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Strawberry Swirl Cheesecake


Strawberry Swirl Cheesecake



For the Crust:
  • 1 1/2 cups (150g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted
For the Strawberry Swirl:
  • 1 1/2 cups (225g) fresh strawberries, hulled and chopped
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
For the Cheesecake Filling:
  • 24 ounces (680g) cream cheese, at room temperature
  • 1 cup (200g) granulated sugar
  • 3 large eggs
  • 1 cup (240ml) sour cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) heavy cream
  • 1 cup (150g) fresh strawberries, chopped
For the Topping:
  • 1 cup (240ml) heavy whipping cream
  • 1/4 cup (30g) powdered sugar
  • 1 teaspoon vanilla extract
  • Fresh strawberries, sliced, for garnish
  • Crushed freeze-dried strawberries for garnish (optional)


  1. Prepare the Crust:
    • Preheat your oven to 325°F (160°C). Grease a 9-inch (23cm) springform pan.
    • In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until combined.
    • Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then let it cool completely.
  2. Make the Strawberry Swirl:
    • In a small saucepan, combine the chopped strawberries, granulated sugar, cornstarch, and lemon juice.
    • Cook over medium heat, stirring constantly, until the mixture thickens and the strawberries break down, about 5-7 minutes.
    • Remove from heat and let it cool.
  3. Prepare the Cheesecake Filling:
    • In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
    • Add the eggs one at a time, beating well after each addition.
    • Mix in the sour cream, vanilla extract, and salt until fully combined.
    • Fold in the heavy cream and chopped fresh strawberries.
  4. Assemble the Cheesecake:
    • Pour half of the cheesecake filling over the cooled crust.
    • Spoon half of the strawberry swirl mixture over the filling and swirl with a knife.
    • Repeat with the remaining cheesecake filling and strawberry swirl mixture.
    • Use a knife to create a marbled effect by swirling through the batter.
  5. Bake the Cheesecake:
    • Bake in the preheated oven for 60-70 minutes, or until the center is set and the edges are lightly browned.
    • Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about 1 hour.
    • Remove from the oven and refrigerate for at least 4 hours, or overnight.
  6. Prepare the Topping:
    • In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
    • Spread the whipped cream over the chilled cheesecake.
    • Garnish with fresh strawberry slices and sprinkle with crushed freeze-dried strawberries, if desired.
  7. Serve:
    • Remove the cheesecake from the springform pan and transfer it to a serving platter.
    • Slice and serve chilled.

Enjoy this beautiful and delicious strawberry swirl cheesecake!

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