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Strawberry Swirl Cheesecake Recipe

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Strawberry Swirl Cheesecake is the ultimate dessert for any occasion, combining a creamy cheesecake filling with swirls of sweet, homemade strawberry sauce. This dessert not only tastes amazing but also looks impressive on any table.

Ingredients

1 ½ cups fresh or frozen strawberries, hulled (for strawberry sauce)

¼ cup granulated sugar (for strawberry sauce)

1 tablespoon lemon juice (for strawberry sauce)

1 tablespoon cornstarch mixed with 1 tablespoon water (for strawberry sauce)

1 ½ cups graham cracker crumbs (for crust)

⅓ cup granulated sugar (for crust)

½ cup unsalted butter, melted (for crust)

24 ounces (3 blocks) cream cheese, softened (for cheesecake filling)

1 cup granulated sugar (for cheesecake filling)

3 large eggs (for cheesecake filling)

1 teaspoon vanilla extract (for cheesecake filling)

1 cup sour cream (for cheesecake filling)

¼ cup heavy cream (for cheesecake filling)

Instructions

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

Notes

  • Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
  • You can freeze leftover cheesecake for up to 3 months. To freeze, cover tightly with plastic wrap and foil. Thaw in the refrigerator overnight before serving.
  • Cheesecake is best served chilled, but if you prefer it warm, heat a slice gently in the microwave for 15-20 seconds.
  • For a different fruity twist, swap the strawberry sauce for raspberry, blueberry, or peach sauce.
  • To make mini cheesecakes, divide the crust and filling into cupcake pans or mini springform pans.
  • For a richer flavor, try using chocolate cookie crumbs instead of graham crackers.

Nutrition

Find it online: https://recipesbyjanet.com/strawberry-swirl-cheesecake-recipe/