Description

I adore this Strawberry Swirl Cheesecake for its creamy, tangy filling perfectly contrasted by sweet ribbons of homemade strawberry sauce. It’s a stunning centerpiece for any gathering and surprisingly approachable for bakers of all levels.

Ingredients

1½ cups fresh or frozen strawberries, hulled

¼ cup granulated sugar

1 tablespoon lemon juice

1 tablespoon cornstarch mixed with 1 tablespoon water

1½ cups graham cracker crumbs

⅓ cup granulated sugar

½ cup unsalted butter, melted

24 ounces cream cheese, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 cup sour cream

¼ cup heavy cream

Cook Mode Prevent your screen from going dark

Instructions

Make the strawberry sauce: Combine strawberries, ¼ cup sugar, and lemon juice in a saucepan over medium heat. Cook until berries soften (5–7 minutes), stir in the cornstarch slurry, and cook until thickened. Cool completely.
Prepare the crust: Preheat oven to 325°F (160°C). Mix graham cracker crumbs, ⅓ cup sugar, and melted butter until they resemble wet sand. Press into a 9-inch springform pan and bake 10 minutes. Cool.
Make the cheesecake filling: Beat cream cheese until smooth. Add 1 cup sugar, sour cream, and vanilla, mixing until combined. Add eggs one at a time, mixing gently. Stir in heavy cream.
Assemble the cheesecake: Pour filling over crust. Spoon dollops of strawberry sauce on top and swirl with a skewer to create a marble effect.
Bake the cheesecake: Wrap pan base in foil and place in a larger pan. Pour hot water around to form a water bath. Bake 60–70 minutes until edges are set and center jiggles slightly.
Cool and chill: Turn off oven, crack door, and let rest inside for 1 hour. Remove, cool to room temperature, then refrigerate at least 6 hours or overnight.
Serve: Run a knife around edge, release pan, slice, and garnish with extra sauce or fresh berries.

Notes

Ensure cream cheese and eggs are at room temperature for a smooth batter.

Use a water bath and gradual cooling to prevent cracks.

Thaw and drain frozen strawberries well to avoid excess liquid.

Variation: Swap berries for mixed berries or add lemon zest for extra brightness.

Leftovers can be refrigerated up to 5 days or frozen for up to 1 month.

Prep Time: 25 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of recipe)
Calories: 472 kcal
Sugar: 22 g
Sodium: 280 mg
Fat: 35 g
Saturated Fat: 23 g
Unsaturated Fat: 12 g
Trans Fat: 0.1 g
Carbohydrates: 34 g
Fiber: 1 g
Protein: 7 g
Cholesterol: 124 mg