Strawberry Swirl Cheesecake
A rich and creamy strawberry swirl cheesecake with a buttery graham cracker crust, layered with a luscious cheesecake filling and vibrant strawberry puree, perfect for any celebration.
Equipment
- Springform Pan
- Mixing Bowl
- Saucepan
Ingredients
Crust
- 1 ½ cups graham cracker crumbs for crust
- ⅓ cup granulated sugar for crust
- 6 tbsp melted butter for crust
Strawberry Swirl
- 2 cups fresh strawberries washed and hulled
- ½ cup granulated sugar for swirl
- 1 tbsp lemon juice
- 1 tbsp cornstarch dissolved in 2 tbsp water
Cheesecake Filling
- 32 oz cream cheese softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup sour cream
- ½ cup heavy cream
Instructions
- Preheat the oven to 325°F. Mix the graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture evenly into the base of a springform pan and bake for 10 minutes.
- In a saucepan, combine the fresh strawberries, 1/2 cup sugar, and lemon juice. Cook until the strawberries soften, then blend until smooth and strain to remove seeds. Stir in the dissolved cornstarch until the mixture thickens.
- In a large bowl, beat the cream cheese with 1 cup sugar and vanilla extract until smooth. Add the eggs one at a time, then mix in the sour cream and heavy cream until just combined.
- Pour half of the cheesecake filling over the pre-baked crust. Add dollops of the strawberry swirl on top and gently swirl with a toothpick. Repeat with the remaining filling and swirl to create a marbled effect.
- Place the springform pan in a water bath and bake at 325°F for 60 to 70 minutes until the edges are set and the center is slightly jiggly.
- Allow the cheesecake to cool in the oven with the door slightly open for 1 hour, then refrigerate for at least 4 hours before serving.
Notes
This rich and creamy cheesecake is perfect for celebrations. The homemade strawberry swirl adds a fresh and vibrant twist. Enjoy with your favorite toppings and share your creation with friends and family!