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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.

Ingredients

Scale

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

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