Introduction

Strawberry Swirl Cheesecake is a delightful dessert combining creamy cheesecake with a sweet, tangy strawberry sauce. This recipe features a buttery graham cracker crust and a beautiful marbled strawberry swirl that’s sure to impress at any gathering.

A white plate holds a round cheesecake with three main layers: a crumbly brown crust at the bottom, a thick creamy white cheesecake layer in the middle, and a smooth swirl of red strawberry sauce mixed with white cream on top creating a marbled pattern. The top is decorated with whole and halved bright red strawberries with green leaves, and a few green leaves are arranged in the background on a white marbled surface. A silver fork rests at the edge of the plate. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook until the strawberries soften, about 5-7 minutes.
Step 2: Use a potato masher or fork to break the strawberries into a puree.
Step 3: Stir in the cornstarch slurry and cook for 1-2 minutes, until the sauce thickens.
Step 4: Remove the sauce from heat and let it cool completely. Strain for a smoother texture, if desired.
Step 5: Preheat your oven to 325°F (160°C).
Step 6: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
Step 7: Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
Step 8: Bake the crust for 8-10 minutes, then set aside to cool.
Step 9: In a large bowl, beat the cream cheese and sugar together with an electric mixer until smooth and fluffy, about 2-3 minutes.
Step 10: Add eggs one at a time, mixing well after each addition.
Step 11: Mix in vanilla extract, sour cream, and heavy cream until just combined. Avoid overmixing.
Step 12: Pour the cheesecake filling onto the prepared crust, smoothing the top evenly.
Step 13: Drop spoonfuls of the cooled strawberry sauce onto the cheesecake. Use a knife or skewer to swirl the sauce into the filling, creating a marbled effect.
Step 14: Place the springform pan into a larger baking dish. Fill the dish with 1-2 inches of hot water to create a water bath, which helps prevent cracking.
Step 15: Bake for 55-65 minutes, or until the edges are set and the center jiggles slightly when shaken.
Step 16: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour.
Step 17: Remove from the water bath and cool completely at room temperature.
Step 18: Refrigerate for at least 6 hours or overnight for best texture.
Step 19: Run a knife around the edges of the pan before releasing the springform.
Step 20: Slice and serve with additional strawberry sauce or fresh strawberries for garnish.

Tips & Variations

For a smoother strawberry sauce, strain out the seeds after cooking and before swirling.
Use fresh strawberries in season for the best flavor, or frozen when fresh are unavailable.
Swap sour cream for Greek yogurt to add a slight tang and reduce fat.
Try adding a splash of almond extract with the vanilla for a subtle nutty flavor.

Storage

Store leftover cheesecake in the refrigerator, covered tightly, for up to 5 days. To reheat, allow slices to come to room temperature or enjoy chilled. Do not freeze the cheesecake with the strawberry swirl, as it may affect texture.

How to Serve

A round cheesecake with three visible layers sits on a white plate with delicate edging, placed on a white marbled surface. The bottom layer is a thick, crumbly light brown crust. Above this is a thick, smooth cream-colored cheesecake layer with soft texture and clean straight sides. The top layer is a glossy swirl of white and bright red strawberry sauce that spreads in a circular pattern. The cheesecake is cut, revealing the swirl pattern continuing inside the creamy layer. Fresh whole and halved strawberries with green leaves decorate the top and sides, adding bright red and green colors. A silver fork with a white handle rests to the left of the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from resting overnight in the fridge to allow flavors to meld and texture to set perfectly.

How do I prevent the cheesecake from cracking?

Using a water bath while baking helps maintain moisture and prevents cracks. Also, avoid overmixing the batter and allow the cheesecake to cool gradually in the oven with the door slightly open.