Description

This Strawberry Swirl Cheesecake is a luscious dessert featuring a buttery graham cracker crust, creamy cheesecake filling, and a vibrant strawberry swirl made from fresh strawberries cooked down with sugar and lemon juice. The cheesecake is baked to perfection with a smooth, slightly jiggly center and a beautiful marbled strawberry pattern, perfect for any occasion or festive gatherings.

Ingredients

Scale

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted

For the cheesecake filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1/4 cup heavy cream

For the strawberry swirl:

1 1/2 cups fresh strawberries, chopped
1/4 cup granulated sugar
1 tablespoon lemon juice

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Instructions

Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer. Bake for 8-10 minutes until set and golden, then remove from the oven and let cool.
Make the Strawberry Swirl: Combine chopped strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the strawberries break down and release juices, about 5-7 minutes. Let the mixture cool, then puree it in a blender or food processor until smooth. Set aside.
Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add vanilla extract and mix well. Incorporate the eggs one at a time, ensuring each is fully blended before adding the next. Finally, stir in the sour cream and heavy cream until the mixture is fully combined.
Assemble the Cheesecake: Pour the cheesecake batter into the cooled crust and spread the top evenly with a spatula. Drop spoonfuls of the strawberry puree over the batter. Use a knife or skewer to swirl the strawberry mixture into the cheesecake creating a marbled effect.
Bake the Cheesecake: Bake in the preheated oven for 50-60 minutes until the center is almost set but still slightly jiggly. After baking, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Cool and Refrigerate: Remove the cheesecake from the oven and cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight for the best texture and flavor.
Serve and Enjoy: Remove the cheesecake from the springform pan before serving. Optionally, garnish with fresh strawberries or whipped cream for an extra special touch.

Notes

Ensure the cream cheese is fully softened to avoid lumps in the batter.
Don’t overbake the cheesecake; the center should remain slightly jiggly to ensure a creamy texture.
Swirling the strawberry puree carefully will create a beautiful marbled effect—avoid overmixing.
For best results, refrigerate overnight to let the flavors meld and the cheesecake set properly.