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Strawberry Swirl Cheesecake Recipe

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★★★★★

4.9 from 103 reviews

This Strawberry Swirl Cheesecake is a luscious dessert featuring a creamy, smooth cheesecake base with a sweet and tangy strawberry sauce swirled throughout. The graham cracker crust adds a delightful crunch, while the water bath baking method ensures a silky, crack-free finish. Perfect for any occasion, this recipe combines fresh strawberries with classic cheesecake flavors for an irresistible treat.

Ingredients

Scale

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. Prepare Strawberry Sauce: In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook until the strawberries soften, about 5-7 minutes.
  2. Puree the Strawberries: Use a potato masher or fork to break the strawberries into a puree.
  3. Thicken the Sauce: Stir in the cornstarch slurry and cook for 1-2 minutes, until thickened.
  4. Cool the Sauce: Remove from heat and let it cool completely. Strain if a smoother sauce is desired.
  5. Preheat Oven: Preheat your oven to 325°F (160°C).
  6. Make the Crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
  7. Form the Crust: Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
  8. Bake the Crust: Bake for 8-10 minutes, then set aside to cool.
  9. Beat Cream Cheese and Sugar: In a large bowl, beat the cream cheese and sugar together with an electric mixer until smooth and fluffy, about 2-3 minutes.
  10. Add Eggs: Add eggs one at a time, mixing after each addition.
  11. Mix in Remaining Filling Ingredients: Mix in vanilla extract, sour cream, and heavy cream until just combined. Avoid overmixing.
  12. Assemble Cheesecake: Pour the cheesecake filling onto the prepared crust, smoothing the top.
  13. Add Strawberry Swirl: 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.
  14. Prepare Water Bath: Place the springform pan into a larger baking dish. Fill the dish with 1-2 inches of hot water to create a water bath (this prevents cracking).
  15. Bake the Cheesecake: Bake for 55-65 minutes, or until the edges are set and the center jiggles slightly when shaken.
  16. Cool in Oven: Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 1 hour.
  17. Remove from Water Bath and Cool: Remove from the water bath and cool completely at room temperature.
  18. Refrigerate: Refrigerate for at least 6 hours, or overnight, for the best texture.
  19. Release from Pan: Run a knife around the edges of the pan before releasing the springform.
  20. Serve: Slice and serve with additional strawberry sauce or fresh strawberries for garnish.

Notes

  • Using a water bath ensures gentle, even cooking and helps prevent cracks in the cheesecake.
  • Letting the cheesecake cool gradually in the oven minimizes shrinking and cracking.
  • For a smoother strawberry sauce, strain out the seeds after cooking.
  • Make sure all cream cheese and eggs are at room temperature to avoid lumps.
  • Refrigerating overnight enhances the cheesecake texture and flavor.

Keywords: Strawberry Swirl Cheesecake, Strawberry Sauce, Cheesecake Recipe, Water Bath Baking, Dessert, Cream Cheese Cake

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