Description
This Strawberry Swirl Cheesecake features a rich and creamy cream cheese filling with a buttery graham cracker crust, beautifully accented by a fresh strawberry swirl. The luscious texture and vibrant strawberry flavor create an impressive dessert that’s perfect for any occasion.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/4 cup heavy cream
For the strawberry swirl:
- 1 1/2 cups fresh strawberries, chopped
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). This ensures the oven is ready for baking the crust as soon as you assemble it.
- Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated with butter for proper binding.
- Form Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even, compact crust layer that sets well during baking.
- Bake Crust: Bake the crust for 8-10 minutes until it is set and lightly golden. Remove from the oven and allow it to cool while you prepare the filling.
- Make Strawberry Swirl: In a small saucepan, combine chopped strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until strawberries break down and juices release, about 5-7 minutes.
- Process Strawberry Mixture: Let the cooked strawberries cool completely. Then puree the mixture using a blender or food processor until smooth. Set this aside for swirling into the cheesecake batter.
- Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese with sugar until the mixture is smooth and creamy, removing any lumps.
- Add Vanilla: Mix in the vanilla extract to enhance flavor throughout the cheesecake filling.
- Add Eggs: Add eggs one at a time, beating well after each addition to incorporate fully and maintain smooth texture.
- Incorporate Creams: Stir in the sour cream and heavy cream until the batter is fully combined and silky.
- Assemble Cheesecake: Pour the cheesecake batter evenly over the cooled crust, smoothing the top with a spatula for an even surface.
- Add Strawberry Swirl: Drop spoonfuls of the prepared strawberry puree over the cheesecake batter.
- Create Swirls: Use a knife or skewer to swirl the strawberry puree gently into the batter, creating a marbled strawberry effect without fully blending.
- Bake Cheesecake: Bake in the preheated oven at 325°F (163°C) for 50-60 minutes, until the center is almost set but still has a slight jiggle.
- Cool in Oven: Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour to prevent cracks and ensure gradual cooling.
- Finish Cooling: Remove the cheesecake from the oven and cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best texture and flavor.
- Serve: Carefully remove the cheesecake from the springform pan. Optionally top with fresh strawberries or whipped cream before serving. Enjoy your delicious strawberry swirl cheesecake!
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the batter.
- Do not over-swirl the strawberry puree to maintain a beautiful marbled effect.
- Cooling the cheesecake slowly in the oven prevents cracks and helps set the texture properly.
- For best results, refrigerate overnight.
- Use fresh, ripe strawberries for the best flavor in the swirl.
- Run a knife along the edges of the cheesecake before removing the springform pan to prevent sticking.
