Strawberry Swirl Cheesecake

This strawberry swirl cheesecake is a delectable and indulgent dessert with ribbons of sweet, juicy strawberry sauce winding their way through the creamy cheesecake.

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Tantalize your taste buds with this decadent and creamy strawberry swirl cheesecake! The combination of a buttery graham cracker crust, rich and smooth cream cheese filling, and the sweet-tart flavor of fresh strawberries is sure to make any occasion special.

Strawberry Swirl Cheesecake Ingredients

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When it comes to the perfect combination of divine flavor and creamy indulgence, strawberry swirl cheesecake is a true delight. 

With every sumptuous bite, the elegant swirls of fresh strawberries complement the velvety richness of the creamy cheesecake, which creates a heavenly sensation on your tongue.

Substitutions And Additions

STRAWBERRIES: You can substitute strawberry preserves for the homemade strawberry sauce swirl. Just be sure to remove the large chunks of strawberry. The chunks will sink to the bottom of the cheesecake.

DAIRY: Make sure to use full-fat cream cheese and sour cream in your cheesecake, as this will result in a creamier cheesecake.

How To Make This Strawberry Swirl Cheesecake Recipe

Making a cheesecake takes time and patience, but it is worth it in the end when you sink your teeth into the velvety result.

Follow our step-by-step directions below.

STEP ONE: Add the frozen strawberries and lemon juice to a 2 to 3-quart heavy-bottomed saucepan over medium-high heat. Stir often. Bring to a low simmer and cook for 5-8 minutes, mashing and stirring the fruit as it cooks. It’s important to break down the strawberries as much as possible.

STEP TWO: Add the sugar and continue to cook for another 5 minutes, stirring constantly.

STEP THREE: Add the cornstarch and cold water to a small bowl. Stir to combine completely. 

STEP FOUR: Add to the strawberry mixture and continue to stir constantly until the mixture thickens. Remove from the heat and allow to cool.

STEP FIVE: Preheat the oven to 350°F and be sure the oven rack is on the middle rung. Line a 9×3 springform pan with a parchment paper circle. Generously spray the bottom and sides of the springform pan with nonstick cooking spray. Set it aside. 

STEP SIX: Combine graham cracker crumbs and sugar in a medium-sized mixing bowl.

STEP SEVEN: Pour the melted butter over the crumb mixture and stir to completely coat the graham cracker crumb mixture.

STEP EIGHT: Press the buttered crumb mixture into the bottom of the springform pan. Bake for 10 minutes. Reduce the oven temperature to 325°F. Allow the crust to cool. 

STEP NINE: Wrap the outside of the springform pan in 2 oversize pieces of heavy-duty aluminum foil. Be sure to wrap all the way up the sides of the pan. Set it aside.

STEP TEN: Add the granulated sugar and cornstarch to a small mixing bowl. Stir to combine completely.

STEP ELEVEN: Using a stand mixer or a large bowl and a handheld mixer on medium-low speed, beat the softened cream cheese and sour cream. Mix just until smooth.

STEP TWELVE: Add the granulated sugar mixture and vanilla, and continue to mix on medium-low speed for another 1 to 1½ minutes until well incorporated.

STEP THIRTEEN: Lower the mixer speed to low. Add the eggs one at a time, mixing well after each egg. Mix just until no yellow streaks remain.

STEP FOURTEEN: Pour the cheesecake batter on top of the crust. Gently tap the springform pan to help release any air bubbles.

STEP FIFTEEN: There are a couple of ways to add the strawberry swirl: You can fill a disposable piping bag or Ziplock bag with a corner snipped off with the strawberry mixture. Insert the tip of the baggie about a ¼ inch in different spots around the cheesecake. Or you can also drizzle the strawberries over top of the cheesecake filling. With either method, use a knife, chopstick, or skewer to swirl the strawberries. 

STEP SIXTEEN: Place the foil-wrapped springform in an oversized roasting pan. (I use a disposable turkey roasting pan) Place the roasting pan on the middle rack of the oven.

STEP SEVENTEEN: Pour boiling water into the roasting until it comes up about 1 inch on the outside of the springform pan.

STEP EIGHTEEN: Bake cheesecake for 1 hour and 40 minutes. Turn the oven off and crack the oven door open about 1 inch. Leave the cheesecake to sit in the oven for 1 hour. 

STEP NINETEEN: Remove the cheesecake from the oven and the water bath. Remove the foil. Carefully run a knife with a thin blade around the sides of the cheesecake. Cover the top of the springform pan with foil and chill in the refrigerator for at least 8 hours. 

STEP TWENTY: Remove the cheesecake from the refrigerator. Release the springform pan sides. Use a sturdy spatula to remove the cheesecake from the bottom of the springform pan. Place the cheesecake onto a serving plate or a disposable cake circle. Slice into 10 slices before serving.

How To Serve

Adding a dollop of thick and creamy whipped cream to the cheesecake adds a fluffy lightness that pairs beautifully with the crunchy crust and luscious center of the cheesecake. 

Experience the richness of the classic strawberry marble cheesecake like never before when you serve it with freshly brewed coffee. The robust nutty flavor of the coffee will elegantly complement the smooth indulgence of the creamy dessert.

If you can’t get enough rich, creamy cheesecake recipes, our lemon cheesecake and pecan pie cheesecake are two that should not be missed.

