Description
Strawberry Swirl Cheesecake brings creamy elegance to your dessert table with its silky texture and gorgeous crimson swirls. Grab fresh strawberries and cream cheese, then prepare to delight friends and family with this classic favorite that always earns rave reviews.
Ingredients
Scale
Base Ingredients:
- 250 grams digestive biscuits
- 100 grams unsalted butter
Primary Filling Ingredients:
- 500 grams cream cheese
- 200 grams granulated sugar
- 3 large eggs
- 200 milliliters sour cream
Supporting Ingredients:
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 250 grams fresh strawberries
- 50 grams granulated sugar
- 1 tablespoon lemon juice
Instructions
- Crush 250g graham crackers into fine crumbs using a food processor. Mix with 100g melted butter until fully combined.
- Press the cracker mixture firmly into the bottom of a 9-inch springform pan. Bake at 160°C (320°F) for 10 minutes, then let your crust cool completely.
- Combine 250g chopped strawberries, 50g sugar, and 1 tablespoon lemon juice in a saucepan. Cook over medium heat, stirring occasionally until the mixture thickens and strawberries break down.
- Remove strawberry sauce from heat and let it cool to room temperature.
- Beat 500g softened cream cheese with 200g sugar until smooth and creamy.
- Add 3 eggs one at a time, mixing thoroughly after each addition.
- Stir in 1 teaspoon vanilla extract, 200ml sour cream, and 2 tablespoons flour until completely incorporated.
- Pour half the cheesecake filling over your cooled crust.
- Drizzle half the strawberry sauce across the surface. Swirl gently with a skewer to create a marbled pattern.
- Add remaining cheesecake filling and repeat the strawberry sauce swirling technique.
- Bake at 160°C (320°F) for 50-60 minutes, watching until edges are set and center has a slight wobble.
- Turn off the oven, crack the door open, and let your cheesecake rest inside for 1 hour.
- Refrigerate for at least 4 hours or overnight to allow the cheesecake to set completely.
- Slice and serve chilled, optionally garnishing with fresh strawberries.
Notes
- Room temperature ingredients help create a smoother, creamier cheesecake filling that blends more easily.
- Gentle swirling prevents overmixing the strawberry sauce, which can make the marbled effect look muddy instead of distinct.
- Wrapping the springform pan’s exterior with aluminum foil prevents water from seeping in during baking and helps prevent cracks.
- For a gluten-free version, replace digestive biscuits with almond flour or gluten-free graham cracker crumbs to maintain the base’s texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 448 kcal
- Sugar: 35 g
- Sodium: 160 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 110 mg