Description
This Strawberry Swirl Cheesecake features a creamy, smooth cheesecake base with a vibrant strawberry puree swirled throughout. The graham cracker crust provides a buttery, crunchy foundation while the fresh strawberry sauce adds a sweet and tangy contrast. Baked in a water bath for a perfectly silky texture, this dessert is ideal for special occasions or a delicious treat anytime.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons melted butter
Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Strawberry Puree
- 1 cup fresh or frozen strawberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch + 1 tablespoon water (optional, for thickening)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C). Wrap a 9-inch springform pan in foil to protect it from the water bath that will be used during baking.
- Make the Crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then remove and allow it to cool.
- Prepare Strawberry Puree: In a food processor or blender, combine strawberries, sugar, and lemon juice and blend until smooth. Transfer the puree to a saucepan and simmer gently on the stovetop until it thickens slightly. If a thicker consistency is preferred, stir in the cornstarch slurry (cornstarch mixed with water) and cook for an additional minute. Remove from heat and let cool.
- Make the Filling: In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract and sour cream until just combined, being careful not to overmix.
- Assemble Cheesecake: Pour the cheesecake filling over the cooled crust. Drop spoonfuls of the cooled strawberry puree over the top of the batter. Using a knife or skewer, gently swirl the strawberry sauce into the batter to create a marbled effect.
- Bake in Water Bath: Place the springform pan inside a larger baking dish or roasting pan. Carefully pour hot water into the larger pan until it reaches halfway up the sides of the springform pan. Bake for 55–65 minutes or until the center is just set but still slightly jiggly.
- Cool and Chill: Remove the cheesecake from the oven and water bath. Let it cool to room temperature, then refrigerate for at least 4 hours or preferably overnight before serving to allow it to fully set.
Notes
- Use room temperature cream cheese to ensure a lump-free batter.
- If using frozen strawberries, thaw and drain excess liquid before blending to avoid a watery puree.
- Be careful not to overbake; the cheesecake should have a slight wobble in the center when done.
- Swirling the strawberry puree gently prevents the colors from blending completely, giving a beautiful marbled effect.
- Wrapping the springform pan in foil prevents water seepage during the water bath baking process.
- Optional: Add a tablespoon of lemon zest to the crust or batter for extra citrus flavor.
