Why Make This Recipe
Strawberry Swirl Cheesecake is a delightful dessert that captures the essence of summer. With its creamy texture and refreshing strawberry flavor, it’s perfect for celebrations, gatherings, or just a sweet treat at home. This cheesecake is not just delicious; it’s visually stunning, too, with beautiful swirls of strawberry sauce that make every slice a work of art. If you’re looking to impress your family and friends, this recipe is a fantastic choice!
How to Make Strawberry Swirl Cheesecake
Ingredients:
- 16 ounces fresh strawberries, hulled and halved
- 1/4 cup granulated sugar (for strawberries)
- 2 tablespoons lemon juice
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 5 tablespoons unsalted butter, melted
- 32 ounces full-fat cream cheese, softened
- 1 1/2 cups granulated sugar (for filling)
- 1 cup sour cream, room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon cornstarch
- 4 large eggs, room temperature
Directions:
- In a medium saucepan, combine the strawberries, 1/4 cup sugar, and lemon juice. Cook over medium heat for 10-12 minutes until the strawberries soften. Blend the mixture until smooth.
- Preheat your oven to 350°F (180°C).
- Pulse graham crackers in a food processor. Mix the crumbs with 1/4 cup sugar and melted butter. Press this mixture into the base of a springform pan.
- Bake the crust for 10 minutes.
- In a large mixing bowl, beat the softened cream cheese with 1 1/2 cups sugar until smooth. Add the sour cream, vanilla extract, and cornstarch, mixing until well combined. Add the eggs one at a time, mixing after each addition.
- Once mixed, lower the oven temperature to 325°F (160°C).
- Wrap the springform pan in foil and place it in a roasting pan. Fill the roasting pan with boiling water, halfway up the sides of the springform pan.
- Pour half of the cheesecake filling into the pan, then drizzle some of the strawberry sauce on top. Add the remaining filling and finish with more strawberry sauce, creating swirls.
- Bake for 1 hour and 20 minutes. After baking, let the cheesecake cool in the oven with the door ajar for one hour. Then, chill it in the refrigerator for at least four hours before serving.
How to Serve Strawberry Swirl Cheesecake
Slice the cheesecake into wedges and serve it chilled. You can garnish each slice with extra strawberry sauce or fresh strawberries for added flavor and presentation. A dollop of whipped cream on top adds an extra touch of sweetness. This cheesecake pairs nicely with a cup of tea or coffee.
How to Store Strawberry Swirl Cheesecake
Store the cheesecake in the refrigerator. Keep it covered with plastic wrap or in an airtight container to maintain its freshness. It will last up to a week in the fridge. You can also freeze it for longer storage—just make sure to wrap it tightly to prevent freezer burn. Thaw it in the fridge before serving.
Tips to Make Strawberry Swirl Cheesecake
- Make sure the cream cheese is softened to room temperature for a smooth filling.
- For best results, use fresh strawberries. Frozen strawberries can work, but they may be more watery.
- Don’t skip the water bath, as it helps to prevent cracks on the cheesecake surface.
- Let the cheesecake cool gradually. Rapid changes in temperature can also cause cracks.
Variation
If you’d like to mix things up, consider adding a layer of chocolate ganache on top before serving. You can also use other fruits like raspberries or blueberries for the swirl if strawberries are out of season.
FAQs
1. Can I use low-fat cream cheese?
While low-fat cream cheese can be used, it may affect the texture and overall richness of the cheesecake. Full-fat cream cheese gives the best results.
2. How do I know when the cheesecake is done baking?
The edges of the cheesecake should be set, but the center may still have a slight jiggle. It will firm up as it cools.
3. Can I make this cheesecake ahead of time?
Yes! This cheesecake is perfect for making a day or two in advance. Just keep it refrigerated until you’re ready to serve.
Strawberry Swirl Cheesecake
Ingredients
Method
- In a medium saucepan, combine the strawberries, 1/4 cup sugar, and lemon juice. Cook over medium heat for 10-12 minutes until the strawberries soften. Blend the mixture until smooth.
- Preheat your oven to 350°F (180°C).
- Pulse graham crackers in a food processor. Mix the crumbs with 1/4 cup sugar and melted butter. Press this mixture into the base of a springform pan.
- Bake the crust for 10 minutes.
- In a large mixing bowl, beat the softened cream cheese with 1 1/2 cups sugar until smooth.
- Add the sour cream, vanilla extract, and cornstarch, mixing until well combined.
- Add the eggs one at a time, mixing after each addition.
- Once mixed, lower the oven temperature to 325°F (160°C).
- Wrap the springform pan in foil and place it in a roasting pan. Fill the roasting pan with boiling water, halfway up the sides of the springform pan.
- Pour half of the cheesecake filling into the pan, then drizzle some of the strawberry sauce on top. Add the remaining filling and finish with more strawberry sauce, creating swirls.
- Bake for 1 hour and 20 minutes. After baking, let the cheesecake cool in the oven with the door ajar for one hour.
- Chill it in the refrigerator for at least four hours before serving.