A Strawberry Swirl Cheesecake combines creamy cheesecake with a fresh strawberry swirl for a beautiful and delicious dessert. Here’s a simple recipe to make this stunning dessert:
Ingredients:
For the Crust:
- 1 1/2 cups (150 g) graham cracker crumbs
- 1/4 cup (60 g) melted butter
- 2 tbsp sugar (optional)
For the Cheesecake Filling:
- 24 oz (680 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/4 cup (60 ml) sour cream
- 1/4 cup (60 ml) heavy cream
For the Strawberry Swirl:
- 1 1/2 cups (225 g) fresh or frozen strawberries (thawed)
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tbsp water
- 1 tsp cornstarch
Instructions:
1. Prepare the Graham Cracker Crust:
- Preheat the oven to 325°F (160°C).
- Mix the graham cracker crumbs, sugar, and melted butter in a bowl until evenly combined.
- Press the mixture into the bottom of a 9-inch springform pan to form a crust.
- Bake for 8–10 minutes and set aside to cool.
2. Make the Strawberry Sauce for the Swirl:
- In a saucepan, combine the strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and release their juices (about 5–7 minutes).
- In a small bowl, mix the water and cornstarch to form a slurry. Add the slurry to the strawberry mixture and cook for an additional 1–2 minutes until the sauce thickens.
- Remove from heat and allow the sauce to cool. Once cooled, puree the mixture in a blender or use a fork to mash the strawberries if you prefer a chunkier texture.
3. Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, beating just until combined after each addition.
- Mix in the vanilla extract, sour cream, and heavy cream until smooth.
4. Assemble the Cheesecake:
- Pour the cheesecake batter over the cooled graham cracker crust.
- Spoon the cooled strawberry sauce in dollops on top of the cheesecake filling.
- Use a knife or toothpick to swirl the strawberry sauce into the cheesecake batter, creating a marbled effect.
5. Bake the Cheesecake:
- Bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door cracked for 1 hour.
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
6. Serve:
- Remove the cheesecake from the springform pan.
- Slice and serve with additional strawberry sauce or fresh strawberries if desired.
Enjoy your creamy and visually stunning Strawberry Swirl Cheesecake—a perfect dessert for any occasion!