Description
This luscious Strawberry Swirl Cheesecake combines a classic creamy cheesecake with a vibrant strawberry swirl, creating the ultimate dessert that’s perfect for any occasion. Featuring a crunchy graham cracker crust, smooth cream cheese filling, and sweetened strawberry ribbons, this recipe is sure to impress your guests and satisfy your sweet tooth.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs (about 12 full sheets)
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon (optional)
Cheesecake Filling
- 32 ounces (4 packages) cream cheese, softened to room temperature
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 tablespoons all-purpose flour
Strawberry Swirl
- 1 pound fresh strawberries, hulled and quartered
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon cold water (for cornstarch slurry)
To Garnish
- Fresh strawberries, sliced
- Whipped cream
Instructions
- Prepare the Graham Cracker Crust: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, melted butter, granulated sugar, and cinnamon if using. Mix thoroughly until the crumbs are evenly coated.
- Form and Bake the Crust: Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake for 8 to 10 minutes until the crust is lightly golden. Remove from oven and let cool completely.
- Make the Strawberry Swirl: In a saucepan, combine the quartered strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries soften and release their juices.
- Thicken the Strawberry Mixture: Whisk the cornstarch with 1 tablespoon of cold water to create a slurry. Pour this into the strawberry mixture and stir until it thickens. Remove from heat and let cool slightly. For a smoother texture, puree the mixture with an immersion blender if desired.
- Prepare the Cheesecake Filling: Using an electric mixer, beat the softened cream cheese until smooth and creamy. Gradually add sugar and continue beating until the mixture is light and fluffy.
- Add Eggs: Add eggs one at a time, beating well after each addition. Then add the egg yolks and beat just until combined to avoid overmixing.
- Incorporate Remaining Ingredients: Stir in the vanilla extract, sour cream, and flour, mixing until just combined and smooth.
- Assemble Cheesecake: Pour half of the cheesecake filling over the cooled crust in the springform pan. Spoon dollops of the strawberry swirl over this layer.
- Add Remaining Filling and Swirl: Pour the remaining cheesecake filling over the strawberry dollops and add more strawberry swirl dollops on top.
- Create Strawberry Swirls: Use a knife or skewer to gently swirl the strawberry mixture into the cheesecake filling, creating a marbled effect.
- Prepare for Water Bath: Wrap the bottom of the springform pan tightly with aluminum foil to prevent leaks. Place the springform pan inside a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake the Cheesecake: Bake for 55 to 70 minutes at 350°F (175°C), until the edges are set but the center still jiggles slightly when moved.
- Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually and prevent cracking.
- Remove from Water Bath and Cool: Take the cheesecake out of the water bath and cool completely on a wire rack at room temperature.
- Chill: Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set fully.
- Serve: Remove the sides of the springform pan. Garnish with fresh sliced strawberries and whipped cream if desired. Slice and serve chilled. Store leftovers refrigerated up to 5 days.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth filling.
- Wrap the springform pan tightly with foil to prevent water from the bain-marie from leaking into the cheesecake.
- Use a water bath to ensure even baking and reduce cracking.
- Pureeing the strawberry mixture is optional but recommended for a smoother swirl.
- Allow the cheesecake to chill thoroughly for the best texture and flavor.
- Leftover cheesecake can be stored in the refrigerator for up to 5 days.
