Strawberry Swirl Cheesecake

Why You’ll Love This Recipe

This cheesecake is a dream come true for anyone who loves the perfect combination of creamy, sweet, and tangy. The strawberry swirl adds a refreshing fruity touch, and the graham cracker crust offers the perfect crunch. Whether you’re serving it at a dinner party or enjoying it by yourself, this cheesecake will leave you and your guests in awe. Its elegant presentation and mouthwatering flavor make it a must-try for any dessert lover.

Ingredients

For the Crust:

• 1½ cups graham cracker crumbs (about 10–12 sheets, crushed)

• 3 tablespoons granulated sugar

• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 4 (8 oz) packages cream cheese, softened

• 1 cup granulated sugar

• 1 teaspoon vanilla extract

• 3 large eggs, at room temperature

For the Strawberry Swirl:

• 1 pint fresh strawberries, hulled and sliced

• ¼ cup granulated sugar

• 1 tablespoon lemon juice

• 1 teaspoon cornstarch mixed with 2 teaspoons water (to thicken the sauce)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat and Prepare: Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.

2. Make the Crust: In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs resemble wet sand. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 8–10 minutes, then remove and let it cool.

3. Make the Strawberry Sauce: In a small saucepan over medium heat, combine the strawberries, sugar, and lemon juice. Cook until the strawberries break down and release their juices, about 5–7 minutes. Stir in the cornstarch-water mixture and cook until the sauce thickens. Let it cool before blending or mashing for a smoother consistency.

4. Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese with a hand mixer on medium speed until smooth. Add sugar and vanilla extract, mixing until combined. Add eggs one at a time, mixing on low speed to avoid overmixing.

5. Assemble the Cheesecake: Pour the cheesecake batter into the cooled crust. Drop spoonfuls of the strawberry sauce onto the batter, swirling it in with a toothpick.

6. Bake the Cheesecake: Place the springform pan in a larger baking dish and add hot water to create a water bath. Bake for 55–65 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and leave the door slightly ajar for 1 hour to prevent cracking.

7. Chill and Serve: Let the cheesecake cool completely at room temperature before refrigerating for at least 4–6 hours or overnight. Once chilled, remove the springform pan and slice. Serve with extra strawberry sauce or fresh strawberries, if desired.

Servings and Timing

• Servings: 12

• Prep Time: 25 minutes

• Bake Time: 1 hour 5 minutes

• Cooling Time: 1 hour (in the oven) + 4–6 hours in the refrigerator

Storage/Reheating

• Storage: Store any leftovers in the refrigerator, covered, for up to 3-4 days.

• Freezing: This cheesecake can be frozen for up to 1 month. Wrap slices tightly in plastic wrap and store in an airtight container.

• Reheating: Serve directly from the refrigerator. If frozen, allow the cheesecake to thaw overnight in the fridge before serving.

FAQs

How do I prevent my cheesecake from cracking?

To prevent cracking, be sure not to overmix the batter and always use a water bath when baking. Let the cheesecake cool slowly in the oven after baking.

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but fresh strawberries will yield a better texture and flavor for the swirl.

How do I know when the cheesecake is done?

The edges of the cheesecake should be set, but the center should still be slightly jiggly. It will continue to set as it cools.

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made up to 2 days in advance. Just make sure to refrigerate it and allow it to set completely before serving.

Is it necessary to use a springform pan?

Yes, a springform pan makes it much easier to remove the cheesecake from the pan without damaging the delicate texture.

Can I use a different fruit for the swirl?

Absolutely! You can use raspberries, blueberries, or even caramel for a different flavor twist.

Why is my cheesecake still runny after baking?

If your cheesecake is runny, it may not have been baked long enough. Make sure to follow the baking times and let it cool completely before refrigerating.

Can I freeze this cheesecake?

Yes, you can freeze slices of this cheesecake for up to 1 month. Just wrap them tightly in plastic wrap.

What’s the best way to serve the cheesecake?

Serve the cheesecake chilled with extra strawberry sauce or fresh fruit on top for an extra burst of flavor.

How do I remove the cheesecake from the springform pan?

Once the cheesecake has cooled and set, carefully remove the outer ring of the springform pan. Use a sharp knife to cut around the edges if needed.

Conclusion

This Strawberry Swirl Cheesecake is a delicious and impressive dessert that combines rich cheesecake, tangy strawberry sauce, and a buttery graham cracker crust. Perfect for any occasion, it’s sure to leave everyone asking for seconds. Try it today and indulge in the sweet, creamy, and refreshing flavors of this homemade masterpiece!

Strawberry Swirl Cheesecake

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• Author: Emma
• Prep Time: 25 minutes
• Cooling: 1 hour (in the oven) + 4–6 hours in the refrigerator
• Cook Time: 1 hour 5 minutes
• Total Time: Approx. 6–8 hours (including chilling)
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This Strawberry Swirl Cheesecake is a decadent dessert that features a smooth, creamy cheesecake filling swirled with fresh strawberry sauce, all resting on a buttery graham cracker crust. The perfect balance of tangy cheesecake and sweet strawberry creates an irresistible combination that will leave everyone asking for more. Ideal for special occasions, this homemade cheesecake is guaranteed to impress!

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Ingredients

For the Crust:

1½ cups graham cracker crumbs (about 10–12 sheets, crushed)

3 tablespoons granulated sugar

6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

4 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs, at room temperature

For the Strawberry Swirl:

1 pint fresh strawberries, hulled and sliced

¼ cup granulated sugar

1 tablespoon lemon juice

1 teaspoon cornstarch mixed with 2 teaspoons water (to thicken the sauce)

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Instructions

• Preheat and Prepare: Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.

• Make the Crust: Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press mixture into the bottom of the prepared springform pan. Bake for 8–10 minutes, then let it cool.

• Make the Strawberry Sauce: In a small saucepan, cook strawberries, sugar, and lemon juice over medium heat until strawberries break down, about 5–7 minutes. Stir in the cornstarch-water mixture and cook until thickened. Let it cool, then blend or mash for a smoother texture.

• Make the Cheesecake Filling: Beat cream cheese, sugar, and vanilla with a hand mixer until smooth. Add eggs one at a time, mixing on low speed.

• Assemble the Cheesecake: Pour cheesecake batter into the cooled crust. Drop spoonfuls of strawberry sauce on top and swirl with a toothpick.

• Bake the Cheesecake: Place the springform pan in a larger baking dish and add hot water to create a water bath. Bake for 55–65 minutes or until edges are set but center is slightly jiggly. Turn off the oven and leave the door ajar for 1 hour to avoid cracking.

• Chill and Serve: Let cheesecake cool completely before refrigerating for 4–6 hours or overnight. Remove the springform pan and slice. Serve with extra strawberry sauce or fresh strawberries, if desired.

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Notes

• Use a water bath to prevent cracking during baking.

• If using frozen strawberries for the swirl, fresh strawberries will yield better flavor and texture.

• For an extra burst of flavor, top with more strawberry sauce or fresh strawberries.