Description
This Strawberry Swirl Cheesecake features a creamy, smooth cream cheese filling with a delightful homemade strawberry sauce swirled throughout. The graham cracker crust adds a buttery, crunchy base complemented by a fresh strawberry puree that brings a perfect balance of sweetness and tartness. Baked in a water bath for a silky texture, this classic dessert is perfect for any occasion and serves 12 generously sized slices.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons melted butter
Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Strawberry Swirl
- 1 cup fresh or frozen strawberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Wrap a 9-inch springform pan with foil to prevent water from seeping in during the water bath process.
- Make the Crust: Combine graham cracker crumbs, 2 tablespoons sugar, and melted butter in a bowl. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake for 10 minutes, then remove from oven and cool completely.
- Prepare Strawberry Puree: In a food processor or blender, puree the strawberries with 2 tablespoons sugar and lemon juice until smooth. Transfer the mixture to a small saucepan and simmer over medium-low heat until it slightly thickens, stirring occasionally. If a thicker consistency is desired, stir in the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and cook for another minute. Remove from heat and let cool to room temperature.
- Make the Filling: In a large mixing bowl, beat softened cream cheese with 1 cup sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until just combined—avoid overmixing to maintain a smooth texture.
- Assemble the Cheesecake: Pour the cream cheese filling evenly over the cooled crust in the springform pan. Spoon dollops of the cooled strawberry sauce over the batter. Using a knife or skewer, gently swirl the strawberry sauce into the cheesecake batter to create a marbled effect.
- Bake in a Water Bath: Place the springform pan into a larger roasting pan or baking dish. Carefully pour hot water into the larger pan until it comes halfway up the sides of the cheesecake pan. Bake at 325°F (163°C) for 55 to 65 minutes, or until the cheesecake is mostly set with a slight jiggle in the center.
- Cool and Chill: Remove the cheesecake from the water bath and carefully take it out of the roasting pan. Let it cool to room temperature on a wire rack. Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set and enhance flavors before serving.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.
- Wrapping the springform pan with foil is essential to prevent water from leaking into the cheesecake during the water bath baking.
- If using frozen strawberries, thaw and drain excess liquid before pureeing.
- Do not overbake the cheesecake; it should have a slight jiggle in the center when done to avoid cracking.
- Chilling overnight enhances the texture and flavor of the cheesecake.
- For a more intense strawberry flavor, use fresh ripe strawberries in season.
