Description
A luscious, creamy Strawberry Swirl Cheesecake featuring a buttery graham cracker crust, smooth cream cheese filling, and a vibrant homemade strawberry swirl for a perfect balance of richness and fruitiness.
Ingredients
Scale
For the crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ¾ cup sour cream
- 2 tablespoons all-purpose flour
For the strawberry swirl:
- 1 cup fresh or frozen strawberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
Instructions
- Prepare the oven and pan: Preheat your oven to 325°F. Lightly grease a 9-inch springform pan and wrap the outside with foil to prevent leaks during baking.
- Make the crust: In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture firmly into the bottom of the springform pan. Bake for 8–10 minutes to set the crust, then remove and let it cool slightly.
- Prepare the strawberry swirl: In a small saucepan over medium heat, combine the strawberries, sugar, and lemon juice. Cook for 8–10 minutes until the berries break down and the mixture thickens slightly. Use a blender to puree or mash by hand, then strain for a smoother consistency if desired. Allow it to cool.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add sugar and vanilla extract, mixing well. Incorporate eggs one at a time, ensuring each is fully blended before adding the next. Stir in sour cream and flour carefully until just combined, avoiding overmixing.
- Assemble the cheesecake: Pour the cream cheese batter evenly over the cooled crust. Drop spoonfuls of the cooled strawberry sauce onto the batter, then use a toothpick or knife to gently swirl the strawberry sauce through the filling to create a marbled effect.
- Bake the cheesecake: Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan to come halfway up the sides of the springform pan, creating a water bath to ensure gentle, even baking and prevent cracking (optional but recommended). Bake for 50 to 60 minutes, or until the center is set but still slightly jiggly.
- Cool the cheesecake: Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour to prevent sudden temperature changes that can cause cracks.
- Chill before serving: Remove the cheesecake from the oven and refrigerate for at least 4 hours or preferably overnight to allow it to set fully. Slice and serve chilled.
Notes
- Use room temperature ingredients for a smoother, more cohesive filling.
- For cleaner slices, dip your knife in hot water and wipe it between cuts.
- This cheesecake freezes well if you omit the strawberry swirl topping before freezing; add fresh swirl after thawing if desired.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
