Classic Strawberry Cheesecake That’s Smooth and Creamy
This strawberry swirl cheesecake features a smooth, rich cream cheese filling and a vibrant homemade strawberry purée, all nestled on a crisp graham cracker crust.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 6 hours (with chilling)
- Yield: 12 slices
Ingredients
Crust
1 1/2 cups graham cracker crumbs
6 tbsp unsalted butter, melted
1/4 cup sugar
Strawberry Swirl
1 cup chopped fresh strawberries
2 tbsp sugar
1 tbsp lemon juice
1 tsp cornstarch
Filling
24 oz cream cheese (3 blocks), softened
1 cup granulated sugar
1 cup sour cream
1 tbsp vanilla extract
3 large eggs
Instructions
-
Preheat oven to 325°F. Line 9-inch springform pan with parchment.
-
Mix crust ingredients and press into pan. Bake 8 minutes; cool.
-
Cook strawberries, sugar, lemon juice, and cornstarch until thickened. Purée and cool.
-
Beat cream cheese and sugar until smooth. Add sour cream and vanilla, then eggs one at a time.
-
Pour filling into crust. Drop spoonfuls of strawberry purée on top. Swirl gently.
-
Bake 55–65 minutes until center slightly jiggles.
-
Cool in oven 1 hour, then refrigerate at least 4 hours or overnight.
Notes
Use room temperature ingredients. Chill completely before slicing. Extra purée can be served on top.