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Strawberry Swirl Cheesecake

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Strawberry Swirl Cheesecake is a delectable dessert that seamlessly combines the rich, creamy texture of classic cheesecake with the bright, fruity sweetness of fresh strawberries. A true feast for both the eyes and the palate, this dessert is as visually striking as it is delicious, featuring vibrant red swirls of strawberry puree that create a marbled masterpiece atop a smooth cheesecake base.

StrawberrySwirlCheesecake-Complete

What Makes Strawberry Swirl Cheesecake Delicious

Nestled on a buttery graham cracker crust, each slice offers a perfect balance of tart, sweet, and creamy flavors. Whether served at a casual family gathering or as the centerpiece of a special celebration, Strawberry Swirl Cheesecake is guaranteed to impress and delight. Indulge in this irresistible treat that brings together the timeless charm of cheesecake with the refreshing zest of strawberries!
What Equipment do I need to Make Strawberry Swirl Cheesecake:

StrawberrySwirlCheesecakeIngredients

Ingredients:

Strawberry Sauce:

1 pound fresh strawberries, hulled and quartered

1/4 cup granulated sugar

2 tablespoons lemon juice 

1 tablespoon water

2 teaspoons cornstarch 

Cheesecake:

15 graham crackers

3 tablespoons brown sugar

½ cup unsalted butter, melted

3 (8-ounce) packages cream cheese, room temperature

1 cup granulated sugar

1 teaspoon vanilla extract

½ cup sour cream

3 large eggs, room temperature

How Do I Make Strawberry Swirl Cheesecake

Strawberry Sauce: 

Cook the strawberries, lemon juice, and sugar in a saucepan until the strawberries start to break down and release their juices, about 10 minutes. Use a potato masher to help break down the strawberries more. Mix the water and cornstarch into a slurry in a small bowl, then mix that into the saucepan with the strawberries until it starts to thicken. Remove from heat, then use an immersion blender, or pour the mixture into a regular blender, and blend until smooth. Place the sauce aside to cool.

Crust: 

Heat oven to 350°F. Grease a 9-inch springform pan with butter or shortening. Wrap the pan with heavy-duty foil, making sure to cover the entire base, or use a silicone springform pan protector. Crush the graham crackers and brown sugar in a food processor, then slowly add the butter while the processor runs at low speed. Once the crumbs are evenly coated with butter, pour the crumbs into the greased pan. Firmly press the crumbs into the bottom and sides of the pan, then bake it for 10 minutes or until the top of the edges are golden brown. Lower the oven temperature to 325°F.

Cheesecake: 

Beat cream cheese, sugar, and vanilla extract with an electric mixer until smooth. Mix in the sour cream. Add eggs one at a time, mixing just until combined.

How Do I Assemble My Cheesecake

Pour the cheesecake batter into the crust. Add spoonfuls of strawberry sauce on top. You’ll use about half of the sauce, but you can store the rest of the sauce in an airtight container in the fridge to serve with the finished cheesecake. Swirl with a knife or toothpick, then place the cheesecake in the middle of a large roasting pan. Fill the roasting pan with hot water halfway up the sides of the cheesecake.

Bake at 325°F for 1 hour and 10 minutes or until the edges are set but the center jiggles. Turn off the oven, but leave the cheesecake inside for 1 hour to slowly cool. Remove the cheesecake, and let it cool completely at room temperature (1 ½ hours). Cover the cheesecake with plastic wrap, and chill in the refrigerator for at least 4 hours.

cheesecake-cooked

Carefully remove the ring of the springform pan and transfer the cheesecake to a cake stand or platter. Garnish with whipped cream, if desired, and serve chilled with the remaining strawberry sauce.

cheesecake-with-whip-cream-topping

FAQs About Cheesecakes

Here are the most crucial tips for making a successful cheesecake:

  • Room Temperature Ingredients: Your cream cheese, eggs, and sour cream must be at room temperature before mixing. Cold ingredients won’t blend properly, leading to lumps and an uneven texture. Plan ahead and let these ingredients sit out for at least 2 hours before baking.
  • Water Bath (Bain-Marie): Always use a water bath when baking cheesecake. This creates a moist environment that prevents cracking and ensures even baking. Wrap your springform pan in at least two layers of heavy-duty foil to prevent water seepage, and use hot water that comes halfway up the sides of the pan.
cheesecake-missing-a-slice
  • Don’t Overmix the Batter: Once you add the eggs, mix only until they’re just incorporated. Overmixing introduces too much air into the batter, which can cause the cheesecake to puff up during baking and then crack as it cools. Beat the cream cheese and sugar thoroughly before adding the eggs, but be gentle once they’re added.
  • Proper Cooling Method: Never rush the cooling process. After baking, turn off the oven, and let the cheesecake cool gradually for about an hour. This slow cooling prevents the surface from cracking. Then refrigerate for at least 4 hours or overnight before serving.
strawberry-slice-of-pie-on-white-plate
  • Check for Doneness Correctly: A perfectly baked cheesecake should still wobble slightly in the center when gently shaken. The edges should be slightly puffed and set, but the center should look like it needs to set more. It will continue to cook with residual heat and set fully as it cools. If you wait until the entire surface is set, you’ve over baked it.
  • You can use salted or unsalted butter for the crust.
cheesecake-on-a-fork
  • I did not test this recipe with frozen strawberries, but they may add more water to the sauce.
  • The lemon juice can be freshly squeezed or bottled.
StrawberrySwirlCheescake_Collage

