Strawberry Swirl Cheesecake
A delightful strawberry swirl cheesecake with a classic graham cracker crust and a smooth cream cheese filling, perfect for any celebration.
Ingredients
Strawberry Sauce
- 1.5 cups fresh or frozen strawberries, hulled
- 0.25 cups granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
Crust
- 1.5 cups graham cracker crumbs
- 0.33 cups granulated sugar
- 0.5 cups unsalted butter, melted
Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cups granulated sugar
- 3 large eggs
- 1 teaspoon alcohol-free vanilla extract
- 1 cups sour cream
- 0.25 cups heavy cream
Instructions
Make the strawberry sauce
- In a small saucepan over medium heat, combine strawberries, ¼ cup sugar, and lemon juice.
- Cook 5–7 minutes until strawberries soften.
- Mash with a potato masher or fork to your desired texture.
- Stir in the cornstarch slurry and cook 1–2 minutes until thickened.
- Remove from heat and cool completely. Strain if you want a smooth sauce.
Prep and bake the crust
- Preheat oven to 325°F (160°C).
- In a bowl, mix graham crumbs, ⅓ cup sugar, and melted butter until combined.
- Press firmly into the bottom of a 9-inch springform pan for an even layer.
- Bake 8–10 minutes. Cool while you make the filling.
Make the filling
- In a large bowl, beat cream cheese and 1 cup sugar with an electric mixer until smooth and fluffy (2–3 minutes). Scrape the bowl as needed.
- Add eggs one at a time, mixing until just blended after each addition.
- Stir in vanilla, sour cream, and heavy cream until just combined—don’t overmix.
Assemble and swirl
- Pour filling over the cooled crust and smooth the top.
- Drop spoonfuls of cooled strawberry sauce over the filling. Use a knife or skewer to swirl, creating a marbled effect.
Bake in a water bath
- Place the springform pan inside a larger roasting pan.
- Pour hot water into the outer pan until it comes 1–2 inches up the sides of the springform.
- Bake 55–65 minutes, until edges are set and the center jiggles slightly.
- Turn oven off and crack the door. Let cheesecake cool in the oven for 1 hour.
Chill and serve
- Remove from water bath, cool to room temperature, then refrigerate at least 6 hours or overnight.
- Run a knife around the edge before releasing the springform. Slice with a hot, dry knife for neat pieces.
Notes
For the best results, start this recipe a day ahead as it requires cooling and chilling time. You can customize flavors and use different berries for variety.