Strawberry Swirl Cheesecake

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Why You’ll Love This Recipe

  • Homemade Elegance: The swirl of homemade strawberry sauce elevates this cheesecake into a culinary masterpiece.
  • Rich and Creamy Texture: The ultra-smooth filling balances sweetness and tanginess perfectly.
  • Versatile: Easily customizable with different fruit swirls or enjoyed plain for a classic cheesecake experience.
  • Crowd-Pleaser: A timeless dessert that appeals to all, making it suitable for any gathering.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Strawberry Sauce:

  • Fresh strawberries
  • Granulated sugar
  • Lemon juice
  • Cornstarch
  • Water

For the Crust:

  • Graham cracker crumbs
  • Granulated sugar
  • Unsalted butter, melted

For the Cheesecake Filling:

  • Cream cheese, softened
  • Granulated sugar
  • Sour cream
  • Vanilla extract
  • Eggs

Directions

  1. Prepare the Strawberry Sauce:
    • In a medium saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook until the strawberries soften, about 5-7 minutes.
    • Use a potato masher or fork to break the strawberries into a puree. Stir in the cornstarch slurry (cornstarch mixed with water) and cook for 1-2 minutes until thickened.
    • Remove from heat and let it cool completely. Strain if a smoother sauce is desired.
  2. Prepare the Crust:
    • Preheat your oven to 325°F (160°C).
    • In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
    • Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
    • Bake for 8-10 minutes, then set aside to cool.
  3. Make the Cheesecake Filling:
    • In a large bowl, beat the cream cheese and sugar together with an electric mixer until smooth and fluffy, about 2-3 minutes.
    • Add eggs one at a time, mixing after each addition. Mix in vanilla extract, sour cream, and heavy cream until just combined. Avoid overmixing.
  4. Assemble the Cheesecake:
    • Pour the cheesecake filling onto the prepared crust, smoothing the top.
    • Drop spoonfuls of the cooled strawberry sauce onto the cheesecake. Use a knife or skewer to swirl the sauce into the filling, creating a marbled effect.
  5. Bake the Cheesecake:
    • Wrap the bottom of the springform pan in aluminum foil to prevent leaks. Place the pan in a larger roasting pan and pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
    • Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
    • Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Then remove it from the water bath and cool completely on a wire rack.
  6. Chill and Serve:
    • Cover the cheesecake and refrigerate for at least 4 hours or overnight to set completely.
    • Run a knife around the edge of the cheesecake before releasing the springform pan.
    • Slice and serve with whipped cream, fresh strawberries, or additional strawberry sauce, if desired.

Servings and Timing

  • Servings: 12 slices
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Chill Time: 6 hours
  • Total Time: 7 hours 25 minutes

Variations

  • Mixed Berry Swirl: Replace strawberries with a combination of raspberries, blueberries, and blackberries for a mixed berry swirl.
  • Chocolate Crust: Substitute graham cracker crumbs with chocolate cookie crumbs for a richer base.
  • Lemon Cheesecake: Add lemon zest to the cheesecake batter and use lemon curd for the swirl to create a lemon-flavored variation.

Storage/Reheating

  • Storage: Store the cheesecake in the refrigerator, covered, for up to 5 days.
  • Freezing: To freeze, wrap individual slices tightly in plastic wrap and place them in an airtight container. Freeze for up to 3 months. Thaw in the refrigerator before serving.
  • Reheating: Cheesecake is best served chilled. If you prefer it at room temperature, let it sit out for about 30 minutes before serving.

FAQs

What is the key to a smooth cheesecake filling?

Ensuring all ingredients are at room temperature before mixing helps create a smooth and creamy cheesecake filling.

How can I prevent my cheesecake from cracking?

Using a water bath and avoiding overmixing the batter are effective methods to prevent cracks in your cheesecake.

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Strawberry Swirl Cheesecake

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  • Author: Isabella
  • Total Time: 7 hours 25 minutes
  • Yield: 12 slices
  • Diet: Vegetarian
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Description

Strawberry Swirl Cheesecake is a rich, creamy dessert featuring a luscious cheesecake filling with a homemade strawberry sauce swirl. Perfect for gatherings or indulgent evenings, this elegant treat is as visually stunning as it is delicious.

 

Ingredients

For the Strawberry Sauce:

  • 2 cups fresh strawberries, hulled and chopped
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons water

For the Crust:

  • 1 3/4 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/4 cup heavy cream

Instructions

  • Prepare the Strawberry Sauce:
    • Combine strawberries, sugar, and lemon juice in a medium saucepan. Cook on medium heat until softened (5-7 minutes).
    • Mash into a puree and stir in cornstarch slurry. Cook until thickened (1-2 minutes), then cool completely. Strain if desired.
  • Make the Crust:
    • Preheat oven to 325°F (160°C).
    • Combine graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan.
    • Bake for 8-10 minutes; cool.
  • Prepare the Cheesecake Filling:
    • Beat cream cheese and sugar until smooth (2-3 minutes).
    • Add eggs one at a time, mixing gently. Fold in vanilla, sour cream, and heavy cream until combined.
  • Assemble the Cheesecake:
    • Pour filling onto crust. Drop spoonfuls of strawberry sauce on top and swirl with a knife.
    • Wrap the pan in foil, place in a roasting pan, and add hot water halfway up the sides.
  • Bake the Cheesecake:
    • Bake for 60-70 minutes until edges set and center jiggles slightly.
    • Cool in the oven with the door ajar for 1 hour. Cool completely on a wire rack.
  • Chill and Serve:
    • Refrigerate for at least 4 hours or overnight.
    • Release from pan, slice, and serve with toppings of choice.

Notes

  • Bring all ingredients to room temperature to ensure a smooth batter.
  • Prevent cracks by using a water bath and not overmixing.
  • Use a skewer or knife for precise swirling of the strawberry sauce.
  • Prep Time: 25 minutes
  • Chill Time: 6 hours
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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