Strawberry Swirl Cheesecake Recipe
A creamy cheesecake with a vibrant strawberry swirl, perfect for dessert lovers.
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.
Notes
Ensure the cheesecake cools properly to prevent cracking. Let it cool in the oven with the door ajar after baking.