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Strawberry Swirl Cheesecake

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Strawberry Swirl Cheesecake features a buttery graham cracker crust, ultra-creamy cheesecake filling, and ribbons of homemade strawberry sauce swirled throughout. Elegant yet easy, it’s perfect for any special occasion or indulgent treat.

Ingredients

  • For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 2 tbsp sugar
  • 1/3 cup unsalted butter, melted
  • For the filling:
  • 24 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 1 tbsp all-purpose flour (optional)
  • For the strawberry swirl:
  • 1 1/2 cups strawberries (fresh or thawed frozen)
  • 2 tbsp sugar
  • 1 tsp lemon juice
  • 1 tsp cornstarch (optional, for thickening)

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes. Let cool slightly.
  3. For the swirl, cook strawberries, sugar, and lemon juice in a saucepan over medium heat until soft and syrupy. Blend until smooth. If desired, stir in cornstarch and cook until thickened. Cool completely.
  4. Beat cream cheese until smooth. Add sugar and mix well. Beat in eggs one at a time, then add sour cream, vanilla, and flour (if using).
  5. Pour cheesecake batter over the cooled crust. Spoon dollops of strawberry sauce over top and swirl gently with a skewer or knife.
  6. Bake for 55–65 minutes, or until edges are set and center jiggles slightly.
  7. Turn off the oven and let the cheesecake cool inside for 1 hour. Then cool at room temperature before refrigerating for at least 4 hours or overnight.
  8. Slice and serve chilled.

Notes

  • Swap strawberries for other berries like raspberries or blueberries.
  • Use chocolate cookie crumbs for a richer crust.
  • Add lemon zest to the filling for extra brightness.
  • Turn this into mini cheesecakes using a muffin tin.
  • Use a water bath for a smoother top with fewer cracks.

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