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Strawberry Swirl Cheesecake: A Berrylicious Delight!

This Strawberry Swirl Cheesecake is a berrylicious delight! With a creamy cheesecake filling and a vibrant strawberry swirl, it’s a perfect dessert for any occasion.

Ingredients

Scale

For the Strawberry Sauce:

  • 1 ½ cups fresh or frozen strawberries, hulled
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch mixed with 1 tablespoon water

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • ½ cup unsalted butter, melted

For the Cheesecake Filling:

  • 24 ounces (3 blocks) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • ¼ cup heavy cream

Instructions

1. Make the Strawberry Sauce:

  1. Combine strawberries, sugar, and lemon juice in a saucepan and cook until softened.
  2. Mash the strawberries into a puree.
  3. Stir in the cornstarch slurry and cook until thickened.
  4. Remove from heat, let cool, and strain for a smoother sauce (optional).

2. Prepare the Crust:

  1. Preheat oven to 325°F (160°C).
  2. Mix graham cracker crumbs, sugar, and melted butter in a bowl.
  3. Press the mixture into the bottom of a 9-inch springform pan.
  4. Bake for 8-10 minutes and let cool.

3. Make the Cheesecake Filling:

  1. Beat cream cheese and sugar together until smooth and fluffy.
  2. Add eggs one at a time, mixing well after each addition.
  3. Mix in vanilla extract, sour cream, and heavy cream until just combined.

4. Assemble the Cheesecake:

  1. Pour the cheesecake filling onto the prepared crust.
  2. Drop spoonfuls of strawberry sauce onto the filling and swirl with a knife.

5. Bake the Cheesecake:

  1. Place the springform pan in a larger baking dish filled with 1-2 inches of hot water.
  2. Bake for 55-65 minutes, or until the edges are set and the center jiggles slightly.

6. Cool and Chill:

  1. Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour.
  2. Remove from the water bath and cool completely at room temperature.
  3. Refrigerate for at least 6 hours or overnight.

7. Serve:

  1. Run a knife around the edges of the pan before releasing the springform.
  2. Slice and serve with additional strawberry sauce or fresh strawberries.