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Strawberry Swirl Cheesecake Recipe

Strawberry Swirl Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 8 reviews
  • Author: Mary
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 6 hours (includes cooling and chilling)
  • Yield: 12 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Non-Vegetarian

Description

This Strawberry Swirl Cheesecake is a luscious dessert featuring a creamy, smooth cheesecake base with a vibrant, fruity strawberry swirl. The graham cracker crust provides the perfect crunchy contrast, while the strawberry puree adds a fresh and tangy sweetness, creating a perfect balance of flavors. Ideal for any special occasion or as a delightful treat, this baked cheesecake is both visually stunning and irresistibly delicious.


Ingredients

Scale

For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the strawberry swirl:

  • 1 cup fresh or frozen strawberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice

For the cheesecake filling:

  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/4 cup all-purpose flour


Instructions

  1. Prepare the oven and pan: Preheat the oven to 325°F. Grease a 9-inch springform pan thoroughly and wrap the outside with foil if you plan to use a water bath, which helps prevent cracking during baking.
  2. Make the crust: In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until the crumbs are evenly moistened. Press this mixture firmly into the bottom of the prepared pan, creating an even layer. Bake the crust for 10 minutes, then allow it to cool completely.
  3. Cook the strawberry swirl: In a small saucepan over medium heat, combine the strawberries, sugar, and lemon juice. Cook for 8–10 minutes until the strawberries break down and the mixture thickens slightly. Use a blender or immersion blender to puree the mixture until smooth, then strain it through a fine mesh sieve to remove seeds. Set the puree aside to cool.
  4. Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy, ensuring there are no lumps. Add the sugar and vanilla extract, beating until well combined. Add the eggs one at a time, mixing on low speed after each addition just until blended to avoid incorporating too much air. Fold in the sour cream and flour, mixing until the batter is smooth and homogenous.
  5. Assemble with swirl: Pour the cheesecake filling evenly over the cooled crust. Spoon dollops of the cooled strawberry puree onto the top of the batter. Using a toothpick or a knife, gently swirl the puree into the batter to create a marbled effect without fully blending the two layers.
  6. Bake the cheesecake: Bake the cheesecake for 55–65 minutes, or until the edges are set and the center is just slightly jiggly. Once done, turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to help it set gradually and reduce cracking.
  7. Chill: After cooling, transfer the cheesecake to the refrigerator and chill for at least 4 hours or ideally overnight to allow it to fully set and develop its creamy texture.

Notes

  • Use room temperature ingredients, especially the cream cheese and eggs, to achieve a smooth, lump-free batter.
  • Using a water bath is optional but recommended to prevent cracks and ensure even baking.
  • Ensure the crust is completely cooled before adding the filling to avoid soaking and sogginess.
  • For best flavor and texture, refrigerate the cheesecake overnight before serving.

Nutrition

  • Serving Size: 1 slice
  • Calories: 410
  • Sugar: 28 g
  • Sodium: 280 mg
  • Fat: 28 g
  • Saturated Fat: 16 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 34 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 115 mg