Strawberry Swirl Cheesecake
A delightful dessert combining creamy cheesecake with a vibrant strawberry swirl, perfect for any occasion.
Ingredients
For the Strawberry Sauce
- 1.5 cups fresh or frozen strawberries, hulled Opt for ripe, sweet strawberries when in season for the best flavor.
- 0.25 cups granulated sugar Adjust based on the sweetness of your strawberries.
- 1 tablespoon lemon juice Freshly squeezed is ideal for brightness.
- 1 tablespoon cornstarch mixed with 1 tablespoon water This is the thickening agent to achieve the perfect sauce texture.
For the Crust
- 1.5 cups graham cracker crumbs For a classic crust, choose plain graham crackers or even chocolate ones for a fun twist.
- 0.33 cups granulated sugar Sweetens the crust, balancing the graham flavor.
- 0.5 cups unsalted butter, melted Ensure it’s melted but not too hot, as this can affect the crumbs.
For the Cheesecake Filling
- 24 ounces cream cheese, softened Full-fat cream cheese yields a creamier texture.
- 1 cup granulated sugar Balances the cheesecake’s tanginess.
- 3 large eggs Room temperature eggs mix more easily into the batter.
- 1 teaspoon vanilla extract Enhances the flavor of the cheesecake.
- 1 cup sour cream Adds moisture and tang; full-fat is recommended for creaminess.
- 0.25 cups heavy cream This gives the cheesecake a lovely richness.
Instructions
Preparation
- In a small saucepan over medium heat, combine 1 ½ cups strawberries, ¼ cup sugar, and 1 tablespoon lemon juice. Cook until the strawberries soften, about 5-7 minutes.
- Use a potato masher or fork to break the strawberries into a puree. For a smoother sauce, strain the mixture afterward.
- Stir in the cornstarch slurry. Cook for an additional 1-2 minutes until it thickens, then remove from heat and let it cool completely.
- Preheat your oven to 325°F (160°C).
- In a medium bowl, mix 1 ½ cups graham cracker crumbs, ⅓ cup sugar, and ½ cup melted butter until evenly combined. Press this mixture into the bottom of a 9-inch springform pan.
- Bake for 8-10 minutes until fragrant and lightly golden. Set aside to cool.
- In a large bowl, beat 24 ounces cream cheese and 1 cup sugar together with an electric mixer until smooth and fluffy, about 2-3 minutes.
- Add 3 eggs, one at a time, mixing well after each addition. Mix in 1 teaspoon vanilla extract, 1 cup sour cream, and ¼ cup heavy cream until just combined.
- Pour the cheesecake filling onto the prepared crust, smoothing the top. Drop spoonfuls of the cooled strawberry sauce onto the cheesecake and swirl with a knife.
- Place the springform pan into a larger baking dish. Fill the dish with 1-2 inches of hot water.
- Bake for 55-65 minutes, until the edges are set and the center jiggles slightly when shaken.
- Turn off the oven and crack the door open. Let the cheesecake cool in there for 1 hour, then remove from the water bath and cool completely at room temperature.
- Refrigerate for at least 6 hours, or overnight for the best texture.
- When you’re ready to serve, run a knife around the edges before releasing the springform. Slice and serve with additional strawberry sauce.
Notes
A properly chilled cheesecake will have a silky texture. Store leftovers in an airtight container in the refrigerator for up to 5 days. To freeze, wrap slices in plastic wrap and foil for up to 2 months.