Strawberry Swirl Cheesecake
Strawberry Swirl Cheesecake is a delightful dessert that combines the rich creaminess of cheesecake with the fresh and fruity flavor of strawberries. This indulgent treat is perfect for special occasions or simply to satisfy your sweet tooth. With its beautiful marbled design, it will surely impress anyone who sees it!
Why Make This Recipe
This recipe is a great choice because it’s not only delicious but also visually appealing. The combination of smooth cheesecake and sweet strawberry swirls makes every bite a joyful experience. Plus, it’s a step above regular cheesecake, making it perfect for celebrations or family gatherings.
How to Make Strawberry Swirl Cheesecake
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 cup fresh or frozen strawberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
Directions:
- Preheat your oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a springform pan. Bake for 10 minutes and let it cool.
- In a saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook until the strawberries break down, then add the cornstarch mixture. Cook until the mixture thickens, then strain to remove seeds if desired. Set aside to cool.
- In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Mix in vanilla extract, sour cream, and heavy cream until fully incorporated.
- Pour the cheesecake batter over the cooled crust. Spoon the strawberry mixture on top in small dollops and swirl gently with a knife or toothpick for a marbled effect.
- Place the cheesecake in a water bath and bake for 60-70 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Remove the cheesecake from the pan and slice into pieces. Garnish with fresh strawberries before serving.
How to Serve Strawberry Swirl Cheesecake
Serve Strawberry Swirl Cheesecake chilled, ideally after it has been refrigerated for a few hours. You can enjoy it plain, or top it with some fresh strawberries or whipped cream for extra flavor.
How to Store Strawberry Swirl Cheesecake
Store any leftover cheesecake in an airtight container in the refrigerator. It should stay fresh for about 3-5 days. If you want to keep it longer, you can freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to a month.
Tips to Make Strawberry Swirl Cheesecake
- Make sure your cream cheese is softened before mixing. This will help create a smooth texture.
- Don’t skip the water bath while baking! It helps prevent cracks and keeps the cheesecake moist.
- Use fresh strawberries if possible for the best flavor, but frozen strawberries work well too.
Variation
You can change the fruit in this recipe! Instead of strawberries, try using raspberries or blueberries for a different twist on this cheesecake. You can also add chocolate swirls or a chocolate crust.
FAQs
1. Can I use a different type of cookie for the crust?
Yes! You can use any cookie crumbs you like, such as Oreo or digestive biscuits, for a different flavor.
2. What if I don’t have a springform pan?
You can use a regular pie pan, but it may be harder to remove the cheesecake after baking. Just be gentle when serving.
3. How do I know when my cheesecake is done baking?
The cheesecake is done when the edges are set and the center is slightly jiggly. It will continue to cook as it cools.
Strawberry Swirl Cheesecake
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling
- 3 packages cream cheese, softened (8 oz each)
- 1 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 0.5 cups sour cream
- 0.25 cups heavy cream
For the Strawberry Swirl
- 1 cups fresh or frozen strawberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with water (1 tbsp water)
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a springform pan.
- Bake for 10 minutes and let it cool.
- In a saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook until strawberries break down, then add cornstarch mixture. Cook until thickened, then strain to remove seeds if desired. Set aside to cool.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition. Mix in vanilla extract, sour cream, and heavy cream until fully incorporated.
Baking
- Pour cheesecake batter over the cooled crust.
- Spoon strawberry mixture on top in small dollops and swirl gently with a knife or toothpick.
- Place cheesecake in a water bath and bake for 60-70 minutes, until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
Chilling and Serving
- Refrigerate for at least 4 hours or overnight.
- Remove cheesecake from the pan and slice into pieces. Garnish with fresh strawberries before serving.
