Description
Dreamy Strawberry Swirl Cheesecake recipe that is easy to make and absolutely irresistible perfect for any occasion with a crowdpleasing slice every time
Ingredients
Scale
1 1/2 cups graham cracker crumbs
56 g unsalted butter, melted
2 tablespoons granulated sugar (for crust)
1 pinch salt
900 g cream cheese, softened
1 cup granulated sugar (filling)
2 teaspoons vanilla extract
3 large eggs
1/2 cup sour cream
1/2 cup heavy cream
1 cup strawberries, hulled and sliced
1/4 cup granulated sugar (strawberry swirl)
1 teaspoon lemon juice
Instructions
- Preheat the oven to 325°F (165°C). Mix graham cracker crumbs, sugar, and salt in a bowl. Pour in the melted butter and stir until the mixture resembles wet sand and clumps when pressed. Press the crust evenly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Use the bottom of a glass to pack the crust firmly for an even bake. Chill the crust for 15 minutes while you assemble the filling.
- In a large mixer bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2 to 3 minutes. Gradually add sugar and beat until light and fluffy. Scrape down the sides of the bowl to ensure uniform texture. Beat in vanilla, then add eggs one at a time, mixing on low after each addition just until incorporated. This gentle approach minimizes air pockets that can cause cracks. Add sour cream and heavy cream, mixing on low until the batter is silky and cohesive. Avoid overmixing, which can incorporate too much air and a puffy surface.
- Prepare the strawberry swirl by combining the strawberries with lemon juice and 1/4 cup sugar. If using fresh berries, blend lightly to create a chunky purée or leave them more intact for a rustic swirl. For a deeper color, simmer the mixture briefly and strain to remove seeds, then allow the purée to cool to room temperature. A cooled, thick purée integrates more cleanly into the batter and prevents thinning the filling. If you prefer a glossy swirl, whisk in a teaspoon of corn syrup or a pinch of pectin to help set the swirl as it bakes.
- Pour the filling over the prepared crust. Spoon the cooled strawberry purée in thick ribbons across the top, then swirl gently with a toothpick to create a marbled effect. Place the springform pan in a larger baking dish and add hot water halfway up the sides of the cheesecake to form a water bath. Bake at 325°F (165°C) for about 60 to 70 minutes, until the center jiggles slightly when the pan is gently nudged. If the top browns too quickly, tent the pan with foil for the last 10 minutes.
- Turn off the oven and crack the door open to allow gradual cooling for 1 hour. Remove the cheesecake from the water bath, blot dry, and cool on a rack for another hour. Refrigerate, uncovered, for at least 4 hours, preferably overnight. The chilling time lets the cheesecake fully set and enhances the flavor, texture, and sliceability. To serve clean slices, slice with a warm knife (run under hot water and wipe clean between slices).
Notes
A data-driven, step-by-step Strawberry Swirl Cheesecake with a crisp crust, creamy filling, and vibrant strawberry swirl, finished with a chill for clean slices.
- Prep Time: 1 hour
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 360 calories
- Sugar: 22 g
- Fat: 23 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 7 g
