Strawberry Swirl Cheesecake

This Strawberry Swirl Cheesecake is a rich, creamy dessert with a buttery graham cracker crust and a beautiful swirl of homemade strawberry sauce. It’s the perfect balance of tangy and sweet, making it an excellent choice for special occasions or as an indulgent treat.

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Why You’ll Love This Recipe

• Smooth and Creamy Texture – Perfectly rich with a melt-in-your-mouth consistency.
• Homemade Strawberry Swirl – Adds a fresh and fruity contrast to the cheesecake.
• Make-Ahead Friendly – Tastes even better after chilling overnight.
• Beautiful Presentation – The swirl creates an elegant, bakery-style look.

Ingredients

For the Strawberry Swirl

• 1 cup fresh strawberries, hulled and chopped
• 2 tablespoons sugar
• 1 teaspoon lemon juice
• 1 teaspoon cornstarch mixed with 1 tablespoon water

For the Crust

• 1 ½ cups graham cracker crumbs
• ¼ cup sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling

• 24 ounces (3 blocks) cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• ½ cup sour cream
• ¼ cup heavy cream

How to Make Strawberry Swirl Cheesecake

Step 1: Prepare the Strawberry Swirl

In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook until the strawberries release their juices, about 5 minutes. Stir in the cornstarch mixture and simmer until thickened, about 2 minutes. Strain through a fine-mesh sieve to remove seeds, then set aside to cool.

Step 2: Make the Crust

Preheat the oven to 325°F. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.

Step 3: Prepare the Cheesecake Filling

In a large bowl, beat the cream cheese and sugar until smooth. Add vanilla extract and mix. Beat in eggs one at a time, mixing just until combined. Stir in sour cream and heavy cream until smooth.

Step 4: Assemble the Cheesecake

Pour the cheesecake batter over the cooled crust. Spoon small dollops of the strawberry sauce on top and use a toothpick or skewer to create a swirl pattern.

Step 5: Bake

Place the cheesecake in a water bath by setting the springform pan inside a larger baking dish filled with about one inch of hot water. Bake for 50–60 minutes, until the center is slightly set but still jiggles. Turn off the oven and let the cheesecake cool inside for one hour with the door slightly open.

Step 6: Chill and Serve

Refrigerate the cheesecake for at least 4 hours, preferably overnight. Once fully set, slice and serve.

Serving Suggestions

• Top with fresh sliced strawberries for extra flavor.
• Serve with a dollop of whipped cream.
• Drizzle with additional strawberry sauce for a more intense fruit flavor.

Tips for the Best Cheesecake

• Use room temperature ingredients to prevent lumps in the batter.
• Avoid overmixing after adding the eggs to prevent excess air, which can cause cracks.
• Bake in a water bath for even cooking and a creamy texture.
• Chill overnight for the best flavor and consistency.

Storage and Freezing

• Refrigerate: Store in an airtight container for up to 5 days.
• Freeze: Wrap the cheesecake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator before serving.

Frequently Asked Questions

Can I use frozen strawberries for the swirl?
Yes, thaw them first and drain any excess liquid before cooking.

What if I don’t have a springform pan?
You can use a deep dish pie pan, but serving may be more difficult.

How do I prevent cracks in my cheesecake?
Bake in a water bath, avoid overmixing, and let it cool gradually in the oven.

Conclusion

This Strawberry Swirl Cheesecake is a creamy, elegant dessert that’s surprisingly easy to make. With its smooth texture and vibrant swirl, it’s sure to impress family and friends.

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Preparation Time: 20 minutes
Cooking Time: 60 minutes
Chilling Time: 4 hours (or overnight)
Cuisine: American Classic

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