Introduction

This Strawberry Swirl Cheesecake is a creamy, luscious dessert featuring a buttery graham cracker crust and a vibrant, homemade strawberry sauce swirled throughout. Its silky texture and fresh fruity flavor make it a perfect treat for any occasion.

This image shows a round cheesecake with a thick, brown crumb crust as the bottom layer. The middle layer is creamy white cheesecake filling, smooth and dense. The top layer is decorated with a beautiful red and white strawberry swirl pattern that looks glossy and smooth, with some areas mixed softly together forming waves across the surface. On top of the first cheesecake, there are whole and halved bright red strawberries with green tops placed around the edges. The cheesecake sits on a white plate, placed on a white marbled surface, with one slice cut out showing the layers clearly inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups fresh or frozen strawberries, hulled (for the strawberry sauce)
¼ cup granulated sugar (for the strawberry sauce)
1 tablespoon lemon juice (for the strawberry sauce)
1 tablespoon cornstarch mixed with 1 tablespoon water (for the strawberry sauce)
1 ½ cups graham cracker crumbs (for the crust)
⅓ cup granulated sugar (for the crust)
½ cup unsalted butter, melted (for the crust)
24 ounces (3 blocks) cream cheese, softened (for the filling)
1 cup granulated sugar (for the filling)
3 large eggs (for the filling)
1 teaspoon vanilla extract (for the filling)
1 cup sour cream (for the filling)
¼ cup heavy cream (for the filling)

Instructions

Step 1: Make the Strawberry Sauce by combining strawberries, sugar, and lemon juice in a small saucepan over medium heat. Cook until strawberries soften, about 5–7 minutes. Mash the strawberries into a puree using a potato masher or fork. Stir in the cornstarch slurry and cook for 1–2 minutes until thickened, then remove from heat and let cool completely. Strain if a smoother sauce is preferred.
Step 2: Prepare the Crust by preheating the oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 8–10 minutes and set aside to cool.
Step 3: Make the Cheesecake Filling by beating cream cheese and sugar with an electric mixer until smooth and fluffy, about 2–3 minutes. Add eggs one at a time, mixing well after each. Stir in vanilla extract, sour cream, and heavy cream until just combined, being careful not to overmix.
Step 4: Assemble the Cheesecake by pouring the filling onto the cooled crust, smoothing the top. Spoon dollops of the cooled strawberry sauce over the filling and use a knife or skewer to gently swirl it into a marbled pattern.
Step 5: Bake the Cheesecake by placing the springform pan into a larger baking dish. Pour 1–2 inches of hot water into the dish to create a water bath, which helps prevent cracks. Bake for 55–65 minutes or until the edges are set but the center still jiggles slightly when shaken.
Step 6: Cool and Chill by turning off the oven and cracking the door open. Let the cheesecake cool inside the oven for 1 hour. Remove it from the water bath and allow it to cool completely at room temperature. Refrigerate for at least 6 hours or overnight for the best texture.
Step 7: Serve by running a knife around the pan edges before releasing the springform. Slice and garnish with additional strawberry sauce or fresh strawberries if desired.

Tips & Variations

For a smoother strawberry sauce, strain the mixture after cooking to remove seeds and pulp.
Use fresh strawberries in season for the brightest flavor, or frozen strawberries any time of year.
To avoid cracking, make sure not to overbake and use the water bath to regulate temperature.
Swap sour cream for Greek yogurt for a slightly tangier filling.
Add a teaspoon of lemon zest to the filling for a subtle citrus hint.

Storage

Store leftover cheesecake covered in the refrigerator for up to 5 days. Keep it tightly wrapped or in an airtight container to prevent it from drying out. For longer storage, cheesecake slices can be frozen for up to 2 months; thaw overnight in the fridge before serving. When reheating, allow cheesecake to come to room temperature for the best texture, but do not microwave as it may alter the creamy consistency.

How to Serve

The image shows a strawberry swirl cheesecake with three visible layers on a white plate against a white marbled surface. The bottom layer is a thick, crumbly light brown crust. The middle layer is creamy and pale yellow, smooth in texture and about three times the height of the crust. The top layer features a marbled mix of white and bright red strawberry swirl, creating a wavy pattern that extends slightly down the sides. On top of the cheesecake, there are several whole and halved fresh strawberries that add a bright red and green contrast. A slice is cut out, revealing the layers clearly, with the red swirl continuing inside the cut area. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the sauce?

Yes, frozen strawberries work well for the sauce. Thaw them before cooking for the best texture and flavor.

Why do I need a water bath for baking cheesecake?

The water bath helps maintain even, gentle heat around the cheesecake, preventing cracks and ensuring a smooth, creamy texture.