Description
This Strawberry Swirl Cheesecake is a creamy, dreamy dessert that combines a smooth cream cheese filling with a vibrant, homemade strawberry sauce swirled throughout. The buttery graham cracker crust provides the perfect base, while the fresh strawberry sauce adds a delightful fruity twist. Perfect for special occasions or a decadent treat at home.
Ingredients
Scale
Strawberry Sauce
- 1 ½ cups fresh or frozen strawberries, hulled
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
Crust
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
Cheesecake Filling
- 24 ounces (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- ¼ cup heavy cream
Instructions
- Make the Strawberry Sauce: In a small saucepan over medium heat, combine the strawberries, sugar, and lemon juice. Cook until strawberries soften, about 5-7 minutes. Use a potato masher or fork to break the strawberries into a puree. Stir in the cornstarch slurry and cook for 1-2 minutes until thickened. Remove from heat and let cool completely. Strain if a smoother sauce is desired.
- Prepare the Crust: Preheat 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.
- Make the Cheesecake Filling: In a large bowl, beat the cream cheese and sugar 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.
- Combine and Swirl: Pour the cheesecake filling onto the cooled crust and smooth the top. Drop spoonfuls of the cooled strawberry sauce onto the filling. Use a knife or skewer to swirl the sauce into the filling, creating a marbled effect.
- Bake in Water Bath: Place the springform pan into a larger baking dish and 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.
- Cool Properly: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Remove from the water bath and cool completely at room temperature.
- Refrigerate and Serve: Refrigerate the cheesecake for at least 6 hours, or overnight for the best texture. Run a knife around the edges before releasing the springform pan. Slice and serve with additional strawberry sauce or fresh strawberries for garnish.
Notes
- Use a water bath to prevent cracking of the cheesecake during baking.
- For a smoother strawberry sauce, strain seeds after cooking.
- Ensure cream cheese is softened for a smoother batter.
- Do not overmix the filling to avoid air bubbles.
- Allow sufficient chilling time for the cheesecake to set properly.
- Graham cracker crumbs can be substituted with digestive biscuits if desired.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 450
- Sugar: 28g
- Sodium: 220mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg
Keywords: Strawberry Swirl Cheesecake, Cheesecake with Strawberry Sauce, Cream Cheese Dessert, Baked Cheesecake, Strawberry Sauce Recipe
