Introduction

This Strawberry Swirl Cheesecake combines creamy, rich filling with a fresh, fruity strawberry sauce, creating a beautiful marbled effect. Perfect for special occasions or anytime you crave a luscious dessert with a burst of berry flavor.

A round cheesecake with three main layers sits on a white plate with a detailed edge, placed on a white marbled surface. The bottom layer is a light brown crumbly crust evenly pressed down. The thick middle layer is smooth, creamy white cheese filling. The top layer has a glossy swirl design with pink and red shades mixing into white cream, covering the entire surface. Five fresh whole and halved strawberries with green leaves decorate the top edge of the cheesecake, and one strawberry rests on the plate. There are green leaves blurred in the background behind the cake. A silver fork lies next to the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups fresh or frozen strawberries, hulled (for the strawberry sauce)
¼ cup granulated sugar (for the strawberry sauce)
1 tablespoon lemon juice (for the strawberry sauce)
1 tablespoon cornstarch mixed with 1 tablespoon water (for the strawberry sauce)
1 ½ cups graham cracker crumbs (for the crust)
⅓ cup granulated sugar (for the crust)
½ cup unsalted butter, melted (for the crust)
24 ounces (3 blocks) cream cheese, softened (for the filling)
1 cup granulated sugar (for the filling)
3 large eggs (for the filling)
1 teaspoon vanilla extract (for the filling)
1 cup sour cream (for the filling)
¼ cup heavy cream (for the filling)

Instructions

Step 1: Make the strawberry sauce by combining strawberries, sugar, and lemon juice in a small saucepan over medium heat. Cook until the strawberries soften, about 5-7 minutes. Use a potato masher or fork to break the strawberries into a puree.
Step 2: Stir in the cornstarch slurry and cook for 1-2 minutes, until thickened. Remove from heat and let it cool completely. Strain if a smoother sauce is desired.
Step 3: Prepare the crust by preheating your oven to 325°F (160°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake for 8-10 minutes, then set aside to cool.
Step 4: Make the cheesecake filling by beating cream cheese and sugar together with an electric mixer until smooth and fluffy, about 2-3 minutes. Add eggs one at a time, mixing after each addition. Mix in vanilla extract, sour cream, and heavy cream until just combined. Avoid overmixing.
Step 5: Assemble the cheesecake by pouring the filling onto the cooled crust, smoothing the top. Drop spoonfuls of the cooled strawberry sauce onto the cheesecake. Use a knife or skewer to swirl the sauce into the filling, creating a marbled effect.
Step 6: Place the springform pan into a larger baking dish. Fill the dish with 1-2 inches of hot water to create a water bath. Bake for 55-65 minutes, or until the edges are set and the center jiggles slightly when shaken.
Step 7: Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 1 hour. Remove from the water bath and cool completely at room temperature. Refrigerate for at least 6 hours or overnight for the best texture.
Step 8: Run a knife around the edges before releasing the springform. Slice and serve with additional strawberry sauce or fresh strawberries for garnish.

Tips & Variations

Use fresh strawberries in season for the most vibrant flavor, or frozen strawberries when fresh are unavailable.
For a smoother strawberry sauce, strain out seeds after cooking.
To avoid cracks, bake the cheesecake in a water bath and allow it to cool gradually in the oven.
Swap out graham cracker crust for a nutty almond crust for a different texture.
Try swirling other fruit sauces like raspberry or blueberry for a twist on the classic.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it tightly wrapped to prevent it from absorbing odors. For longer storage, freeze the cheesecake for up to 2 months; thaw overnight in the refrigerator before serving. When reheating, serve chilled or at room temperature to maintain the creamy texture.

How to Serve

A round cheesecake on a white decorative plate with one slice removed, showing three layers: a thick, crumbly light brown crust at the bottom, a thick creamy white cheesecake layer in the middle, and a top layer of smooth pink and white swirled frosting with streaks of red, decorated with fresh whole and halved bright red strawberries and green leaves. The background is a white marbled texture and a silver fork is placed beside the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the sauce?

Yes, frozen strawberries work well. Just thaw them before cooking to release their natural juices and blend smoothly into the sauce.

How do I prevent cracks in my cheesecake?

Using a water bath while baking helps regulate the temperature and moisture, reducing cracks. Also, avoid overmixing the batter and cool the cheesecake gradually by leaving it in the turned-off oven with the door slightly open.