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Strawberry Swirl Cheesecake Recipe

Strawberry Swirl Cheesecake Recipe
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★★★★★

4.9 from 8 reviews

A luscious and creamy Strawberry Swirl Cheesecake featuring a buttery graham cracker crust, smooth cream cheese filling, and vibrant homemade strawberry sauce swirled throughout. This rich dessert offers a perfect balance of sweet and tart flavors, ideal for special occasions or a decadent treat.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1 1/2 tablespoons granulated sugar
  • 5 tablespoons butter, melted

Strawberry Sauce

  • 2 1/2 cups sliced strawberries
  • 1/2 cup granulated sugar

Cheesecake Filling

  • 24 ounces cream cheese, room temperature
  • 1 1/4 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup full-fat sour cream
  • 1/2 cup heavy cream

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (163°C). Lightly grease the sides of a 9-inch springform pan with nonstick baking spray and line the sides with a 3-inch wide strip of parchment paper. In a medium mixing bowl, combine graham cracker crumbs, sugar, and melted butter, stirring until the crumbs are evenly coated. Press the mixture firmly and evenly into the bottom of the prepared pan. Place it in the freezer or refrigerator to set while you prepare the strawberry sauce and cheesecake batter.
  2. Make the Strawberry Sauce: In a medium saucepan over medium heat, combine sliced strawberries and sugar. Cook for 10 to 13 minutes, breaking down the strawberries with a wooden spoon as they soften. Once cooked, transfer the mixture to a blender or food processor and pulse until smooth. Set the strawberry puree aside.
  3. Prepare the Cheesecake Batter: In a large mixing bowl, beat the room temperature cream cheese on medium speed using a hand mixer until creamy. Add sugar and vanilla extract, beating until well combined. Add eggs one at a time, mixing just until each egg is incorporated and scraping down the bowl in between. Once all eggs are blended, mix in sour cream and heavy cream until just combined.
  4. Wrap the Pan & Pour Batter: Wrap the outside of the springform pan with two layers of heavy-duty foil to prevent moisture from water baths if using. Pour the cheesecake batter over the chilled crust in the pan.
  5. Create the Strawberry Swirl: Transfer the strawberry puree into a sandwich bag and cut a small hole in one corner. With the hole just beneath the surface of the batter, pipe swirls of strawberry sauce onto the cheesecake. Using a skewer, drag through the cheesecake and puree to create a marbled effect, being careful not to overdo it to avoid cracks during baking.
  6. Bake: Place the cheesecake in the preheated oven and bake for 1 hour and 25 minutes, or until the edges are set and the center slightly jiggles like jello when the pan is gently shaken. Adjust baking time as necessary, using the jiggle test as your guide.
  7. Cool Gradually: Turn off the oven and leave the cheesecake inside with the door slightly ajar. Let it cool to room temperature slowly to prevent cracking.
  8. Chill: Once cooled, refrigerate the cheesecake overnight to allow it to fully set before serving.

Notes

  • Ensure all ingredients like cream cheese are at room temperature for a smooth batter.
  • Using parchment paper on pan sides makes removing the cheesecake easier.
  • Do not over-mix once eggs are added to avoid incorporating too much air, which can cause cracks.
  • Wrapping the pan in foil or using a water bath prevents moisture from leaking into the cheesecake.
  • Allow the cheesecake to chill overnight for the best texture and flavor.
  • Keep strawberry swirls minimal to prevent cracking on top during baking.

Nutrition

Keywords: Strawberry Swirl Cheesecake, Cheesecake recipe, Strawberry dessert, Cream cheese dessert, Homemade cheesecake

Find it online: https://flavorsbymaya.com/strawberry-swirl-cheesecake-recipe/