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Ultimate Strawberry Swirl Cheesecake Recipe

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4.1 from 35 reviews

  • Author: Amina
  • Total Time: 7 hours 45 minutes
  • Yield: 12 servings

Description

This Ultimate Strawberry Swirl Cheesecake features a buttery graham cracker crust, a creamy and smooth cream cheese filling, and a luscious homemade strawberry swirl sauce. Baked in a water bath for the perfect texture, this dessert is a delightful treat for gatherings and special occasions, combining rich cheesecake with the fresh sweetness of strawberries.

Ingredients

Crust

  • 1 1/2 cup graham cracker crumbs
  • 1/3 cup butter, melted
  • 1/4 cup granulated sugar
  • 1/2 teaspoon kosher salt

Strawberry Sauce

  • 18 oz strawberry jam
  • 1/2 cup water
  • 1/2 cup cornstarch (for slurry)

Cheesecake Filling

  • 4 (8 oz) packages cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 tbsp cornstarch (optional)
  • 1/4 tsp kosher salt
  • 1/2 cup sour cream, room temperature
  • 2 tsp vanilla extract
  • Zest of 1 lemon
  • 3 large eggs, room temperature

Instructions

  1. Preheat and Prepare Crust: Preheat your oven to 350°F (175°C). In a large bowl, combine graham cracker crumbs, melted butter, granulated sugar, and kosher salt. Mix thoroughly until evenly combined. Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan to form the crust.
  2. Bake the Crust: Bake the crust in the preheated oven for 8-10 minutes or until it turns lightly golden. Remove from oven and allow it to cool while you prepare the strawberry sauce and cheesecake filling.
  3. Make Strawberry Sauce: In a small saucepan, combine strawberry jam and 1/2 cup water. Heat over medium heat, stirring occasionally until the jam is fully liquefied, about 5-7 minutes. Mix a small amount of the hot jam with cornstarch to create a slurry, then stir this back into the saucepan. Cook for an additional 3 minutes, stirring constantly until thickened. Transfer the sauce to a bowl, cover, and chill in the refrigerator.
  4. Preheat for Cheesecake Bake: Preheat oven to 325°F (163°C).
  5. Prepare Cheesecake Filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for about 1 minute to remove lumps. Add sugar, cornstarch, and salt, beating until smooth and well combined. Scrape down the sides as needed.
  6. Incorporate Remaining Ingredients: Reduce mixer speed to low, add sour cream, lemon zest, and vanilla extract, mixing until combined. Add eggs one at a time, mixing on low speed just until incorporated after each addition to avoid overmixing which can cause cracks.
  7. Layer Cheesecake and Swirl Sauce: Pour half of the cheesecake filling over the cooled crust evenly. