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Strawberry Swirl Cheesecake

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A rich and creamy strawberry swirl cheesecake with a buttery graham cracker crust and vibrant homemade strawberry puree.

Ingredients

  • 16 ounces whole strawberries (thawed if frozen)
  • 1/4 cup granulated sugar
  • 2 teaspoons lemon juice
  • 1 1/2 tablespoons cold water
  • 1 tablespoon cornstarch
  • 1 1/2 cups graham cracker crumbs (finely ground)
  • 3 tablespoons granulated sugar
  • 6 tablespoons unsalted butter (melted and cooled)
  • 32 ounces cream cheese (softened)
  • 1 1/4 cup granulated sugar
  • 4 large eggs (room temperature)
  • 1/2 cup sour cream
  • 3 tablespoons heavy cream
  • 2 teaspoons vanilla extract

Instructions

  1. Puree strawberries until smooth. Cook with sugar and lemon juice for 5–6 minutes. Stir in cornstarch mixed with water and cook until thickened. Strain and cool completely.
  2. Preheat oven to 350°F. Prepare a 9-inch springform pan and wrap with foil.
  3. Mix graham cracker crumbs, sugar, and melted butter. Press into pan and bake for 10 minutes. Cool completely.
  4. Reduce oven to 325°F. Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, heavy cream, and vanilla.
  5. Layer one-third of batter over crust. Add dollops of strawberry puree. Repeat layers, finishing with puree on top. Swirl gently with a skewer.
  6. Place pan in a water bath and bake for 1 hour 40–45 minutes, covering the top near the end.
  7. Turn off oven, crack door, and let cheesecake sit for 1 hour. Cool at room temperature, then refrigerate for at least 8 hours or overnight.
  8. Remove from pan, slice, and serve.

Notes

  • Ensure all ingredients are at room temperature for a smooth batter.
  • Avoid overmixing to prevent cracks.
  • Use a water bath to maintain even baking and creamy texture.
  • Chill thoroughly before slicing for clean cuts.
  • Optional: garnish with extra strawberry sauce when serving.

Nutrition

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