Strawberry Cheesecake Swirl (Print-Friendly Version)
Creamy cheesecake featuring bright strawberry swirls and a crunchy graham cracker crust, perfect for sweet moments together.
# Ingredients You'll Need:
→ Cheesecake Filling
01 -
680 g cream cheese, softened
02 -
200 g granulated sugar
03 -
3 large eggs
04 -
5 ml vanilla extract
05 -
240 g sour cream
06 -
60 ml heavy cream
→ Strawberry Sauce
07 -
375 g fresh or frozen strawberries, hulled
08 -
50 g granulated sugar
09 -
15 ml lemon juice
10 -
8 g cornstarch mixed with 15 ml water
→ Crust
11 -
150 g graham cracker crumbs
12 -
67 g granulated sugar
13 -
115 g unsalted butter, melted
# How to Make It:
01 -
After baking, let the springform pan sit in a larger dish with 2-5 cm of hot water. Let it bake for 55-65 minutes. You’ll know it's done when the edges are set and the center jiggles slightly.
02 -
Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour. Once cooled, take it out of the water bath and let it sit at room temperature before refrigerating for at least 6 hours, or overnight for the best taste.
03 -
In a small pot, mix together the strawberries, lemon juice, and sugar over medium heat. Allow it to cook for 5-7 minutes until the strawberries break down. Mash everything into a puree, add the cornstarch mix, and simmer for another 1-2 minutes to thicken it up. Cool completely; you can strain it for a smoother finish, too.
04 -
Start by preheating your oven to 160°C. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press this mixture down into the bottom of a 23 cm springform pan so it’s evenly layered. Bake for about 8-10 minutes and then let it cool.
05 -
Using an electric mixer, beat the cream cheese and sugar in a large bowl until it’s fluffy, for about 2-3 minutes. Add the eggs one by one, mixing after each. Stir in vanilla, sour cream, and heavy cream until just blended. Be careful not to overdo it.
06 -
Spread the cheesecake filling over the cooled crust and smooth the top. Drizzle the cooled strawberry sauce over the filling and use a knife or skewer to swirl it around for a nice marbled effect.
07 -
Run a knife along the edges of the pan and carefully release the springform. Cut it into slices and serve with extra strawberry sauce or some fresh strawberries on top.
# Extra Information:
01 -
Make sure your cream cheese, eggs, and sour cream are at room temperature for the best consistency.
02 -
Using a water bath and letting it cool down gradually helps avoid cracks on the surface.