Description
This Strawberry Swirl Cheesecake is a luscious, creamy dessert with a buttery graham cracker crust and a rich vanilla cheesecake filling swirled with homemade strawberry sauce. The beautiful marbled effect not only makes it visually stunning but also adds a burst of fruity flavor in every bite. Perfect for any occasion, this cheesecake is a delightful combination of smooth, tangy, and sweet!
Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Strawberry Swirl:
- 1 1/2 cups fresh strawberries, hulled and chopped
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
For the Cheesecake Filling:
- 2 (8-ounce) packages cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 tablespoon all-purpose flour
Instructions
-
Prepare the Strawberry Swirl:
- In a small saucepan, combine strawberries, sugar, and lemon juice over medium heat.
- Cook for about 5 minutes until the strawberries break down.
- Stir in the cornstarch mixture and simmer for another 1-2 minutes until thickened.
- Remove from heat and let cool completely.
-
Make the Crust:
- Preheat oven to 325°F (165°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then set aside to cool.
-
Prepare the Cheesecake Filling:
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing after each addition.
- Stir in vanilla extract, sour cream, and flour until just combined.
-
Assemble the Cheesecake:
- Pour the cheesecake batter over the cooled crust.
- Spoon dollops of the strawberry sauce on top and use a toothpick or knife to swirl it gently into the batter.
-
Bake the Cheesecake:
- Place the springform pan in a larger roasting pan filled with 1 inch of hot water (water bath method).
- Bake for 50-60 minutes or until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door slightly, and let the cheesecake cool for 1 hour inside.
-
Chill & Serve:
- Refrigerate for at least 4 hours or overnight before slicing.
- Serve with fresh strawberries or whipped cream if desired.
Notes
- For a firmer cheesecake, refrigerate overnight before serving.
- Use a store-bought strawberry jam if you want to save time.
- Swap graham crackers for Oreo or vanilla wafer crumbs for a twist.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American