Description
This Strawberry Swirl Cheesecake features a creamy, smooth cheesecake filling with a delightful marbled swirl of fresh strawberry puree, all nestled atop a buttery graham cracker crust. Perfectly baked to achieve a silky texture with a tangy and sweet strawberry contrast, this dessert is an indulgent treat for any occasion.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/4 cup heavy cream
For the strawberry swirl:
- 1 1/2 cups fresh strawberries, chopped
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated with butter. Press the mixture into the bottom of a 9-inch springform pan to form an even crust layer. Bake for 8-10 minutes until the crust is set and golden. Remove from the oven and set aside to cool.
- Make the Strawberry Swirl: In a small saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and release their juice, about 5-7 minutes. Allow the strawberry mixture to cool, then puree in a blender or food processor until smooth. Set aside.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and mix until combined. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and heavy cream until fully incorporated.
- Assemble the Cheesecake: Pour the cheesecake batter into the cooled crust, smoothing the top with a spatula. Drop spoonfuls of the strawberry puree over the cheesecake batter. Use a knife or skewer to swirl the strawberry mixture into the cheesecake batter, creating a marbled effect.
- Bake the Cheesecake: Bake in the preheated oven for 50-60 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. After an hour, remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours, or overnight for best results.
- Serve and Enjoy: Before serving, remove the cheesecake from the springform pan. Optionally, top with fresh strawberries or whipped cream.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the cheesecake batter.
- Do not overbake the cheesecake; it should be slightly jiggly in the center when done to ensure a creamy texture.
- Allow the cheesecake to chill thoroughly for best slicing and flavor development.
- Fresh strawberries or whipped cream make a lovely garnish to enhance presentation and taste.
- If using frozen strawberries, fully thaw and drain excess liquid before cooking to avoid a watery swirl.
