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Strawberry Swirl Cheesecake


  • Author: Olivia
  • Total Time: 1hr 30mins

Description

If you’re a fan of creamy, rich desserts with a fruity twist, this Strawberry Swirl Cheesecake is going to be your new favorite! This delightful dessert combines the tangy sweetness of strawberries with the creamy goodness of a traditional cheesecake. The swirls of strawberry puree not only add a burst of flavor but also create a visually stunning pattern. Perfect for celebrations or simply when you want to indulge in a luxurious dessert, this cheesecake is sure to impress your friends and family. It’s baked on a buttery graham cracker crust, then chilled to perfection for a velvety, refreshing treat.


Ingredients

Units Scale

For the Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup melted butter
  • 1/4 cup sugar

For the Cheesecake Filling:

  • 4 packages (32 oz) cream cheese, softened
  • 1 1/4 cups sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup sour cream

For the Strawberry Swirl:

  • 1 cup fresh strawberries, hulled and diced
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice

Instructions

  • Preheat the Oven:
    Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
  • Prepare the Graham Cracker Crust:
    In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated with the butter and the mixture has the texture of wet sand.
    Press this mixture into the bottom of the prepared springform pan, using the back of a spoon to smooth it out and create an even layer. Set the crust aside while you prepare the filling.
  • Make the Cheesecake Filling:
    In a large mixing bowl, beat the softened cream cheese using a hand mixer or stand mixer until it’s smooth and creamy. Add the sugar and vanilla extract, and continue to beat until well combined and no lumps remain.
    Add the eggs one at a time, beating well after each addition. Be careful not to overmix, as this can incorporate too much air into the batter.
    Finally, fold in the sour cream, gently stirring until the mixture is smooth and fully incorporated.
  • Prepare the Strawberry Swirl:
    In a blender or food processor, puree the diced strawberries, sugar, and lemon juice until smooth. If you prefer a finer texture, you can strain the mixture through a sieve to remove the seeds, but this step is optional.
  • Assemble the Cheesecake:
    Pour the prepared cheesecake filling over the graham cracker crust in the springform pan, smoothing the top with a spatula.
    Drop spoonfuls of the strawberry puree onto the surface of the cheesecake batter. Using a knife or toothpick, gently swirl the strawberry puree into the batter to create a marbled effect. Be careful not to over-swirl, as you want to see distinct strawberry swirls on the surface.
  • Bake the Cheesecake:
    Place the cheesecake in the preheated oven and bake for 55-60 minutes, or until the center is just set but still slightly jiggly when the pan is shaken.
    Once done, turn off the oven, crack the door open, and allow the cheesecake to cool slowly for about an hour. This helps prevent cracks from forming on the surface.
  • Chill the Cheesecake:
    Once the cheesecake has cooled to room temperature, transfer it to the refrigerator and chill for at least 4 hours or, preferably, overnight. Chilling allows the flavors to meld together and ensures the perfect cheesecake texture.
  • Serve:
    When ready to serve, carefully run a knife around the edges of the cheesecake to release it from the springform pan. Slice and serve chilled, garnished with extra fresh strawberries if desired.
  • Prep Time: 30
  • Cook Time: 1hr