Storage

  • Refrigerator: Cheesecake should be stored in an airtight container or covered with plastic wrap and kept in the refrigerator for up to 3 days. Do not let the cheesecake sit at room temperature for longer than 2 hours at a time for food safety reasons.
  • Freezer: Wrap the cheesecake with both plastic wrap and foil, and store it in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving.
Strawberry-Swirl-Cheesecake-Pin-1
strawberry-swirl-cheesecake-pin-3
Yield: 8

Strawberry Swirl Cheesecake

StrawberrySwirlCheesecake-Recipe-Card

Strawberry Swirl Cheesecake is a delectable dessert that seamlessly combines the rich, creamy texture of classic cheesecake with the bright, fruity sweetness of fresh strawberries.

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

  • Strawberry Sauce:
  • 1 pound fresh strawberries, hulled and quartered
  • 1/4 cup granulated sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon water
  • 2 teaspoons cornstarch
  • Cheesecake:
  • 15 graham crackers
  • 3 tablespoons brown sugar
  • ½ cup unsalted butter, melted
  • 3 (8-ounce) packages cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 3 large eggs, room temperature

Instructions

Strawberry Sauce: 

Cook the strawberries, lemon juice, and sugar in a saucepan until the strawberries start to break down and release their juices, about 10 minutes. Use a potato masher to help break down the strawberries more. Mix the water and cornstarch into a slurry in a small bowl, then mix that into the saucepan with the strawberries until it starts to thicken. Remove from heat, then use an immersion blender, or pour the mixture into a regular blender, and blend until smooth. Place the sauce aside to cool.

Crust: 

Heat oven to 350°F. Grease a 9-inch springform pan with butter or shortening. Wrap the pan with heavy-duty foil, making sure to cover the entire base, or use a silicone springform pan protector. Crush the graham crackers and brown sugar in a food processor, then slowly add the butter while the processor runs at low speed. Once the crumbs are evenly coated with butter, pour the crumbs into the greased pan. Firmly press the crumbs into the bottom and sides of the pan, then bake it for 10 minutes or until the top of the edges are golden brown. Lower the oven temperature to 325°F.

Cheesecake: 

Beat cream cheese, sugar, and vanilla extract with an electric mixer until smooth. Mix in the sour cream. Add eggs one at a time, mixing just until combined.

Assembly: 

Pour the cheesecake batter into the crust. Add spoonfuls of strawberry sauce on top. You’ll use about half of the sauce, but you can store the rest of the sauce in an airtight container in the fridge to serve with the finished cheesecake. Swirl with a knife or toothpick, then place the cheesecake in the middle of a large roasting pan. Fill the roasting pan with hot water halfway up the sides of the cheesecake.

Bake at 325°F for 1 hour and 10 minutes or until the edges are set but the center jiggles. Turn off the oven, but leave the cheesecake inside for 1 hour to slowly cool. Remove the cheesecake, and let it cool completely at room temperature (1 ½ hours). Cover the cheesecake with plastic wrap, and chill in the refrigerator for at least 4 hours.

Carefully remove the ring of the springform pan and transfer the cheesecake to a cake stand or platter. Garnish with whipped cream, if desired, and serve chilled with the remaining strawberry sauce.

Notes

What Equipment do I need to Make Strawberry Swirl Cheesecake:

Here are the most crucial tips for making a successful cheesecake:

  • Room Temperature Ingredients: Your cream cheese, eggs, and sour cream must be at room temperature before mixing. Cold ingredients won't blend properly, leading to lumps and an uneven texture. Plan ahead and let these ingredients sit out for at least 2 hours before baking.
  • Water Bath (Bain-Marie): Always use a water bath when baking cheesecake. This creates a moist environment that prevents cracking and ensures even baking. Wrap your springform pan in at least two layers of heavy-duty foil to prevent water seepage, and use hot water that comes halfway up the sides of the pan.
  • Don't Overmix the Batter: Once you add the eggs, mix only until they're just incorporated. Overmixing introduces too much air into the batter, which can cause the cheesecake to puff up during baking and then crack as it cools. Beat the cream cheese and sugar thoroughly before adding the eggs, but be gentle once they're added.
  • Proper Cooling Method: Never rush the cooling process. After baking, turn off the oven, and let the cheesecake cool gradually for about an hour. This slow cooling prevents the surface from cracking. Then refrigerate for at least 4 hours or overnight before serving.
  • Check for Doneness Correctly: A perfectly baked cheesecake should still wobble slightly in the center when gently shaken. The edges should be slightly puffed and set, but the center should look like it needs to set more. It will continue to cook with residual heat and set fully as it cools. If you wait until the entire surface is set, you've over baked it.
  • You can use salted or unsalted butter for the crust.
  • I did not test this recipe with frozen strawberries, but they may add more water to the sauce.
  • The lemon juice can be freshly squeezed or bottled.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 454Total Fat 21gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 8gCholesterol 112mgSodium 176mgCarbohydrates 64gFiber 2gSugar 46gProtein 5g

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