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 cheesecake.

Prep Time30

Cook Time1 30

Rest/Chill Time9

Total Time11

Course: Dessert

Cuisine: American

Keyword: Strawberry Swirl Cheesecake Recipe

Servings:

Calories: 725kcal

Ingredients

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.

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