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Strawberry Swirl Cheesecake
Caroline

Strawberry Swirl Cheesecake

This strawberry swirl cheesecake features a buttery graham cracker crust, a rich and creamy cheesecake filling, and a vibrant homemade strawberry sauce swirled throughout. It’s a classic baked cheesecake perfect for special occasions or make-ahead desserts.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups strawberries, fresh or frozen
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch mixed with 1 tablespoon water
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 1/4 cup heavy cream

Equipment

  • 9-inch springform pan
  • mixing bowls
  • electric mixer
  • spatula
  • saucepan
  • baking dish for water bath
  • oven

Method
 

  1. Preheat the oven to 325°F (165°C) and prepare a 9-inch springform pan.
  2. In a saucepan, cook the strawberries, sugar, and lemon juice over medium heat until the berries are softened.
  3. Mash the strawberries, add the cornstarch slurry, and cook until thickened. Set aside to cool completely.
  4. Combine graham cracker crumbs, sugar, and melted butter, then press firmly into the bottom of the pan.
  5. Bake the crust for 8–10 minutes, then allow it to cool.
  6. Beat the cream cheese and sugar together until smooth and fluffy.
  7. Add the eggs one at a time, mixing gently after each addition.
  8. Add the vanilla extract, sour cream, and heavy cream, mixing just until combined.
  9. Pour the cheesecake filling over the cooled crust and smooth the top.
  10. Spoon the cooled strawberry sauce over the top and gently swirl with a knife.
  11. Place the pan in a water bath and bake for 55–65 minutes until the center is just set.
  12. Turn off the oven and allow the cheesecake to cool gradually, then refrigerate for at least 6 hours before serving.

Notes

Use full-fat dairy for the creamiest texture and best flavor. For clean slices, chill the cheesecake overnight before serving. Garnish with fresh strawberries if desired. This cheesecake freezes well, making it ideal for preparing ahead of time.