This Strawberry Swirl Cheesecake features a classic graham cracker crust filled with creamy vanilla cheesecake, elegantly swirled with a homemade strawberry sauce. It’s a delightful dessert perfect for any occasion.
Why You’ll Love This Recipe
- Beautiful Presentation – Swirled with strawberry sauce for an eye-catching dessert.
- Rich and Creamy – Smooth texture with a buttery graham cracker crust.
- Homemade Strawberry Sauce – Fresh, fruity flavor that complements the cheesecake.
- Perfect for Special Occasions – Great for holidays, birthdays, or dinner parties.
- Make-Ahead Friendly – Can be prepared the day before serving.
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- 1½ tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
For the Strawberry Sauce:
- 2½ cups fresh strawberries, hulled and sliced
- ½ cup granulated sugar
For the Cheesecake Filling:
- 24 ounces cream cheese, room temperature
- 1¼ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup full-fat sour cream
- ½ cup heavy cream
Directions
Prepare the Crust:
- Preheat the oven to 325°F (163°C). Lightly grease a 9-inch springform pan and line the sides with a 3-inch wide strip of parchment paper.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are fully coated.
- Press the mixture firmly into the bottom of the prepared pan. Place the crust in the freezer or refrigerator to set while preparing the filling.
Make the Strawberry Sauce:
- In a medium saucepan over medium heat, combine sliced strawberries and sugar. Cook for 10–13 minutes, breaking down the strawberries with a wooden spoon as they soften.
- Remove from heat and blend the mixture until smooth using a blender or food processor. Set aside to cool.
Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese until creamy. Add sugar and vanilla extract; mix until well combined.
- Add eggs one at a time, beating just until incorporated after each addition. Scrape down the sides and bottom of the bowl as needed.
- Mix in sour cream and heavy cream until the batter is smooth and well combined.
Assemble the Cheesecake:
- Wrap the outside of the springform pan with two layers of heavy-duty aluminum foil to prevent water from seeping in during baking.
- Pour the cheesecake batter over the prepared crust.
- Transfer the cooled strawberry sauce into a piping bag or a resealable plastic bag with a small corner cut off. Pipe the sauce onto the surface of the cheesecake in a swirl pattern. Use a skewer or toothpick to gently swirl the sauce into the batter, being careful not to go too deep.
Bake:
- Place the springform pan into a larger baking pan. Fill the larger pan with about 1 inch of hot water to create a water bath.
- Bake for 1 hour and 35 minutes, or until the center is set and the top appears slightly dull.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
Chill and Serve:
- Remove the cheesecake from the oven and water bath. Allow it to cool to room temperature.
- Refrigerate the cheesecake for at least 8 hours, preferably overnight, to fully set.
- Once chilled, remove the sides of the springform pan, slice, and serve.
Servings and Timing
- Servings: 10 slices
- Prep Time: 30 minutes
- Cooking Time: 1 hour 35 minutes
- Chilling Time: 8 hours
- Total Time: 10 hours 5 minutes
- Calories: Approximately 670 kcal per slice
Variations
- Berry Swirl: Use raspberries or blueberries instead of strawberries.
- Chocolate Twist: Add a chocolate ganache topping.
- Mini Cheesecakes: Make in a muffin tin for individual servings.
- Citrus Zest: Add lemon or orange zest to the filling for brightness.
- Nut Crust: Use crushed almonds or pecans in place of graham crackers.
Storage/Reheating
- Refrigeration: Store covered in the fridge for up to 5 days.
- Freezing: Freeze whole or individual slices for up to 2 months. Thaw in the refrigerator overnight before serving.
- Serving Tip: For clean slices, use a hot knife and wipe between cuts.
FAQs
Can I use frozen strawberries?
Yes, just thaw them first and drain excess liquid.
What’s the best cream cheese to use?
Use full-fat block cream cheese for the creamiest texture.
Do I need to use a water bath?
Yes, it helps prevent cracking and ensures even baking.
Can I make it ahead of time?
Absolutely! It’s even better after chilling overnight.
What can I use instead of a piping bag?
A resealable plastic bag with the corner cut works great.
Can I make this gluten-free?
Yes, use gluten-free graham crackers for the crust.
How do I know when it’s done baking?
The center should be slightly jiggly but not wet. The top will look matte.
Do I need to use heavy cream?
It helps create a rich texture, but you can use whole milk as a substitute.
How long should I chill the cheesecake?
At least 8 hours, preferably overnight, for best results.
Can I use store-bought strawberry sauce?
Yes, if you’re short on time, store-bought works fine.
Conclusion
Strawberry Swirl Cheesecake is a show-stopping dessert that combines elegance and indulgence. With its smooth, creamy texture and fruity swirl, it’s the perfect treat to impress guests or enjoy with family. Make it ahead, slice it clean, and savor every bite!
Print
Strawberry Swirl Cheesecake
- Total Time: 10 hours 5 minutes (including chilling)
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Strawberry Swirl Cheesecake with creamy vanilla filling, buttery graham cracker crust & homemade strawberry sauce—elegant and delicious!
Ingredients
For the Crust:
1½ cups graham cracker crumbs
1½ tablespoons granulated sugar
5 tablespoons unsalted butter, melted
For the Strawberry Sauce:
2½ cups fresh strawberries, hulled and sliced
½ cup granulated sugar
For the Cheesecake Filling:
24 oz cream cheese, room temperature
1¼ cups granulated sugar
4 large eggs
2 tsp vanilla extract
1 cup full-fat sour cream
½ cup heavy cream
Instructions
Preheat oven to 325°F (163°C). Grease and line a 9-inch springform pan.
Mix crust ingredients, press into pan, and chill.
Cook strawberries with sugar, blend, and cool.
Beat cream cheese, sugar, vanilla, eggs, sour cream, and heavy cream.
Pour filling into crust, swirl in strawberry sauce.
Bake in a water bath for 1 hr 35 min.
Cool in oven 1 hr, then refrigerate at least 8 hrs.
Slice and serve chilled.
Notes
- For best results, use room temperature ingredients.
- Cheesecake can be made a day ahead.
- Use a water bath to avoid cracking.
- Prep Time: 30 minutes
- Cook Time: 1 hour 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
