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Strawberry Swirl Cheesecake


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  • Author: Paula
  • Total Time: 7 hours 25 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

A creamy and delicious strawberry swirl cheesecake with a graham cracker crust, topped with swirls of homemade strawberry sauce.


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. Make the Strawberry Sauce:
    • In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook until strawberries soften, about 5–7 minutes.
    • Mash strawberries into a puree with a potato masher or fork.
    • Stir in cornstarch slurry and cook for 1–2 minutes until thickened. Remove from heat and cool completely. Strain if a smoother sauce is desired.
  2. Prepare the Crust:
    • Preheat oven to 325°F (160°C).
    • Mix graham cracker crumbs, sugar, and melted butter until combined.
    • Press mixture firmly into bottom of a 9-inch springform pan.
    • Bake 8–10 minutes, then cool.
  3. Make the Cheesecake Filling:
    • Beat cream cheese and sugar 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, sour cream, and heavy cream until just combined—avoid overmixing.
  4. Assemble the Cheesecake:
    • Pour filling onto crust and smooth the top.
    • Drop spoonfuls of cooled strawberry sauce over the filling. Use a knife or skewer to swirl the sauce, creating a marble effect.
  5. Bake the Cheesecake:
    • Place springform pan in a larger baking dish. Fill dish with 1–2 inches of hot water to create a water bath.
    • Bake 55–65 minutes until edges are set and center jiggles slightly.
  6. Cool and Chill:
    • Turn off oven and crack door open. Let cheesecake cool in the oven for 1 hour.
    • Remove from water bath and cool to room temperature.
    • Refrigerate at least 6 hours or overnight.
  7. Serve:
    • Run a knife around pan edges before releasing the springform.
    • Slice and serve with extra strawberry sauce or fresh strawberries.

Notes

  • Ensure all ingredients, especially cream cheese, are at room temperature for a smooth filling.
  • A water bath helps prevent cracks in the cheesecake.
  • Cool the cheesecake gradually to avoid sudden temperature changes that may cause cracks.
  • You can store leftovers in the refrigerator for up to 5 days.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 25g
  • Sodium: 320mg
  • Fat: 32g
  • Saturated Fat: 19g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 125mg