Description
This Strawberry Swirl Cheesecake is the ultimate dessert combining a classic creamy cheesecake with a vibrant strawberry swirl for a visually stunning and delicious treat. It features a buttery graham cracker crust, luscious cream cheese filling, and a homemade strawberry topping swirled throughout. Perfect for special occasions or an indulgent everyday dessert.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs (about 12 full sheets)
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon (optional)
Cheesecake Filling
- 32 ounces (4 packages) cream cheese, softened to room temperature
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 tablespoons all-purpose flour
Strawberry Swirl
- 1 pound fresh strawberries, hulled and quartered
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon cold water
Garnish
- Fresh strawberries, sliced
- Whipped cream
Instructions
- Prepare the Graham Cracker Crust: Preheat the oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon if using. Mix until well combined.
- Press and Bake Crust: Firmly press the crumb mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until lightly golden. Remove from oven and let cool completely.
- Make the Strawberry Swirl: In a saucepan, combine hulled and quartered strawberries, sugar, and lemon juice. Cook over medium heat until strawberries soften and release juice.
- Thicken Strawberry Mixture: Whisk cornstarch with 1 tablespoon cold water to make a slurry. Stir it into the strawberry mixture and cook until thickened. Remove from heat and let cool slightly. For a smoother texture, puree with an immersion blender if desired.
- Prepare the Cheesecake Filling: Beat softened cream cheese with an electric mixer until smooth and creamy. Gradually add sugar and beat until light and fluffy.
- Add Eggs: Add eggs one at a time, beating well after each addition. Then add the egg yolks and mix just until combined.
- Incorporate Flavorings: Stir in vanilla extract, sour cream, and flour. Mix until just combined without overmixing.
- Assemble the Cheesecake: Pour half of the cheesecake filling over the cooled crust. Spoon dollops of the strawberry swirl over the filling.
- Layer and Swirl: Pour the remaining cheesecake filling over the strawberry dollops, then add more strawberry swirl dollops on top. Use a knife or skewer to gently swirl the strawberry mixture throughout the filling.
- Prepare Water Bath: Wrap the bottom of the springform pan tightly with aluminum foil to prevent leaks. Place the pan inside a larger roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake the Cheesecake: Bake at 350°F (175°C) for 55-70 minutes, until the edges are set but the center still jiggles slightly when shaken gently.
- Cool Gradually: Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Remove from Water Bath: Remove the cheesecake from the water bath and allow it to cool completely on a wire rack at room temperature.
- Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set completely.
- Serve: Remove the sides of the springform pan. Garnish with fresh sliced strawberries and whipped cream if desired. Slice and serve. Store leftovers refrigerated for up to 5 days.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Wrapping the pan with foil prevents water from leaking into the cheesecake during the water bath.
- Use a low speed when mixing after adding eggs to avoid incorporating too much air, which can cause cracks.
- Letting the cheesecake cool slowly in the oven helps prevent cracking on the surface.
- The strawberry swirl can be pureed for a smoother texture or left chunky for more fruit texture.
- Chilling overnight significantly improves the texture and flavor development of the cheesecake.
