Decadent Strawberry Swirl Cheesecake
Classic creamy cheesecake beautifully swirled with luscious strawberry sauce, perfect for any occasion from family dinners to special celebrations.
Equipment
- Springform Pan (9-inch)
- Large mixing bowl
- Electric mixer
- small saucepan
- Water Bath Pan
- Spatula
- Knife or Skewer
Ingredients
For the Strawberry Sauce
- 1.5 cups fresh or frozen strawberries thawed and drained if frozen
- 0.5 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch slurry cornstarch mixed with water
For the Crust
- 1.5 cups graham cracker crumbs
- 0.33 cup granulated sugar
- 0.5 cup unsalted butter melted
For the Cheesecake Filling
- 24 oz cream cheese softened to room temperature
- 0.75 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 0.25 cup heavy cream
Instructions
- Step 1: Make the strawberry sauce by combining strawberries, sugar, and lemon juice in a small saucepan over medium heat. Cook until berries soften. Mash gently. Stir in cornstarch slurry and cook 1-2 minutes until thickened. Cool completely before use.
- Step 2: Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into bottom of 9-inch springform pan. Bake for 8-10 minutes. Let crust cool completely.
- Step 3: Beat softened cream cheese and sugar in a large bowl with an electric mixer until smooth and fluffy (2-3 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla extract, sour cream, and heavy cream until just combined.
- Step 4: Pour cheesecake filling over cooled crust and smooth top. Drop spoonfuls of cooled strawberry sauce over filling. Swirl with knife or skewer to create marbled effect.
- Step 5: Place springform pan in larger baking dish. Pour hot water into dish to reach 1-2 inches up sides of cheesecake pan. Bake 55-65 minutes until edges are set and center jiggles slightly.
- Step 6: Turn off oven and crack door open. Let cheesecake cool in oven for 1 hour. Remove from water bath and cool to room temperature. Refrigerate at least 6 hours or overnight.
- Step 7: Run knife around pan edges to loosen. Remove springform sides carefully. Serve with extra strawberry sauce or fresh strawberries if desired.
Notes
For a smoother strawberry sauce, strain out seeds and chunks after cooking. Substitute crust with vanilla wafers or chocolate cookie crumbs for variety. Refrigerate cheesecake tightly covered; stores up to 5 days. Freeze wrapped up to 2 months. Bring to room temperature before serving for best texture.