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Strawberry Swirl Cheesecake: The Ultimate Dessert Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 38 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 5 hours 45 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Strawberry Swirl Cheesecake is a luscious and creamy dessert featuring a buttery graham cracker crust, smooth cream cheese filling, and vibrant strawberry swirls. The perfect balance of tart and sweet, this cheesecake is baked in a water bath to achieve a silky texture and topped with fresh strawberries and whipped cream for an impressive presentation.

Ingredients

For the Graham Cracker Crust

  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • 5 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • ¼ teaspoon ground cinnamon (optional)

For the Cheesecake Filling

  • 32 ounces (4 packages) cream cheese, softened to room temperature
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 2 tablespoons all-purpose flour

For the Strawberry Swirl

  • 1 pound fresh strawberries, hulled and quartered
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
  • 1 tablespoon cold water (for cornstarch slurry)

For Garnish

  • Fresh strawberries, sliced
  • Whipped cream

Instructions

  1. Prepare the Graham Cracker Crust: Preheat your oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon if using. Mix thoroughly until the mixture resembles wet sand.
  2. Bake the Crust: Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until lightly golden brown. Remove from the oven and let it cool completely while you prepare the filling.
  3. Make the Strawberry Swirl: In a saucepan over medium heat, combine the quartered strawberries, sugar, and lemon juice. Cook until the strawberries soften and release their juices, about 5-7 minutes.
  4. Thicken the Swirl: In a small bowl, whisk cornstarch with 1 tablespoon cold water to create a slurry. Stir this into the strawberry mixture and cook until it thickens. Remove from heat and let it cool slightly. For a smoother swirl, puree the mixture with an immersion blender if preferred.
  5. Prepare the Cheesecake Filling: Using an electric mixer, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and continue beating until the mixture is light and fluffy.
  6. Add Eggs: Add eggs one at a time, beating well after each addition. Then add the egg yolks and beat just until combined to avoid overmixing.
  7. Mix Remaining Ingredients: Stir in vanilla extract, sour cream, and all-purpose flour until just combined. Do not overmix to keep the texture tender.
  8. Assemble the Cheesecake: Pour half of the cheesecake batter over the cooled crust. Spoon dollops of the prepared strawberry swirl over the batter.
  9. Add Remaining Batter and Swirl: Pour the remaining cheesecake filling over the strawberry dollops. Add additional dollops of the strawberry mixture on top.
  10. Create the Swirl Effect: Use a knife or skewer to gently swirl the strawberry mixture into the cheesecake filling to create a marbled effect.
  11. Prepare Water Bath: Wrap the bottom of the springform pan tightly with aluminum foil to prevent leaks. Place the springform pan into a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath for gentle baking.
  12. Bake the Cheesecake: Bake at 350°F (175°C) for 55-70 minutes. The edges should be set while the center still jiggles slightly when gently shaken.
  13. Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually and prevent cracking.
  14. Cool Completely: Remove the cheesecake from the water bath and let it cool completely on a wire rack.
  15. Refrigerate: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, though overnight is best to set and enhance flavor.
  16. Serve: Remove the sides of the springform pan. Garnish with fresh sliced strawberries and whipped cream as desired. Slice and serve. Store leftovers refrigerated for up to 5 days.

Notes

  • Ensure the cream cheese is fully softened to avoid lumps in the filling.
  • Wrapping the springform pan prevents water from seeping into the cheesecake during the water bath bake.
  • Swirling the strawberry mixture just enough helps create a beautiful pattern without overmixing.
  • For best texture, avoid overbaking; the center should remain slightly jiggly when done.
  • Letting the cheesecake cool gradually in the oven reduces the risk of cracks.
  • Use fresh, ripe strawberries for the best flavor in the swirl and garnish.

Find it online: https://slsrecipes.com/strawberry-swirl-cheesecake-the-ultimate-dessert-recipe/