MORE CHEESECAKE RECIPES

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Cherry Cheesecake Cookies

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Storage

IN THE FRIDGE: Store any leftover homemade cheesecake in the refrigerator for up to 5 days covered in plastic wrap or in an airtight container. 

IN THE FREEZER: You can freeze the strawberry cheesecake swirl for up to 2 months. Allow the cheesecake to thaw overnight before slicing and serving.

Prepare yourself for an explosion of flavor in every bite; this strawberry swirl cheesecake is one delicious dessert you don’t want to miss out on! Bursting with juicy ribbons of strawberries throughout the creamy cheesecake, you won’t be able to resist a second slice. 

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Strawberry Swirl Cheesecake

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This strawberry swirl cheesecake is a delectable and indulgent dessert with ribbons of sweet, juicy strawberry sauce winding their way through the creamy cheesecake.

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 11 hours hours

Servings 10

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Ingredients

  

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Strawberry Swirl

• 2 cups frozen strawberries
• 1 teaspoon lemon juice
• 4 tablespoons granulated sugar
• 1½ tablespoons cornstarch
• 1½ tablespoons cold water

Graham Cracker Crust

• 2 cups graham cracker crumbs
• 4 tablespoons granulated sugar
• ½ cup salted sweet cream butter, melted

Cheesecake Batter

• 1½ cups granulated sugar
• 3 tablespoons cornstarch
• 32 ounces cream cheese, softened
• ¾ cup sour cream, room temperature
• 2 teaspoons pure vanilla extract
• 6 large eggs, room temperature

Instructions

 

• Add the frozen strawberries and lemon juice to a 2 to 3-quart heavy-bottomed saucepan over medium-high heat. Stir often. Bring to a low simmer and cook for 5 to 8 minutes, mashing and stirring the fruit as it cooks. It’s important to break down the strawberries as much as possible.
• Add the sugar and continue to cook for another 5 minutes, stirring constantly.
• Add the cornstarch and cold water to a small bowl. Stir to combine completely.
• Add to the strawberry mixture and continue to stir constantly until the mixture thickens. Remove from the heat and allow to cool.
• Preheat the oven to 350°F. Be sure the oven rack is on the middle rung. Line a 9 x 3 springform pan with a parchment paper circle. Generously spray the springform pan with nonstick cooking spray. Set it aside.
• Add the graham cracker crumbs and sugar to a medium-sized mixing bowl. Stir to combine.
• Pour the melted butter over the crumb mixture and stir to coat the graham cracker crumb mixture completely.
• Press the buttered crumb mixture into the bottom of the springform pan. Bake for 10 minutes. Reduce the oven temperature to 325°F. Allow the crust to cool.
• Wrap the outside of the springform pan in 2 oversize pieces of heavy-duty aluminum foil. Be sure to wrap all the way up the sides of the pan. Set it aside.
• Add the granulated sugar and cornstarch to a small mixing bowl. Stir to combine completely.
• Using a stand mixer or a large mixing bowl and a handheld mixer on medium-low speed, beat the cream cheese and sour cream. Mix just until smooth.
• Add the granulated sugar mixture and vanilla, and continue to mix on medium-low speed for another 1 to 1½ minutes until well incorporated.
• Lower the mixer speed to low. Add the eggs one at a time, mixing well after each egg. Mix just until no yellow streaks remain.
• Pour the cheesecake batter on top of the crust. Gently tap the springform pan to help release any air bubbles.
• There are a couple of ways to add the strawberry swirl: 1) You can fill a disposable piping bag or ziplock bag with a corner snipped off with the strawberry mixture. Insert the tip of the baggie about a ¼ inch in different spots around the cheesecake. 2) You can also drizzle the strawberries over the cheesecake filling. With any of the methods, use a knife, chopstick, or a skewer to swirl the strawberries.
• Place the foil-wrapped springform in an oversized roasting pan. (I use a disposable turkey roasting pan.) Place the roasting pan on the middle rack of the oven.
• Pour boiling water into the roasting until it comes up about 1 inch on the outside of the springform pan.
• Bake for 1 hour and 40 minutes. Turn the oven off and crack the oven door open about 1 inch. Leave the cheesecake to sit in the oven for 1 hour.
• Remove the cheesecake from the oven and the water bath. Remove the foil. Carefully run a knife with a thin blade around the sides of the cheesecake. Cover the top of the springform pan with foil and chill in the refrigerator for at least 8 hours.
• Remove the cheesecake from the refrigerator. Release the springform pan sides. Use a sturdy spatula to remove the cheesecake from the bottom of the springform pan. Place the cheesecake onto a serving plate or a disposable cake circle. Slice into 10 slices before serving.

Notes

• Always make sure your cream cheese, sour cream, and eggs are at room temperature. This will make blending the cream cheese and sour cream much easier. The longer you have to blend the cream cheese and sour cream means more air in the cheesecake filling. 
• Try to keep the mixer speed at or below medium-low speed. Air is not your friend when making cheesecake.
• If the homemade strawberry swirl appears a bit pale, you can add 1 to 2 drops of strawberry gel food coloring to the mixture.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cheesecake as the suggested baking time approaches.

Nutrition

Calories: 725kcal | Carbohydrates: 64g | Protein: 11g | Fat: 49g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 238mg | Sodium: 518mg | Potassium: 262mg | Fiber: 1g | Sugar: 49g | Vitamin A: 1775IU | Vitamin C: 17mg | Calcium: 143mg | Iron: 1mg

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