Print

Strawberry Swirl Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 9 reviews

This Strawberry Swirl Cheesecake features a buttery graham cracker crust layered with a creamy, tangy cream cheese filling beautifully swirled with a homemade sweetened strawberry sauce. Baked to perfection, this cheesecake offers a luscious blend of flavors with a fresh fruity twist, making it a delightful dessert for any occasion.

Ingredients

Crust

  • 1-1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted

Strawberry Sauce

  • 2 packages (10 ounces each) frozen sweetened strawberries, thawed
  • 1 tablespoon cornstarch

Cheesecake Filling

  • 3 packages (8 ounces each) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1/4 cup lemon juice
  • 3 large eggs, room temperature, lightly beaten
  • 1 tablespoon water, optional (to thin reserved strawberry sauce)

Instructions

  1. Prepare the crust: In a bowl, whisk together graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of an ungreased 9-inch springform pan. Refrigerate for 30 minutes to set.
  2. Blend the strawberries and cornstarch: Combine thawed strawberries and cornstarch in a blender or food processor. Process until completely smooth.
  3. Cook the sauce: Pour the strawberry mixture into a saucepan and bring to a boil. Boil and stir for 2 minutes to thicken. Transfer to a bowl and let cool to room temperature. Reserve 1/3 cup for swirling into the cheesecake and refrigerate the rest for serving.
  4. Make the cheesecake filling: Preheat oven to 325°F. Beat cream cheese with a mixer until light and fluffy. Gradually beat in sweetened condensed milk and then lemon juice until well combined. Add eggs and beat on low speed just until blended to avoid excess air in the batter.
  5. Assemble the filling: Pour half of the cream cheese mixture over the chilled crust. Drop half of the strawberry sauce in small 1/2 teaspoon dollops over the cream cheese layer.
  6. Swirl the strawberry sauce: Carefully spoon the remaining cream cheese mixture on top, then drop remaining strawberry sauce in 1/2 teaspoon dollops on the surface. Use a small knife dipped halfway into the batter to gently swirl the strawberry sauce through the top layer.
  7. Bake the cheesecake: Bake for 55 to 65 minutes until the center is almost set with a slight wobble (perform wobble test). Cool on a wire rack for 10 minutes, then loosen edges with a knife or offset spatula. Cool an additional hour at room temperature, then refrigerate overnight, covering once completely cooled.
  8. Serve with remaining strawberry sauce: Remove springform pan sides and thin the reserved strawberry sauce with water if desired. Drizzle sauce over cheesecake slices before serving. For clean slices, dip a chef’s knife in hot water and wipe dry before each cut.

Notes

  • Ensure eggs are at room temperature to prevent curdling and ensure smooth batter.
  • Minimal beating after adding eggs helps prevent cracks.
  • The wobble test is key to checking doneness: slight movement in center is perfect.
  • Chilling sauce overnight enhances flavor and thickens consistency for serving.
  • Use a knife dipped in hot water for clean cheesecake slices.

Find it online: https://cozyplatter.com/strawberry-swirl-cheesecake-recipe/