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Strawberry Swirl Cheesecake

A delightful dessert that captures the essence of summer with creamy texture and refreshing strawberry flavor, perfect for celebrations and gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Strawberry Sauce
  • 16 ounces fresh strawberries, hulled and halved
  • 1/4 cup granulated sugar (for strawberries)
  • 2 tablespoons lemon juice
For the Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 5 tablespoons unsalted butter, melted
For the Cheesecake Filling
  • 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

Method
 

Preparation
  1. 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.
  2. Preheat your oven to 350°F (180°C).
  3. 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.
  4. Bake the crust for 10 minutes.
Making the Cheesecake
  1. In a large mixing bowl, beat the softened cream cheese with 1 1/2 cups sugar until smooth.
  2. Add the sour cream, vanilla extract, and cornstarch, mixing until well combined.
  3. Add the eggs one at a time, mixing after each addition.
  4. Once mixed, lower the oven temperature to 325°F (160°C).
  5. 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.
  6. 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.
  7. Bake for 1 hour and 20 minutes. After baking, let the cheesecake cool in the oven with the door ajar for one hour.
  8. Chill it in the refrigerator for at least four hours before serving.

Notes

Store the cheesecake in the refrigerator, covered with plastic wrap or in an airtight container for up to a week. It can be frozen for longer storage; thaw in the fridge before serving. Use fresh strawberries for best results and don't skip the water bath to prevent cracks.