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Strawberry Swirl Cheesecake Recipe

Strawberry Swirl Cheesecake Recipe
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★★★★★

4.7 from 6 reviews

This Strawberry Swirl Cheesecake is a luscious dessert featuring a creamy cream cheese filling with a vibrant strawberry sauce beautifully swirled throughout. The graham cracker crust provides a buttery, crunchy base that complements the smooth texture of the cheesecake. Perfect for any occasion, this classic dessert combines fresh strawberry flavor with rich cheesecake for a delightful treat.

Ingredients

Scale

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

Instructions

  1. Prepare the strawberry sauce: In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook until the strawberries soften, about 5-7 minutes. 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 completely. Strain if a smoother sauce is desired.
  2. Preheat the oven: Set your oven to 325°F (160°C) for optimal cheesecake baking.
  3. Make the crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake for 8-10 minutes, then set aside to cool.
  4. Prepare the cheesecake filling: In a large bowl, beat the 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, taking care to avoid overmixing.
  5. Assemble the cheesecake: Pour the cheesecake filling onto the prepared crust, smoothing the top with a spatula. Drop spoonfuls of the cooled strawberry sauce onto the cheesecake surface. Use a knife or skewer to swirl the sauce into the filling, creating a marbled effect.
  6. Create a water bath: Place the springform pan into a larger baking dish. Fill the dish with 1-2 inches of hot water to create a water bath, which helps prevent cracking during baking.
  7. Bake the cheesecake: Bake for 55-65 minutes, or until the edges are set and the center jiggles slightly when shaken.
  8. Cool in oven: Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 1 hour to prevent sudden temperature changes that could crack the cake.
  9. Finish cooling: Remove the cheesecake from the water bath, and allow it to cool completely at room temperature.
  10. Refrigerate: Refrigerate the cheesecake for at least 6 hours, preferably overnight, to achieve the best texture.
  11. Release and serve: Run a knife around the edges of the pan before releasing the springform. Slice and serve with additional strawberry sauce or fresh strawberries for garnish.

Notes

  • For a smoother strawberry sauce, strain the mixture before swirling into the cheesecake.
  • Do not overmix the filling to keep the cheesecake light and creamy.
  • The water bath is crucial to prevent cracks and ensures even baking.
  • Allowing the cheesecake to chill overnight improves flavor and texture.
  • Use room temperature cream cheese for a smoother batter and to avoid lumps.

Nutrition

Keywords: strawberry swirl cheesecake, creamy cheesecake, fresh strawberry sauce, graham cracker crust, baked cheesecake dessert

Find it online: https://savorandsimmer.com/strawberry-swirl-cheesecake-recipe/