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Strawberry Swirl Cheesecake Recipe

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4.1 from 75 reviews

  • Author: Sara
  • Total Time: 6 hours 5 minutes
  • Yield: 12 servings

Description

This strawberry swirl cheesecake is a luscious dessert featuring a creamy full-fat cream cheese filling beautifully swirled with a fresh homemade strawberry sauce, all layered over a buttery graham cracker crust. Perfect for spring holidays, it can be made ahead to enhance flavors and ease preparation. The cheesecake is baked in a water bath for a smooth, crack-free texture and chilled to set, making it rich, tangy, and refreshingly fruity.

Ingredients

Strawberry Swirl

  • 16 ounces (about 3 cups) fresh strawberries, hulled and halved
  • ¼ cup (50 g) granulated sugar
  • 2 tablespoons lemon juice

Graham Cracker Crust

  • 1 ½ cups (180 g) graham cracker crumbs (about 12 full-sized crackers)
  • ¼ cup (50 g) granulated sugar
  • 5 tablespoons (71 g) unsalted butter, melted

Cheesecake Filling

  • 32 ounces (four 8-ounce blocks) full-fat cream cheese, softened
  • 1 ½ cups (300 g) granulated sugar
  • 1 cup (227 g) sour cream, room temperature
  • 1 tablespoon vanilla extract
  • 1 tablespoon cornstarch
  • 4 large eggs, room temperature

Instructions

  1. Make the Strawberry Filling: In a medium saucepan over medium heat, combine the strawberries, sugar, and lemon juice. Cook for 10–12 minutes, stirring occasionally until the strawberries are soft and syrupy. Remove from heat, blend until smooth using a blender, and let cool completely.
  2. Prepare the Graham Cracker Crust: Preheat your oven to 350°F (180°C) and position a rack in the center. Pulse the graham crackers in a food processor until finely ground. Add sugar and melted butter, then pulse until evenly mixed. Press the mixture firmly into the bottom and slightly up the sides of a springform pan. Bake for 10 minutes, then set aside to cool.
  3. Make the Cheesecake Filling: Using an electric mixer on medium speed, beat the softened cream cheese and sugar until smooth and combined, about 3 to 4 minutes. Add the sour cream, vanilla extract, and cornstarch; mix on medium speed until fully incorporated, scraping down the bowl as necessary. Add eggs one at a time on low speed just until each is incorporated, scraping the bowl after each addition.
  4. Assemble and Bake the Cheesecake: Lower the oven temperature to 325°F (160°C). Wrap the outside of the springform pan tightly with three layers of aluminum foil to prevent water from leaking in during the water bath. Place the foil-wrapped springform pan inside a large, high-sided roasting pan. Pour half of the cheesecake filling over the cooled graham cracker crust and smooth the surface. Drop spoonfuls of half the strawberry sauce over the top and use a knife or skewer to swirl it gently into the batter. Add the remaining cheesecake batter and smooth out the top. Drop spoonfuls of the remaining strawberry sauce and swirl again.
  5. Add Water Bath and Bake: Carefully pour 2 quarts of boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. Place the roasting pan in the oven and bake for 1 hour and 20 minutes until the edges are set with a slight golden color and the center has a slight wiggle when nudged.
  6. Cool the Cheesecake: Turn off the oven and crack open the door. Let the cheesecake cool inside the oven for an additional hour to prevent cracking.
  7. Chill: Cover the cheesecake with a paper towel to reduce condensation and then with foil. Refrigerate for a minimum of 4 hours or overnight to fully set before serving.
  8. Serve: Remove foil, run a knife around the edges, and remove the springform pan ring. Slice and serve the cheesecake.

Notes

  • Storage: Keep cheesecake in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Water Bath Setup: Using a silicone cake pan cover instead of aluminum foil is recommended for water-proofing the springform pan during baking, as even a small leak can ruin the cheesecake.
  • Cream Cheese Quality: Use high-quality block cream cheese, not the spreadable kind, to achieve the best creamy texture and flavor.
  • Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are room temperature for smoother mixing and texture.
  • Doneness Testing: The cheesecake is done when the edges are firm and set with a slight jiggle in the center; avoid over-baking to prevent dryness.
  • Cooling: Cooling in the oven after baking helps prevent cracks on the surface. Avoid opening the oven frequently during baking.
  • Strawberry Sauce Swirling: Gently swirl strawberry sauce with a skewer; do not over-swirl to maintain distinct swirl patterns.
  • Leftover Sauce: Extra strawberry sauce can be drizzled on the cheesecake before serving or saved for pancakes, waffles, or yogurt.
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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