Strawberry Swirl Cheesecake Recipe

Introduction

Strawberry Swirl Cheesecake is a luscious dessert combining a creamy cheesecake base with a vibrant strawberry sauce. Its smooth texture and fresh fruity swirls make it perfect for any occasion.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1 1/2 tablespoons granulated sugar
• 5 tablespoons butter (melted)
• 2 1/2 cups sliced strawberries
• 1/2 cup granulated sugar
• 24 ounces cream cheese (room temperature)
• 1 1/4 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup full-fat sour cream
• 1/2 cup heavy cream

Instructions

1. Step 1: Preheat your oven to 325°F. Lightly grease the sides of a 9-inch springform pan with nonstick baking spray and place a 3-inch wide strip of parchment paper around the sides.
2. Step 2: In a medium bowl, combine graham cracker crumbs, 1 1/2 tablespoons sugar, and melted butter. Stir until crumbs are evenly coated.
3. Step 3: Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Place it in the freezer or fridge to set while preparing the sauce and batter.
4. Step 4: For the strawberry sauce, add sliced strawberries and 1/2 cup sugar to a medium saucepan over medium heat. Cook for 10–13 minutes, breaking down strawberries with a wooden spoon as they soften.
5. Step 5: Remove from heat and puree the mixture in a blender or food processor until smooth. Set aside.
6. Step 6: In a large bowl, beat cream cheese with a hand mixer on medium until creamy.
7. Step 7: Add 1 1/4 cups sugar and vanilla extract, continuing to beat until combined.
8. Step 8: Add eggs one at a time, beating each just until incorporated. Scrape down the bowl between additions.
9. Step 9: Beat in sour cream and heavy cream until just combined.
10. Step 10: Wrap the outside of the springform pan with two layers of heavy-duty tin foil to prevent water leakage. Alternatively, place the cheesecake pan inside a larger pan and fill the larger pan with about 1 inch of hot water for a water bath.
11. Step 11: Pour the cheesecake batter over the crust in the prepared pan.
12. Step 12: Transfer the strawberry puree to a sandwich bag and cut a small hole in one corner.
13. Step 13: Pipe the strawberry sauce in swirls onto the cheesecake batter, keeping the hole just below the surface. Add a few swirls and use a skewer to gently drag through the batter to create patterns. Avoid over swirling to prevent cracks while baking.
14. Step 14: Bake for about 1 hour 25 minutes, or until the edges are set and the center jiggles slightly like jello when the pan is gently shaken.
15. Step 15: Turn off the oven and leave the cheesecake inside with the door slightly open until it reaches room temperature.
16. Step 16: Refrigerate the cheesecake overnight to fully chill and set before serving.

Tips & Variations

• Use fresh, ripe strawberries for the best natural sweetness in the sauce.
• For a lighter crust, substitute half the butter with coconut oil.
• To add texture, sprinkle finely chopped nuts into the crust mixture.
• Try swirling other fruit purees like raspberry or blueberry for variations.
• Ensure cream cheese is room temperature to avoid lumps in the batter.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. To serve after freezing, thaw overnight in the fridge. Leftover slices can be gently reheated at room temperature or enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the sauce?

Yes, but be sure to thaw and drain excess liquid before cooking to maintain the right sauce consistency.

Why does my cheesecake crack after baking?

Cracks often form from overmixing, rapid temperature changes, or overbaking. Swirling too much strawberry sauce can also cause cracks. Use gentle mixing and allow the cheesecake to cool gradually as described.

Strawberry Swirl Cheesecake Recipe

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★★★★★

4.7 from 57 reviews

This Strawberry Swirl Cheesecake features a buttery graham cracker crust topped with a creamy, smooth cheesecake mixed with a luscious strawberry puree swirl. Perfectly baked to a delicate set with a hint of fresh strawberry flavor, this decadent dessert is ideal for special occasions or anytime you crave a fruity cheesecake.

• Author: Clara
• Prep Time: 25 minutes
• Cook Time: 1 hour 25 minutes
• Total Time: 12 hours 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups graham cracker crumbs
• 1 1/2 tablespoons granulated sugar
• 5 tablespoons butter, melted

Strawberry Sauce

• 2 1/2 cups sliced strawberries
• 1/2 cup granulated sugar

Cheesecake

• 24 ounces cream cheese, room temperature
• 1 1/4 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup full-fat sour cream
• 1/2 cup heavy cream

Instructions

1. Prepare the crust: Preheat oven to 325°F. Lightly grease a 9-inch springform pan and line sides with a 3-inch wide strip of parchment paper. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir to coat crumbs thoroughly.
2. Form the crust: Pour the crumb mixture into the bottom of the pan and firmly press it evenly to form the base. Place the pan in the fridge or freezer to set while preparing the sauce and batter.
3. Make strawberry sauce: In a medium saucepan over medium heat, combine sliced strawberries and sugar. Cook for 10-13 minutes, gently breaking down berries with a wooden spoon until softened.
4. Puree strawberry sauce: Remove from heat and transfer the mixture to a blender or food processor. Pulse until smooth. Set aside.
5. Prepare cheesecake batter: In a large bowl, beat cream cheese with a hand mixer on medium speed until creamy. Add sugar and vanilla extract; beat until incorporated.
6. Incorporate eggs: Add eggs one at a time, beating just until each is blended, scraping the bowl between additions.
7. Finish batter: Mix in sour cream and heavy cream on low speed just until combined.
8. Prepare pan for water bath: Wrap outside of springform pan with two layers of heavy-duty foil to prevent water seepage. Alternatively, place the springform pan inside a larger pan and fill the larger pan with about 1 inch of hot water later during baking.
9. Assemble cheesecake: Pour cheesecake batter over crust in the pan.
10. Swirl strawberry puree: Transfer strawberry puree to a sandwich bag with a small corner cut off. Pipe strawberry sauce over cheesecake batter in swirls, avoiding going too deep. Use a skewer to gently drag through swirls to create a marbled effect. Limit swirls to prevent cracks during baking.
11. Bake cheesecake: Place cheesecake in preheated oven and bake for approximately 1 hour 25 minutes, or until edges are set and center jiggles slightly like jello when gently shaken.
12. Cool cheesecake in oven: Turn off oven leaving door slightly ajar. Let cheesecake cool to room temperature in oven.
13. Chill cheesecake: Transfer cheesecake to the fridge and chill overnight to fully set before serving.

Notes

• Wrapping the pan in foil or using a water bath helps prevent cracks and water leakage during baking.
• Do not over-swirl the strawberry puree to avoid cracks in the cheesecake surface.
• Check doneness by the jiggle test rather than relying purely on time.
• Allow cheesecake to cool gradually in the oven to prevent sudden temperature changes that cause cracking.
• Chilling overnight is essential for the best texture and flavor.

Keywords: strawberry cheesecake, swirl cheesecake, creamy cheesecake, dessert, baked cheesecake, graham cracker crust, strawberry sauce