Description
This Strawberry Swirl Cheesecake is a creamy delight featuring a buttery graham cracker crust, smooth cream cheese filling, and vibrant strawberry puree swirled throughout. Baked in a water bath for a silky texture, this dessert offers the perfect balance of sweet and tangy flavors, making it an irresistible treat for any occasion.
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 Puree
- 1 cup fresh or frozen strawberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch + 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 in foil to ensure no water seeps in during the water bath baking process.
- Make the Crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter until evenly mixed. Press this mixture firmly into the bottom of the springform pan. Bake for 10 minutes, then remove and let cool to room temperature.
- Prepare Strawberry Puree: Blend the strawberries, sugar, and lemon juice in a food processor until smooth. Transfer the puree to a saucepan and simmer on the stovetop until it thickens slightly. If you prefer a thicker consistency, stir in the cornstarch slurry (cornstarch mixed with water) and continue cooking. Allow the puree to cool completely.
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition. Blend in the vanilla extract and sour cream until just combined, being careful not to overmix.
- Assemble the Cheesecake: Pour the cream cheese batter over the cooled crust in the springform pan. Spoon dollops of the cooled strawberry puree over the top. Use a knife or skewer to gently swirl the strawberry sauce into the batter, creating a marbled effect.
- Bake in a Water Bath: Place the springform pan inside a larger baking dish. Pour hot water into the larger dish until it comes halfway up the sides of the springform pan. Bake in the preheated oven for 55–65 minutes, or until the center is just set but still slightly jiggly.
- Cool and Chill: Remove the cheesecake from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight, to allow it to set fully and enhance the flavors before serving.
Notes
- Make sure all cream cheese is softened to prevent lumps in the batter.
- The water bath helps prevent cracking and creates a smooth texture.
- If using frozen strawberries, thaw and drain excess liquid before pureeing.
- For a thicker strawberry sauce, don’t skip the cornstarch slurry step.
- Chilling the cheesecake overnight ensures easier slicing and better flavor development.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
