Description
This Strawberry Swirl Cheesecake features a creamy, smooth filling with a tangy strawberry sauce swirled throughout. A crunchy graham cracker crust provides the perfect base, while the water bath baking method ensures a crack-free, velvety texture. Ideal for dessert lovers looking for a refreshing yet indulgent treat.
Ingredients
Scale
Strawberry Sauce
- 1 ½ cups fresh or frozen strawberries, hulled
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
Crust
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
Cheesecake Filling
- 24 ounces (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- ¼ cup heavy cream
Instructions
- Prepare Strawberry Sauce: In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook until the strawberries soften, about 5-7 minutes.
- Puree Strawberries: Use a potato masher or fork to break the strawberries into a puree.
- Thicken Sauce: Stir in the cornstarch slurry and cook for 1-2 minutes, until thickened.
- Cool Sauce: Remove from heat and let it cool completely. Strain if a smoother sauce is desired.
- Preheat Oven: Preheat your oven to 325°F (160°C).
- Mix Crust Ingredients: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
- Form Crust: Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
- Bake Crust: Bake for 8-10 minutes, then set aside to cool.
- Beat Cream Cheese and Sugar: In a large bowl, beat the cream cheese and sugar together with an electric mixer until smooth and fluffy, about 2-3 minutes.
- Add Eggs: Add eggs one at a time, mixing after each addition.
- Combine Remaining Filling Ingredients: Mix in vanilla extract, sour cream, and heavy cream until just combined. Avoid overmixing.
- Pour Filling: Pour the cheesecake filling onto the prepared crust, smoothing the top.
- Add Strawberry Swirl: Drop spoonfuls of the cooled strawberry sauce onto the cheesecake. Use a knife or skewer to swirl the sauce into the filling, creating a marbled effect.
- Prepare Water Bath: Place the springform pan into a larger baking dish. Fill the dish with 1-2 inches of hot water to create a water bath (this prevents cracking).
- Bake Cheesecake: Bake for 55-65 minutes, or until the edges are set and the center jiggles slightly when shaken.
- Cool in Oven: Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 1 hour.
- Cool Completely: Remove from the water bath and cool completely at room temperature.
- Refrigerate: Refrigerate for at least 6 hours, or overnight, for the best texture.
- Release Cheesecake: Run a knife around the edges of the pan before releasing the springform.
- Serve: Slice and serve with additional strawberry sauce or fresh strawberries for garnish.
Notes
- For a smoother strawberry sauce, strain the sauce after cooking to remove seeds and chunks.
- Using a water bath helps prevent cracks and ensures an even bake.
- Make sure cream cheese is fully softened to avoid lumps in the batter.
- Avoid overmixing the batter to keep the cheesecake creamy and prevent air pockets.
- Refrigerate the cheesecake thoroughly for best texture and flavor development.
- To store, cover and refrigerate leftover cheesecake for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking (Water Bath)
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 380 kcal
- Sugar: 30 g
- Sodium: 280 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 7 g
- Cholesterol: 90 mg
Keywords: Strawberry Swirl Cheesecake, Strawberry Cheesecake, Cream Cheese Dessert, Water Bath Cheesecake, Summer Dessert
