Strawberry Swirl Cheesecake Recipe

why make this recipe

Strawberry Swirl Cheesecake is a delightful dessert that brings together creamy cheesecake and sweet strawberry flavor. It’s perfect for family gatherings, birthdays, or simply as a treat for yourself. This cheesecake not only looks beautiful but also tastes amazing, making it a favorite for many. With its vibrant swirls of fresh strawberries, it adds a refreshing twist to the classic cheesecake that everyone loves.

how to make Strawberry Swirl Cheesecake

Ingredients:

• 16 ounces fresh strawberries (hulled and halved)
• ¼ cup granulated sugar
• 2 tablespoons lemon juice
• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 5 tablespoons unsalted butter (melted)
• 32 ounces full-fat cream cheese (softened)
• 1 ½ cups granulated sugar
• 1 cup sour cream (room temperature)
• 1 tablespoon vanilla extract
• 1 tablespoon cornstarch
• 4 large eggs (room temperature)

Directions:

1. Make the strawberry filling: In a saucepan, combine hulled strawberries, ¼ cup sugar, and lemon juice. Cook over medium heat until the mixture thickens, then let it cool.
2. Make the graham cracker crust: Preheat the oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, ¼ cup sugar, and melted butter. Press into the bottom of a springform pan and bake for 10 minutes.
3. Make the cheesecake filling: In a large bowl, beat softened cream cheese with 1 ½ cups sugar until smooth. Add sour cream, vanilla extract, cornstarch, and eggs one at a time, mixing until just combined.
4. Assemble and bake the cheesecake: Pour half of the cheesecake filling into the crust. Spoon strawberry filling over it and swirl with a knife. Pour the remaining cheesecake filling on top. Bake for 1 hour, or until the center is set. Let it cool and chill in the refrigerator overnight before serving.

how to serve Strawberry Swirl Cheesecake

When serving your Strawberry Swirl Cheesecake, you can slice it into pieces and enjoy it as is. It can be garnished with extra fresh strawberries or a dollop of whipped cream for an added touch. This cheesecake is best enjoyed chilled, making it a refreshing end to any meal.

how to store Strawberry Swirl Cheesecake

To store your cheesecake, keep it in the refrigerator. Make sure to cover it well with plastic wrap or store it in an airtight container. It will stay fresh for about 5 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to wrap it tightly.

tips to make Strawberry Swirl Cheesecake

• Use fresh strawberries for the best flavor, but frozen strawberries work too; just thaw them first.
• Make sure the cream cheese is really softened for a smoother batter.
• Be careful not to over-mix the cheesecake filling after adding the eggs, as this can lead to cracks in the finished cake.
• Let the cheesecake chill overnight; this makes it easier to slice.

variation

You can try using other fruits like raspberries or blueberries instead of strawberries for a different flavor. For a chocolate twist, you can add cocoa powder to the cheesecake filling.

FAQs

Can I use low-fat cream cheese?
While low-fat cream cheese can be used, it may affect the texture and creaminess of the cheesecake. For the best results, it’s recommended to use full-fat cream cheese.

How do I know if the cheesecake is done?
The cheesecake is done when the edges are set and the center has a slight jiggle. It will firm up as it cools.

Can I make this cheesecake ahead of time?
Yes! You can make this cheesecake a day or two in advance. Just keep it stored in the refrigerator until you’re ready to serve.

Strawberry Swirl Cheesecake

A delightful dessert combining creamy cheesecake with sweet strawberry flavor, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 12 pieces

Course: Dessert

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

Strawberry Filling

• 16 ounces fresh strawberries (hulled and halved)
• 0.25 cup granulated sugar
• 2 tablespoons lemon juice

Graham Cracker Crust

• 1.5 cups graham cracker crumbs
• 0.25 cup granulated sugar
• 5 tablespoons unsalted butter (melted)

Cheesecake Filling

• 32 ounces full-fat cream cheese (softened)
• 1.5 cups granulated sugar
• 1 cup sour cream (room temperature)
• 1 tablespoon vanilla extract
• 1 tablespoon cornstarch
• 4 large eggs (room temperature)

Method

 

Make the Strawberry Filling

1. In a saucepan, combine hulled strawberries, 0.25 cup sugar, and lemon juice. Cook over medium heat until the mixture thickens, then let it cool.

Make the Graham Cracker Crust

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix graham cracker crumbs, 0.25 cup sugar, and melted butter. Press into the bottom of a springform pan and bake for 10 minutes.

Make the Cheesecake Filling

1. In a large bowl, beat softened cream cheese with 1.5 cups sugar until smooth.
2. Add sour cream, vanilla extract, cornstarch, and eggs one at a time, mixing until just combined.

Assemble and Bake the Cheesecake

1. Pour half of the cheesecake filling into the crust.
2. Spoon strawberry filling over it and swirl with a knife.
3. Pour the remaining cheesecake filling on top.
4. Bake for 1 hour, or until the center is set.
5. Let it cool and chill in the refrigerator overnight before serving.

Notes

Use fresh strawberries for the best flavor, but frozen strawberries work too; just thaw them first. Make sure the cream cheese is really softened for a smoother batter. Be careful not to over-mix the cheesecake filling after adding the eggs, as this can lead to cracks in the finished cake. Let the cheesecake chill overnight; this makes it easier to slice. To store your cheesecake, keep it in the refrigerator. It will stay fresh for about 5 days. If you want to keep it longer, you can freeze it for up to 3 months.