Description
This Strawberry Swirl Cheesecake is a dreamy dessert that combines rich, creamy cheesecake with ribbons of sweet-tart strawberry sauce. Baked on a buttery graham cracker crust and marbled with fresh strawberry goodness, it’s the ultimate showstopper for spring, summer, or any time you’re craving a slice of something special.
Ingredients
For the Strawberry Sauce:
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1 1/2 cups strawberries (fresh or frozen)
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1/4 cup granulated sugar
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1 tablespoon lemon juice
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1 tablespoon cornstarch
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1 tablespoon water
For the Crust:
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1 1/2 cups graham cracker crumbs
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1/3 cup granulated sugar
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1/2 cup unsalted butter, melted
For the Cheesecake Filling:
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24 oz cream cheese, softened
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1 cup granulated sugar
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3 large eggs
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1 teaspoon vanilla extract
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1 cup sour cream
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1/4 cup heavy cream
Instructions
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Make the Strawberry Sauce:
In a saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook for 5–7 minutes until berries are soft.
Mix cornstarch with water and stir into the sauce. Cook 1 more minute until thickened.
Remove from heat and blend or mash to desired texture. Let cool. -
Prepare the Crust:
Preheat oven to 325°F (163°C).
Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then let cool completely. -
Make the Cheesecake Filling:
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently after each.
Stir in vanilla, sour cream, and heavy cream until combined. -
Assemble the Cheesecake:
Pour filling over the cooled crust. Drop spoonfuls of cooled strawberry sauce onto the surface.
Use a skewer or toothpick to gently swirl for a marbled effect. -
Bake the Cheesecake:
Place springform pan in a water bath (a larger roasting pan with hot water halfway up the sides).
Bake for 50–60 minutes until the edges are set but the center is slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. -
Chill and Serve:
Remove from oven and refrigerate for at least 4 hours or overnight before slicing.
Serve with extra strawberry sauce or fresh strawberries, if desired.
Notes
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Use room-temperature cream cheese for a smoother filling.
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A water bath helps prevent cracks — wrap your springform pan in foil to avoid leaks.
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The cheesecake can be made a day in advance and kept chilled until ready to serve.
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Add a dash of almond extract to the strawberry sauce for a unique twist!
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
- Cuisine: American