Description

This Strawberry Swirl Cheesecake combines rich, creamy full-fat cream cheese with a tangy sour cream and a vibrant strawberry puree swirl, creating a luscious and visually stunning dessert perfect for any occasion. Easy to prepare with simple ingredients, this cheesecake offers a smooth, velvety texture balanced with fresh strawberry brightness and a buttery graham cracker crust, making it a crowd-pleaser for celebrations or everyday treats.

Ingredients

Scale

Crust

1 1/2 cups graham cracker crumbs
5 tablespoons melted butter
2 tablespoons granulated sugar (for crust)

Strawberry Swirl

1 1/2 cups fresh or frozen strawberries (thawed and drained if frozen)
2 tablespoons granulated sugar
1 teaspoon lemon juice

Cheesecake Batter

24 oz (3 packages) full-fat cream cheese, softened to room temperature
1 cup granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup sour cream, room temperature

Instructions

Prepare the Crust: Combine graham cracker crumbs, melted butter, and 2 tablespoons sugar in a bowl. Press the mixture firmly and evenly into the bottom of a springform pan to create a sturdy and flavorful crust base.
Make the Strawberry Swirl: Blend the strawberries with 2 tablespoons sugar and lemon juice until smooth. Set aside a small portion for swirling into the cheesecake batter and reserve the rest for topping or garnish.
Mix the Cheesecake Batter: Beat softened cream cheese until smooth and creamy. Gradually add 1 cup sugar, then add eggs one at a time, mixing well after each. Stir in vanilla extract and sour cream until the batter is lump-free and perfectly smooth.
Add the Strawberry Swirl: Pour half of the cheesecake batter onto the prepared crust. Spoon small dollops of the strawberry puree onto the batter, then carefully add the remaining cheesecake batter on top. Use a knife or skewer to gently swirl the strawberry puree through the batter, creating a beautiful marbled effect.
Bake the Cheesecake: Preheat your oven to 325°F (160°C). Wrap the springform pan with foil to prevent leaks and place it in a larger pan with hot water for a water bath. Bake for 50-60 minutes until the center is mostly set but still slightly jiggly. Cool gradually in the oven with the door slightly open to avoid cracking.
Chill and Serve: Refrigerate the cheesecake for at least 4 hours or preferably overnight to set fully. Remove the springform pan carefully, slice, and serve with optional fresh strawberries, whipped cream, or powdered sugar garnish.

Notes

Always use room temperature cream cheese and eggs for a smooth, lump-free batter.
Use a water bath while baking to prevent cracks and ensure even baking.
Do not overmix the batter to avoid incorporating excess air which leads to cracks.
Chill the cheesecake thoroughly before slicing for clean cuts and the best texture.
Wrap the springform pan with foil before baking to avoid water leakage during the water bath.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/12th of cheesecake)
Calories: 360
Sugar: 25g
Sodium: 210mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 6g
Cholesterol: 95mg

Keywords: Strawberry Swirl Cheesecake, Berry Cheesecake, Cream Cheese Dessert, Summer Dessert, Gluten Free Dessert Option