Why You’ll Love T.his Recipe
- Homemade Elegance: A swirl of homemade strawberry sauce turns this cheesecake into a masterpiece.
- Rich and Creamy Texture: The filling is ultra-smooth, balancing sweetness and tanginess perfectly.
- Versatile: Easily customize the fruit swirl or make it without the fruit for a classic cheesecake.
- Crowd-Pleaser: A classic dessert that everyone loves, suitable for any occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Strawberry Sauce:
- In a medium saucepan, combine the strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and release their juices (about 5-7 minutes).
- In a small bowl, mix the cornstarch and water to form a slurry. Add this to the strawberry mixture, stirring well. Cook for another 2-3 minutes until the sauce thickens.
- Use an immersion blender or transfer the mixture to a blender and puree until smooth. Strain through a fine mesh sieve to remove seeds. Set aside to cool.
- Make the Crust:
- Preheat the oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
- Place the pan in the oven and bake for 10 minutes. Remove and let it cool while you prepare the filling.
- Make the Cheesecake Filling:
- In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy (about 2-3 minutes).
- Gradually add the sugar, sour cream, and vanilla extract. Continue to beat until fully combined and smooth.
- Add the eggs one at a time, mixing on low speed after each addition. Avoid overmixing to prevent air bubbles.
- Assemble the Cheesecake:
- Pour the cream cheese filling over the baked crust, spreading it evenly.
- Drop spoonfuls of the cooled strawberry sauce onto the surface of the cheesecake. Use a knife or skewer to gently swirl the sauce into the batter, creating a marbled effect.
- Bake the Cheesecake:
- Wrap the bottom of the springform pan in aluminum foil to prevent leaks. Place the pan in a larger roasting pan and pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Place the roasting pan in the oven and bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Then remove it from the water bath and cool completely on a wire rack.
- Chill and Serve:
- Cover the cheesecake and refrigerate for at least 4 hours or overnight to set completely.
- Run a knife around the edge of the cheesecake before releasing the springform pan.
- Slice and serve with whipped cream, fresh strawberries, or additional strawberry sauce, if desired.
Servings and Timing
- Servings: This recipe yields approximately 10-12 slices.
- Preparation Time: 30 minutes
- Cooking Time: 1 hour 10 minutes
- Cooling and Chilling Time: At least 5 hours (including 1 hour cooling in the oven and 4 hours chilling in the refrigerator)
Variations
- Mixed Berry Swirl: Replace strawberries with a combination of raspberries, blueberries, and blackberries for a mixed berry swirl.
- Chocolate Swirl: Swirl in melted chocolate or chocolate ganache instead of fruit sauce for a rich twist.
- Citrus Zest: Add lemon or orange zest to the cheesecake batter for a citrusy note.
Storage/Reheating
- Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freezing: To freeze, wrap the cheesecake (whole or in slices) tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
FAQs
What type of cream cheese should I use?
Use full-fat cream cheese blocks for the best texture and flavor. Avoid using spreadable cream cheese as it contains more moisture.
Can I use frozen strawberries for the sauce?
Yes, frozen strawberries can be used. Thaw them first and drain any excess liquid before cooking.
Do I need to use a water bath?
A water bath helps prevent cracks and ensures even baking, but if you prefer not to use one, you can bake the cheesecake without it. Be aware that the texture might be slightly different.
How can I tell when the cheesecake is done baking?
The edges should be set, and the center should have a slight jiggle when gently shaken. It will continue to set as it cools.
Strawberry Swirl Cheesecake
Indulge in the creamy richness of Strawberry Swirl Cheesecake, a luxurious dessert with a homemade strawberry sauce marbled through silky cheesecake filling. Perfect for special occasions or as an elegant treat, this stunning dessert is a crowd-pleaser that balances fruity sweetness and creamy decadence.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours 40 minutes
- Yield: 10-12 servings
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Strawberry Sauce:
- 2 cups fresh strawberries (hulled and chopped)
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 2 tsp vanilla extract
- 3 large eggs
Instructions:
- Prepare the Strawberry Sauce:
- In a saucepan, cook strawberries, sugar, and lemon juice over medium heat until softened.
- Stir in cornstarch slurry (cornstarch + water) and cook until thickened.
- Puree and strain to remove seeds. Cool completely.
- Make the Crust:
- Preheat oven to 325°F (160°C).
- Combine graham cracker crumbs, sugar, and melted butter; press into a springform pan.
- Bake for 10 minutes and cool.
- Make the Cheesecake Filling:
- Beat cream cheese until smooth. Add sugar, sour cream, and vanilla; mix well.
- Add eggs one at a time, mixing gently.
- Assemble the Cheesecake:
- Pour filling over the crust. Drop spoonfuls of strawberry sauce on top and swirl with a knife.
- Bake the Cheesecake:
- Wrap the springform pan in foil, place in a water bath, and bake for 60-70 minutes until edges are set and center jiggles slightly.
- Cool in the oven for 1 hour, then on a wire rack.
- Chill and Serve:
- Refrigerate for at least 4 hours or overnight. Serve with whipped cream and fresh strawberries.
Instructions
- For smoother strawberry sauce, ensure you strain the mixture to remove seeds.
- A water bath prevents cracks but can be skipped with careful temperature control.
- Don’t overmix the filling to avoid incorporating excess air.
Notes
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Cooling/Chilling Time: 5 hours
- Total Time: 6 hours 40 minutes
- Yield: 10-12 servings
