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Strawberry Swirl Cheesecake

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A delightful strawberry swirl cheesecake that combines creamy vanilla filling with a luscious strawberry sauce, perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups fresh or frozen strawberries, hulled
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch mixed with 1 tablespoon water
  • 1 ½ cups graham cracker crumbs
  • â…“ cup granulated sugar
  • ½ cup unsalted butter, melted
  • 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. Create the Strawberry Sauce
  2. Combine fresh or frozen strawberries, sugar, and lemon juice in a small saucepan over medium heat. Cook until the strawberries soften, about 5-7 minutes.
  3. Puree the Strawberries
  4. Use a potato masher or fork to break the strawberries into a puree.
  5. Thicken the Sauce
  6. Stir in the cornstarch slurry and cook for 1-2 minutes, until thickened.
  7. Cool the Sauce
  8. Remove from heat and let it cool completely. Strain if a smoother sauce is desired.
  9. Preheat the Oven
  10. Preheat your oven to 325°F (160°C).
  11. Prepare the Crust
  12. Mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press into the bottom of a 9-inch springform pan.
  13. Bake the Crust
  14. Bake for 8-10 minutes, then set aside to cool.
  15. Prepare the Cheesecake Filling
  16. Beat the cream cheese and sugar together with an electric mixer until smooth and fluffy, about 2-3 minutes.
  17. Add the Eggs
  18. Add eggs one at a time, mixing after each addition.
  19. Mix in the Creams
  20. Blend in vanilla extract, sour cream, and heavy cream until just combined. Avoid overmixing.
  21. Assemble the Cheesecake
  22. Pour the cheesecake filling onto the prepared crust. Drop spoonfuls of the cooled strawberry sauce onto the cheesecake. Use a knife to swirl the sauce into the filling, creating a marbled effect.
  23. Set Up the Water Bath
  24. Place the springform pan into a larger baking dish and fill with 1-2 inches of hot water.
  25. Bake the Cheesecake
  26. Bake for 55-65 minutes, or until the edges are set and the center jiggles slightly.
  27. Cool Gradually
  28. Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 1 hour.
  29. Chill the Cheesecake
  30. Remove from the water bath and let cool completely at room temperature. Refrigerate for at least 6 hours, or overnight.
  31. Finish and Serve
  32. Run a knife around the edges of the pan before releasing the springform. Slice and serve with additional strawberry sauce or fresh strawberries.

Notes

Ensure cream cheese is at room temperature to avoid lumps in the filling. A water bath helps prevent cracks and ensures even baking.

Nutrition

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

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