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!

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.

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.