Description
There’s something undeniably magical about a classic cheesecake, but when you add a vibrant strawberry swirl, it becomes a true showstopper. This Strawberry Swirl Cheesecake is the perfect balance of creamy, rich, and fruity flavors, making it ideal for special occasions, holidays, or simply when you’re craving something indulgent.
The velvety smooth cheesecake filling pairs beautifully with the sweet-tart strawberry sauce, creating a dessert that is as stunning as it is delicious. Whether you’re a seasoned baker or trying your hand at cheesecake for the first time, this recipe is easy to follow and guarantees impressive results.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup melted butter
- ¼ cup granulated sugar
For the Cheesecake Filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
For the Strawberry Swirl:
- 1 cup fresh strawberries, chopped
- ¼ cup granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or nonstick spray.
In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan, creating an even layer. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool.
Step 2: Make the Strawberry Swirl Sauce
While the crust cools, prepare the strawberry swirl. In a small saucepan over medium heat, combine the chopped strawberries, sugar, and lemon juice. Stir occasionally until the strawberries start to break down and release their juices.
In a separate bowl, mix the cornstarch and water until smooth, then add it to the saucepan. Continue cooking for another 2–3 minutes, stirring constantly, until the sauce thickens slightly. Remove from heat and allow it to cool. Once cooled, blend the mixture until smooth.
Step 3: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and mix well.
Next, add the eggs one at a time, mixing on low speed after each addition. Be careful not to overmix, as this can introduce too much air into the batter, which may cause cracks during baking.
Finally, fold in the sour cream until fully combined. The batter should be thick and smooth.
Step 4: Assemble the Cheesecake
Pour the cheesecake filling over the cooled crust, spreading it out evenly. Then, drizzle small spoonfuls of the strawberry sauce over the top. Use a toothpick or skewer to gently swirl the sauce into the batter, creating a marbled effect.
Step 5: Bake the Cheesecake
Place the springform pan on a baking sheet and bake in the preheated oven for 50–60 minutes. The edges should be set, but the center will still have a slight jiggle.
Once baked, turn off the oven and leave the cheesecake inside with the door slightly open for about an hour. This helps prevent cracks from forming due to sudden temperature changes.
Step 6: Chill and Serve
After the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours, preferably overnight. This allows the flavors to meld and the texture to fully set.
When ready to serve, carefully remove the cheesecake from the springform pan. Slice and enjoy each creamy, fruity bite!
Notes
- Room Temperature Ingredients – Ensure the cream cheese, eggs, and sour cream are at room temperature before mixing. This helps create a smooth, lump-free batter.
- Swirling Tip – For a more defined swirl, avoid over-mixing the strawberry sauce into the batter. Gently drag a toothpick or skewer through the sauce in a swirling motion.
- No Springform Pan? – If you don’t have a springform pan, you can use a deep pie dish or a cake pan lined with parchment paper for easy removal.
- Preventing Overbaking – The cheesecake is done when the edges are set, but the center still has a slight jiggle. Overbaking can cause the texture to become dry and lead to cracks.
- Chilling is Essential – The cheesecake needs to chill for at least 4 hours, but overnight is best for the creamiest texture and richest flavor.
- Make it Gluten-Free – Simply swap out the graham cracker crumbs for gluten-free graham crackers or another gluten-free cookie.
- Extra Strawberry Flavor – If you love a more intense strawberry taste, you can add an extra swirl of strawberry sauce on top before serving.