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Strawberry Swirl Cheesecake Recipe

★★★★★

4.7 from 139 reviews
  • Author: Lila
  • Total Time: 7 hours 25 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This Strawberry Swirl Cheesecake is a creamy, luscious dessert featuring a buttery graham cracker crust, a smooth cream cheese filling, and a vibrant homemade strawberry sauce swirled throughout. Baked in a water bath, this cheesecake has a perfectly creamy texture without cracks, making it an impressive and delicious treat for any occasion.

Ingredients

Scale

For the Strawberry Sauce

  • 1 ½ cups fresh or frozen strawberries, hulled
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch mixed with 1 tablespoon water

For the Crust

  • 1 ½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • ½ cup unsalted butter, melted

For the Cheesecake Filling

  • 24 ounces (3 blocks) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • ¼ cup heavy cream

Instructions

  1. Prepare the Strawberry Sauce: In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook until the strawberries soften, about 5-7 minutes.
  2. Puree the Strawberries: Use a potato masher or fork to break the strawberries into a puree.
  3. Thicken the Sauce: Stir in the cornstarch slurry and cook for 1-2 minutes, until thickened.
  4. Cool the Sauce: Remove from heat and let it cool completely. Strain if a smoother sauce is desired.
  5. Preheat Oven: Preheat your oven to 325°F (160°C).
  6. Make the Crust Mixture: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
  7. Form the Crust: Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
  8. Bake the Crust: Bake for 8-10 minutes, then set aside to cool.
  9. Beat Cream Cheese and Sugar: In a large bowl, beat the cream cheese and sugar together with an electric mixer until smooth and fluffy, about 2-3 minutes.
  10. Add Eggs: Add eggs one at a time, mixing after each addition.
  11. Add Flavor and Creams: Mix in vanilla extract, sour cream, and heavy cream until just combined. Avoid overmixing.
  12. Pour Filling: Pour the cheesecake filling onto the prepared crust, smoothing the top.
  13. Swirl Strawberry Sauce: Drop spoonfuls of the cooled strawberry sauce onto the cheesecake. Use a knife or skewer to swirl the sauce into the filling, creating a marbled effect.
  14. Prepare Water Bath: Place the springform pan into a larger baking dish. Fill the dish with 1-2 inches of hot water to create a water bath (this prevents cracking).
  15. Bake Cheesecake: Bake for 55-65 minutes, or until the edges are set and the center jiggles slightly when shaken.
  16. Cool in Oven: Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 1 hour.
  17. Remove and Cool: Remove from the water bath and cool completely at room temperature.
  18. Refrigerate: Refrigerate for at least 6 hours, or overnight, for the best texture.
  19. Release from Pan: Run a knife around the edges of the pan before releasing the springform.
  20. Serve: Slice and serve with additional strawberry sauce or fresh strawberries for garnish.

Notes

  • Using a water bath helps prevent cracks and ensures a creamy texture.
  • Strain the strawberry sauce for a smoother swirl if preferred.
  • Avoid overmixing cheesecake batter to prevent air bubbles.
  • Letting the cheesecake chill overnight improves flavor and texture.
  • Use room temperature cream cheese for smoother mixing.
  • Fresh or frozen strawberries can be used for the sauce.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Strawberry Swirl Cheesecake, cheesecake recipe, strawberry sauce, graham cracker crust, baked cheesecake, creamy dessert

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Find it online: https://plumandpan.com/strawberry-swirl-cheesecake-recipe/