heavy cream until just combined, being careful not to overmix.
  5. Assemble the cheesecake: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Drop spoonfuls of the cooled strawberry sauce onto the filling, then use a knife or skewer to swirl the sauce into the cheesecake to create a marbled effect.
  6. Set up the water bath: Place the springform pan into a larger baking dish. Fill the dish with 1 to 2 inches of hot water to create a water bath, which helps prevent cracking during baking.
  7. Bake the cheesecake: Bake for 55-65 minutes until the edges are set but the center still jiggles slightly when shaken. Then, turn off the oven and crack the door open, allowing the cheesecake to cool inside the oven for 1 hour.
  8. Cool and chill: Remove the cheesecake from the water bath and allow it to cool completely at room temperature. Refrigerate for at least 6 hours or overnight for optimal texture and flavor.
  9. Serve: Before serving, run a knife around the edges of the pan to loosen the cheesecake from the sides, release the springform, slice, and garnish with additional strawberry sauce or fresh strawberries.

Notes

  • Using a water bath is essential for preventing cracks and ensuring a creamy texture.
  • Be sure to soften the cream cheese and eggs to room temperature to avoid lumps in the batter.
  • For a smoother strawberry sauce, strain the mixture after cooking and cooling.
  • Refrigerate the cheesecake overnight for the best flavor and firmness.
  • Frozen strawberries can be used if fresh are not available; just thaw and drain excess liquid before cooking.
  • To prevent water from seeping into the springform pan, wrap the pan bottom with aluminum foil before placing it in the water bath.

Keywords: strawberry cheesecake, swirl cheesecake, cream cheese dessert, graham cracker crust, homemade strawberry sauce, water bath cheesecake

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