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Strawberry Swirl Cheesecake

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This easy, creamy strawberry swirl cheesecake features a classic graham cracker crust, a rich cream cheese filling, and a vibrant homemade strawberry swirl. It’s a showstopping dessert that’s simple enough for beginners and perfect for any celebration.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 200g)
  • 6 tablespoons unsalted butter, melted (85g)
  • 2 tablespoons granulated sugar (30g)
  • Pinch of salt
  • 24 ounces cream cheese, room temperature (680g)
  • 1/2 cup sour cream, room temperature (120g)
  • 1 cup granulated sugar (200g)
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons all-purpose flour (15g)
  • Pinch of salt
  • 1 1/2 cups fresh strawberries, hulled and chopped (200g; frozen okay, thawed and drained)
  • 2 tablespoons granulated sugar (25g)
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch (optional, for thickening)

Instructions

  1. In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and a pinch of salt. Mix until evenly moistened.
  2. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the fridge for at least 15 minutes.
  3. In a small saucepan, combine strawberries, sugar, and lemon juice. Simmer over medium heat for 5-7 minutes until thickened. If desired, add cornstarch dissolved in a splash of water and cook until glossy. Cool completely, then blend or mash until smooth.
  4. Preheat oven to 325°F (163°C).
  5. In a large bowl, beat cream cheese until smooth. Add sugar and mix until combined. Beat in sour cream, vanilla, flour, and a pinch of salt.
  6. Add eggs one at a time, mixing on low after each just until blended.
  7. Pour half the filling over the chilled crust. Dollop half the strawberry sauce over the filling. Add remaining filling, then top with remaining strawberry sauce. Swirl gently with a toothpick or skewer.
  8. Wrap the outside of the pan with two layers of foil. Place on a baking sheet.
  9. Bake for 55-65 minutes, until edges are set but center jiggles slightly.
  10. Turn off oven and let cheesecake sit inside for 1 hour with the door cracked. Cool to room temperature, then refrigerate uncovered for at least 4 hours or overnight.
  11. Run a thin knife around the edge before releasing the pan. Slice with a hot, damp knife for clean edges. Serve chilled.

Notes

For best results, use room temperature ingredients and avoid overmixing after adding eggs. Chill the cheesecake thoroughly before slicing for clean edges. You can substitute gluten-free cookies for the crust or use Greek yogurt instead of sour cream. The strawberry swirl can be made with other berries for variety.

Nutrition

Keywords: strawberry swirl cheesecake, easy cheesecake, creamy cheesecake, strawberry dessert, springform pan cheesecake, holiday dessert, make ahead dessert, fruit swirl cheesecake

Find it online: https://jodierecipes.com/strawberry-swirl-cheesecake-recipe-easy-creamy-and-stunning-dessert/