Description
Strawberry swirl cheesecake will become your new favorite dessert that comes together easily in just one afternoon. Smooth cream cheese and sweet strawberry puree create a delightful treat perfect for sharing with friends and family.
Ingredients
Scale
Main Ingredients:
- 24 oz cream cheese
- 3 large eggs
- 1½ cups graham cracker crumbs
- 1½ cups strawberries
Supporting Ingredients:
- 1 cup granulated sugar
- 1 cup sour cream
- ½ cup unsalted butter
- ¼ cup heavy cream
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon vanilla extract
Finishing Ingredients:
- ⅓ cup granulated sugar
Instructions
- Craft the strawberry sauce by simmering 1½ cups strawberries with ¼ cup sugar and 1 tbsp lemon juice over medium heat for 5-7 minutes until berries break down.
- Mix 1 tbsp cornstarch with 1 tbsp water and stir into the strawberry mixture to thicken. Remove from heat and let cool completely.
- Crush 1½ cups graham crackers into fine crumbs and combine with ⅓ cup sugar and ½ cup melted butter until thoroughly moistened.
- Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
- Bake the crust at 325°F for 10 minutes until lightly golden. Remove and let cool.
- Soften 24 oz cream cheese at room temperature, then beat with 1 cup sugar until completely smooth.
- Add 3 eggs one at a time, gently mixing after each addition to prevent overmixing.
- Incorporate 1 tsp vanilla, 1 cup sour cream, and ¼ cup heavy cream into the batter until just combined.
- Pour the cheesecake batter over the prepared crust, creating a smooth surface.
- Drizzle cooled strawberry sauce across the top and use a toothpick to create elegant swirl patterns.
- Place the springform pan inside a larger water bath and bake at 325°F for 50-60 minutes until the center is almost set but slightly jiggly.
- Turn off the oven, crack the door open, and allow the cheesecake to cool slowly for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
- Carefully release the springform pan and slice the cheesecake into clean, even pieces.
Notes
- Let your strawberry sauce cool completely before swirling to prevent unwanted blending into the cheesecake batter.
- Create clean swirl patterns by dropping small dollops of strawberry sauce and using a toothpick in gentle, minimal movements.
- Ensure cream cheese is at room temperature to prevent lumps and achieve a silky smooth texture in the filling.
- Use a water bath to help prevent cracking and create a perfectly even bake across the entire cheesecake surface.
- Prep Time: 20-25 minutes
- Cook Time: 1 hour 5 minutes - 1 hour 17 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 454 kcal
- Sugar: 34 g
- Sodium: 296 mg
- Fat: 33 g
- Saturated Fat: 19 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 115 mg