Description
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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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
Instructions
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.
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.
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.
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.
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.
Refrigerate the cheesecake for at least 4 hours, preferably overnight. Once fully set, slice and serve.
Notes
- 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.
- Prep Time: 20 minutes
- Chilling Time: 4 hours (or overnight)
- Cook Time: 60 minutes
- Cuisine: American Classic