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–+ servings

Strawberry Swirl Cheesecake

A creamy cheesecake with swirls of fresh strawberry sauce, perfect for impressing guests or indulging in a quiet evening at home.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 10 servings
Calories 400 kcal

Ingredients
  

For the Strawberry Sauce

  • 1.5 cups fresh or frozen strawberries, hulled
  • 0.25 cups granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch mixed with 1 tablespoon water This mixture thickens the sauce.

For the Crust

  • 1.5 cups graham cracker crumbs
  • 0.33 cups granulated sugar
  • 0.5 cups unsalted butter, melted

For the Cheesecake Filling

  • 24 ounces cream cheese, softened
  • 1 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cups sour cream
  • 0.25 cups heavy cream

Instructions
 

Preparation of Strawberry Sauce

  • In a small saucepan over medium heat, combine the 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.

Making the Crust

  • Preheat your oven to 325°F (160°C).
  • 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.

Preparing 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 the vanilla extract, sour cream, and heavy cream until just combined. Avoid overmixing.

Combining and Swirling

  • Pour the cheesecake filling onto the prepared crust, smoothing the top.
  • Drop spoonfuls of the cooled strawberry sauce onto the cheesecake.
  • Use a knife or skewer to swirl the sauce into the filling, creating a marbled effect.

Baking the Cheesecake

  • Place the springform pan into a larger baking dish.
  • Fill the dish with 1–2 inches of hot water to create a water bath (this prevents cracking).
  • Bake for 55–65 minutes, or until the edges are set and the center jiggles slightly when shaken.
  • Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 1 hour.
  • Remove from the water bath and cool completely at room temperature.
  • Refrigerate for at least 6 hours, or overnight, for best texture.

Serving the Cheesecake

  • 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

Store in the fridge for up to 5 days, or freeze for up to 3 months. Reheat in the oven to refresh the crust.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 6gFat: 30gSaturated Fat: 18gSodium: 250mgFiber: 1gSugar: 18g
Keyword Baking, Cheesecake, Dessert, Strawberry, sweet treat
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