Hey there, fellow dessert lovers! Today, I’m super excited to share with you my secrets for making the most divine Strawberry Swirl Cheesecake. This recipe is a game-changer for anyone looking to impress their family and friends with a show-stopping dessert. It’s creamy, it’s fruity, and it’s absolutely irresistible. Plus, it’s easier than you might think to make at home!
Why You’ll Love This Recipe
- A creamy cheesecake base with a hint of tang from sour cream and heavy cream
- A vibrant strawberry swirl that adds natural sweetness and a pop of color
- An easy-to-follow method that ensures a crack-free cheesecake
- Perfect for special occasions or just a cozy family dinner
- Can be made ahead of time, making it a great option for entertaining
- Customizable with fresh strawberries or other berries of your choice
Ingredients
Let’s take a look at what you’ll need for this recipe. Don’t worry, it’s not as intimidating as it seems!
For the Strawberry Sauce
- 1 ½ cups fresh or frozen strawberries, hulled
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
For the Crust
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling
- 24 ounces (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- ¼ cup heavy cream
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s dive into the step-by-step process. Don’t worry, I’ve got you covered every step of the way!
Step 1: Make the Strawberry Sauce
In a small saucepan over medium heat, combine 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.
Step 2: Prepare 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.
Step 3: Make 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 vanilla extract, sour cream, and heavy cream until just combined. Avoid overmixing.
Step 4: Assemble and Bake
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.
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 the best texture.
Pro Tips for Making the Recipe
Here are a few tips to ensure your cheesecake turns out perfectly every time:
- Use room temperature ingredients: This ensures a smooth and even batter.
- Don’t overmix: Overmixing can lead to a dense cheesecake or even cracks.
- Water bath is a must: It helps maintain even heat and prevents cracking.
- Let it cool slowly: Sudden temperature changes can cause cracks.
- Use high-quality ingredients: Fresh strawberries and real vanilla extract make a big difference in flavor.
How to Serve
Now comes the fun part – serving!
Once your cheesecake is chilled, 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. You can also add a dollop of whipped cream for extra indulgence.
Make Ahead and Storage
This cheesecake is perfect for making ahead of time. Here’s how to store it:
- Make ahead: The cheesecake can be baked and refrigerated up to 2 days in advance.
- Freeze: Wrap the cooled cheesecake tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
- Store leftovers: Keep any leftovers in an airtight container in the refrigerator for up to 5 days.
And there you have it, my friends! A stunning and delicious Strawberry Swirl Cheesecake that’s sure to become a family favorite. If you’re looking for more cheesecake inspiration, be sure to check out my How to Make the Best Berry Swirl Cheesecake, How to Make the Best New York Cheesecake Recipe, and How to Make the Best Lemon Blueberry Cheesecake recipes. Happy baking!
Strawberry Swirl Cheesecake Recipe
Ingredients
For the Strawberry Sauce
- 1.5 cups fresh or frozen strawberries, hulled
- 0.25 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
For the Crust
- 1.5 cups graham cracker crumbs
- 0.333 cup granulated sugar
- 0.5 cup unsalted butter, melted
For the Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 0.25 cup heavy cream
Instructions
- Make the strawberry sauce: Combine strawberries, sugar, and lemon juice in a saucepan. Cook until soft, about 5-7 minutes. Mash, then stir in cornstarch slurry and cook until thickened. Cool and strain if desired.
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan and bake at 325°F for 8-10 minutes. Cool.
- Make the cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, sour cream, and heavy cream.
- Pour filling over crust. Drop spoonfuls of cooled strawberry sauce and swirl with a knife.
- Bake in a water bath at 325°F for 55-65 minutes. Let cool in the oven for 1 hour, then refrigerate for at least 6 hours.
- Release edges with a knife and slice. Serve with additional strawberry sauce or fresh strawberries.
