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Strawberry Swirl Cheesecake Recipe

A simple and delicious cheesecake with a crunchy graham cracker crust, a smooth cream cheese filling, and a bright strawberry swirl. Perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Strawberry Sauce
  • 1.5 cups fresh or frozen strawberries, hulled
  • 0.25 cups granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch mixed with 1 tablespoon water
For the Crust
  • 1.5 cups graham cracker crumbs
  • 0.333 cups granulated sugar
  • 0.5 cups unsalted butter, melted
For the Cheesecake Filling
  • 24 ounces cream cheese, softened 3 blocks
  • 1 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cups sour cream
  • 0.25 cups heavy cream

Method
 

Preparing Strawberry Sauce
  1. In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook until the strawberries soften, about 5-7 minutes.
  2. Use a potato masher or fork to break the strawberries into a puree.
  3. Stir in the cornstarch slurry and cook for 1-2 minutes, until thickened.
  4. Remove from heat and let it cool completely. Strain if a smoother sauce is desired.
Making the Crust
  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
  4. Bake for 8-10 minutes, then set aside to cool.
Making the Cheesecake Filling
  1. In a large bowl, beat the cream cheese and sugar together with an electric mixer until smooth and fluffy, about 2-3 minutes.
  2. Add eggs one at a time, mixing after each addition.
  3. Mix in vanilla extract, sour cream, and heavy cream until just combined. Avoid overmixing.
  4. Pour the cheesecake filling onto the prepared crust, smoothing the top.
  5. 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.
Baking the Cheesecake
  1. Place the springform pan into a larger baking dish. Fill the dish with 1-2 inches of hot water to create a water bath.
  2. Bake for 55-65 minutes, or until the edges are set and the center jiggles slightly when shaken.
  3. Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 1 hour.
  4. Remove from the water bath and cool completely at room temperature.
  5. Refrigerate for at least 6 hours, or overnight, for the best texture.
Serving
  1. Run a knife around the edges of the pan before releasing the springform.
  2. Slice and serve with additional strawberry sauce or fresh strawberries for garnish.

Notes

Store leftover cheesecake in the fridge, covered. It will keep for up to 5 days. For freezing, wrap tightly and freeze for up to 2 months.