Imagine the familiar scent of strawberries mingling with creamy, sweet cheesecake wafting through your kitchen, inviting ever-curious taste buds to the table. This Strawberry Swirl Cheesecake is not only a delightful treat, but it’s also a comforting dessert that brings warmth and joy to family gatherings. There’s just something magical about the way the simple ingredients blend together, forming a luscious treat that feels like a cozy hug on a plate.
Strawberry Swirl Cheesecake
A delightful Strawberry Swirl Cheesecake that’s creamy and perfect for family gatherings.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 90 minutes plus 360 minutes chilling time
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ½ cups fresh or frozen strawberries, hulled
- ¼ cup granulated sugar (for the strawberry puree)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar (for the crust)
- ½ cup unsalted butter, melted
- 24 ounces (3 blocks) cream cheese, softened
- 1 cup granulated sugar (for the filling)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- ¼ cup heavy cream
Instructions
- In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook until the strawberries soften, about 5-7 minutes, then use a potato masher or fork to puree.
- Stir in the cornstarch slurry and cook for 1-2 minutes until thickened. Remove from heat and let cool.
- Preheat the oven to 325°F (160°C).
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined, then press into a 9-inch springform pan and bake for 8-10 minutes until golden.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract, sour cream, and heavy cream until well blended. Pour filling onto the crust, creating swirls with the strawberry sauce.
- Bake in a water bath for 55-65 minutes. Cool in oven for 1 hour, then refrigerate for at least 6 hours before serving.
Notes
For creamier texture, ensure cream cheese is at room temperature. Use a water bath to prevent cracks.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 25g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 130mg
Let’s Make It Together
Creating this Strawberry Swirl Cheesecake is much like telling a cozy family story, every step unfolds beautifully and slowly, culminating in a delicious experience. With just a few ingredients and some kitchen magic, you’ll soon have a stunning dessert that promises happiness in every slice. So let’s roll up our sleeves and dive in!
Ingredients You’ll Need
- 1 ½ cups fresh or frozen strawberries, hulled
- ¼ cup granulated sugar (for the strawberry puree)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar (for the crust)
- ½ cup unsalted butter, melted
- 24 ounces (3 blocks) cream cheese, softened
- 1 cup granulated sugar (for the filling)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- ¼ cup heavy cream
Step-by-Step Directions
- In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook until the strawberries soften, about 5-7 minutes, filling the kitchen with their sweet, summery aroma. Use a potato masher or fork to break them into a puree. Stir in the cornstarch slurry and cook for 1-2 minutes until thickened. Remove from heat and let it cool.
- Preheat the oven to 325°F (160°C), letting the warmth of the oven fill your space.
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined, then press it into a 9-inch springform pan and bake for 8-10 minutes until golden brown and fragrant.
- In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition until it’s as silky as whipped cream.
- Mix in vanilla extract, sour cream, and heavy cream until well blended. Pour the creamy filling onto the crust, then create swirls with the strawberry sauce, using the back of a spoon to gently ripple through the bright pink puree.
- Bake in a water bath for 55-65 minutes. This gentle steam ensures your cheesecake is dreamy and smooth. Cool in the oven for 1 hour, then refrigerate for at least 6 hours before serving, allowing the flavors to deepen and develop beautifully.
Nutritional Snapshot
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 340
- Protein: 6g
- Carbs: 30g
- Fat: 22g
- Fiber: 1g
This dessert, while indulgent, offers a balance of protein from the cream cheese and a hint of fruitiness from the strawberries, which keeps it from feeling too heavy.
Perfect Pairings
Picture this: a cozy family dinner, laughter filling the air, as you slice into the strawberry swirl cheesecake, its creamy layers contrasting perfectly with the bright pink strawberry swirls. Serve it alongside a dollop of whipped cream or a scoop of vanilla ice cream for a truly decadent treat. Pair it with a fresh fruit salad or a cup of steaming coffee for a delightful brunch, or enjoy it on a starry night with close friends, sharing sweet memories over every delicious bite.
Smart Storage Tricks
To keep your cheesecake fresh and fabulous, refrigerate it in an airtight container for up to a week. You can also freeze individual slices wrapped tightly in plastic wrap and then stored in a zip-top bag for up to three months. When you’re ready to indulge, simply thaw in the refrigerator overnight—a perfect sweet little surprise waiting just for you.
Betty’s Secrets
- For a creamier texture, ensure your cream cheese is at room temperature before mixing. This makes it easier to blend and ensures a smooth filling.
- Don’t skip the water bath! It prevents cracks and retains the moisture of your cheesecake, making each slice delectably smooth.
- Feel free to add a pinch of salt to your crust—it enhances the sweetness and provides a lovely contrast.
Creative Twists
- Try adding a teaspoon of almond extract to the batter for an added depth of flavor that complements the strawberries beautifully.
- Incorporate blueberries or raspberries in place of strawberries for a mixed berry swirl cheesecake, perfect for summer gatherings!
- Create a chocolate graham cracker crust instead for a delicious chocolate twist that pairs wonderfully with the strawberry filling.
Your Questions Answered
Can I make this Strawberry Swirl Cheesecake ahead of time? Absolutely! This cheesecake stores beautifully, making it a perfect make-ahead dessert for celebrations or casual get-togethers.
What’s the best way to cut cheesecake? Use a sharp, warm knife for clean cuts—warm it under hot water, wipe it dry, and slice through each piece for the prettiest presentation.
Can I use store-bought strawberry puree instead? Definitely! Just ensure it’s free of added sugar or preservatives for the best flavor. It saves time and is an easy swap.
How do I know when my cheesecake is done? The edges should be set but the center will still have a slight jiggle. It will firm up as it cools!