Strawberry Swirl Cheesecake – Creamy & Beautifully Baked
Creamy cheesecake with swirls of fresh strawberry puree, set atop a buttery graham cracker crust. A luscious dessert perfect for spring or summer gatherings.
- Prep Time: 30 minutes
- Chill Time: 6+ hours
- Cook Time: 30 minutes
- Total Time: 7.5 hours
- Yield: 12 slices 1x
Ingredients
Crust:
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2 cups graham cracker crumbs
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100g melted butter
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2 tbsp granulated sugar (optional)
Filling:
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3 (8 oz / 225g) blocks cream cheese, softened
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1 cup sugar
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1/2 cup sour cream
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3 large eggs
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2 tbsp cornstarch
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1 tsp vanilla extract
Strawberry Swirl:
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1½ cups chopped strawberries
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2 tbsp sugar
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1 tsp lemon juice
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1 tsp cornstarch + 1 tsp water (slurry)
Instructions
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Cook strawberries, sugar, and lemon juice in a saucepan until soft. Add cornstarch slurry, simmer, blend, and cool.
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Mix crust ingredients, press into springform pan, and bake for 10 minutes.
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Beat cream cheese, sugar, vanilla, and cornstarch. Add sour cream, then eggs one at a time.
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Pour filling into crust. Drop spoonfuls of strawberry puree on top and swirl gently.
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Bake in a water bath at 160°C (325°F) for 55–65 minutes.
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Cool in the oven for 1 hour, then refrigerate 6+ hours.
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Slice and serve with extra strawberry sauce or whipped cream.
Notes
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Don’t overmix the batter.
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Cheesecake can be made up to 3 days in advance.
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Store refrigerated and covered.