Seriously Delicious Strawberry Swirl Cheesecake
Ever had a bite of cheesecake that felt like a hug from the inside? Strawberry Swirl Cheesecake brings that warm, velvety feeling to your palate. Creamy cream cheese meets sweet strawberry sauce, and trust me, this dessert looks as good as it tastes. Whether you’re hosting a gathering or just treating yourself, this cheesecake is bound to be the star of the show!
Why Make This Recipe
There are a couple of reasons this cheesecake should grace your table. First off, it’s surprisingly easy—no fancy baking skills required! Plus, you only need one springform pan, which means less cleanup. Who doesn’t love that? And let’s not forget: it’s family-approved! Even picky eaters can’t resist that delightful strawberry swirl. 🍓
Ingredients
You don’t need fancy stuff — just these basics!
For the Strawberry Sauce:
- 1 ½ cups fresh or frozen strawberries, hulled
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 24 ounces (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- ¼ cup heavy cream
Directions
Let’s get that cheesecake in the oven! Follow these steps:
Make the Strawberry Sauce:
- In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook for about 5-7 minutes until the strawberries soften.
- Use a potato masher or fork to break the strawberries into a puree.
- Stir in the cornstarch slurry and cook for 1-2 minutes until thickened. Remove from heat and let it cool.
Preheat Your Oven:
- Set it to 325°F (160°C).
Prepare the Crust:
- In a medium 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 8-10 minutes, then set aside to cool.
Make the Cheesecake Filling:
- In a large bowl, beat cream cheese and sugar together with an electric mixer until smooth and fluffy (about 2-3 minutes).
- Add eggs one at a time, mixing after each addition.
- Mix in vanilla extract, sour cream, and heavy cream until just combined.
- Tip: Avoid overmixing to keep that creamy texture!
Assemble:
- Pour the cheesecake filling onto the cooled crust, smoothing the top.
- Drop spoonfuls of the cooled strawberry sauce onto the filling and use a knife or skewer to create a marbled effect.
Bake in a Water Bath:
- Place the springform pan in a larger baking dish filled with 1-2 inches of hot water.
- Bake for 55-65 minutes, until the edges are set and the center jiggles slightly.
Cool and Chill:
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
- Remove from the water bath and cool completely at room temperature.
- Refrigerate for at least 6 hours, or overnight, for the best texture.
Serve:
- Run a knife around the edges of the pan before releasing the springform. Slice and serve with extra strawberry sauce or fresh strawberries!
How to Make Strawberry Swirl Cheesecake Recipe (Overview)
Making this cheesecake is a delightful experience! Start with softening your cream cheese; no one wants a lumpy filling, right? Then cook those strawberries and swirl them into your creamy mixture like a pro. Don’t forget the water bath! It’s crucial for that perfect texture. Pro Tip: Use fresh strawberries for a vibrant flavor, but frozen will do the job just fine.
How to Serve Strawberry Swirl Cheesecake Recipe
Presentation matters! Serve this cheesecake on a bright platter with a drizzle of that luscious strawberry sauce and perhaps a few fresh strawberries for some color. Pair it with a dollop of whipped cream for some added flair. Your guests will be wowed by the marbled beauty and that fruity aroma will have them lining up for seconds!
How to Store Strawberry Swirl Cheesecake Recipe
This cheesecake keeps well in the fridge for about 5-7 days. Just make sure to cover it with plastic wrap or store it in an airtight container. Can’t finish it? You can even freeze slices for up to 2 months! Just let it thaw overnight in the fridge before enjoying. Don’t worry, it’ll taste just as amazing when it’s frozen and thawed!
Tips to Make Strawberry Swirl Cheesecake Recipe
- Soft cream cheese: It’s crucial for that smooth filling. Let it sit out for at least 30 minutes before mixing.
- Use a water bath: It may sound complicated, but it’s really a foolproof way to prevent cracking.
- Chill overnight: Patience pays off! The flavors meld beautifully when you let it sit.
- For a twist, try different fruits for the swirl! Blueberries or raspberries work wonderfully, too.
Variation
Want to switch things up? Consider making a chocolate crust using chocolate graham crackers! You could also swap out the strawberry sauce for a caramel or citrusy lemon sauce for a whole new flavor experience. Feeling adventurous? Try a vegan version using vegan cream cheese and coconut cream.
FAQs
Can I make this cheesecake ahead of time?
Yes! It tastes even better the next day after chilling overnight in the fridge.Can I freeze this cheesecake?
Absolutely! Wrap it tightly and freeze for up to 2 months. Thaw in the fridge before serving.What can I use instead of heavy cream?
You can substitute with coconut cream or a non-dairy option—just know the texture might differ slightly.
📌 Pin this recipe for your next cozy dinner night! 🍰
Strawberry Swirl Cheesecake
Ingredients
For the Strawberry Sauce
- 1.5 cups fresh or frozen strawberries, hulled Use fresh for a vibrant flavor.
- 0.25 cups granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
For the Crust
- 1.5 cups graham cracker crumbs
- 0.33 cups granulated sugar
- 0.5 cups unsalted butter, melted
For the Cheesecake Filling
- 24 ounces cream cheese, softened Let it sit out for at least 30 minutes before mixing.
- 1 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 0.25 cups heavy cream Can substitute with coconut cream.
Instructions
Make the Strawberry Sauce
- In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook for about 5-7 minutes until the strawberries soften.
- Use a potato masher or fork to break the strawberries into a puree.
- Stir in the cornstarch slurry and cook for 1-2 minutes until thickened. Remove from heat and let it cool.
Preheat Your Oven
- Set it to 325°F (160°C).
Prepare the Crust
- In a medium 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 8-10 minutes, then set aside to cool.
Make the Cheesecake Filling
- In a large bowl, beat cream cheese and sugar together with an electric mixer until smooth and fluffy (about 2-3 minutes).
- Add eggs one at a time, mixing after each addition.
- Mix in vanilla extract, sour cream, and heavy cream until just combined. Avoid overmixing to keep that creamy texture.
Assemble
- Pour the cheesecake filling onto the cooled crust, smoothing the top.
- Drop spoonfuls of the cooled strawberry sauce onto the filling and use a knife or skewer to create a marbled effect.
Bake in a Water Bath
- Place the springform pan in a larger baking dish filled with 1-2 inches of hot water.
- Bake for 55-65 minutes, until the edges are set and the center jiggles slightly.
Cool and Chill
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
- Remove from the water bath and cool completely at room temperature.
- Refrigerate for at least 6 hours, or overnight, for the best texture.
Serve
- Run a knife around the edges of the pan before releasing the springform.
- Slice and serve with extra strawberry sauce or fresh strawberries.
Notes
Printable Recipe Card
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