Description
This Strawberry Swirl Cheesecake is a luscious and creamy dessert featuring a buttery graham cracker crust, smooth cream cheese filling, and a vibrant strawberry swirl made from fresh strawberries. Perfectly baked in a water bath to achieve a silky texture, this cheesecake makes an impressive treat for any occasion.
Ingredients
Scale
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs (about 12 full sheets)
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon (optional)
Strawberry Swirl
- 1 pound fresh strawberries, hulled and quartered
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon cold water (for cornstarch slurry)
Cheesecake Filling
- 32 ounces (4 packages) cream cheese, softened to room temperature
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 tablespoons all-purpose flour
For Serving
- Fresh strawberries, sliced
- Whipped cream
Instructions
- Prepare the Graham Cracker Crust: Preheat the oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon if using. Mix thoroughly until the crumbs are evenly coated.
- Form and Bake Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until lightly golden. Remove from oven and let it cool completely.
- Make the Strawberry Swirl: In a saucepan, combine the quartered strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries soften and release their juices.
- Thicken Strawberry Mixture: Whisk cornstarch with 1 tablespoon cold water to make a slurry. Stir this into the strawberry mixture and cook until the sauce thickens. Remove from heat and allow to cool slightly. For a smoother texture, puree using an immersion blender.
- Prepare Cheesecake Filling: Beat the softened cream cheese using an electric mixer until smooth and creamy. Gradually add sugar, continuing to beat until the mixture is light and fluffy.
- Add Eggs and Yolks: Add eggs one at a time, beating well after each addition to incorporate fully. Then add the egg yolks and beat until just combined.
- Incorporate Flavor and Texture: Stir in the vanilla extract, sour cream, and flour. Mix until just combined to avoid overmixing.
- Assemble the Cheesecake: Pour half of the cheesecake filling over the cooled crust in the springform pan. Spoon dollops of the strawberry swirl over this layer.
- Add Remaining Filling and Swirl: Pour the remaining cheesecake filling over the strawberry swirl. Then spoon additional strawberry swirl dollops on top.
- Create the Strawberry Swirl Effect: Using a knife or skewer, gently swirl the strawberry dollops into the filling to create a marbled pattern.
- Prepare Water Bath: Wrap the bottom of the springform pan tightly with aluminum foil to prevent leaks. Set the pan inside a larger roasting pan and pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.
- Bake the Cheesecake: Bake in the preheated oven for 55-70 minutes. The edges should be set, but the center will still jiggle slightly when you gently shake the pan.
- Cool in Oven: Turn off the oven and crack the door open slightly. Let the cheesecake cool inside for 1 hour to prevent cracking.
- Final Cooling: Remove cheesecake from the water bath and let it cool completely on a wire rack at room temperature.
- Chill: Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to set fully.
- Serve: Remove the sides of the springform pan carefully. Garnish with fresh sliced strawberries and whipped cream if desired. Slice and serve chilled. Store leftovers in the refrigerator for up to 5 days.
Notes
- Wrapping the springform pan with foil prevents water from seeping into the cheesecake during the water bath baking.
- Room temperature cream cheese ensures a smooth, lump-free filling.
- Allowing the cheesecake to cool gradually in the oven minimizes cracking on the surface.
- For a smoother strawberry swirl, use an immersion blender to puree the strawberry mixture before adding it to the cheesecake.
- Refrigerate the cheesecake overnight for best texture and flavor development.
- Use fresh, ripe strawberries for the best flavor in the swirl.
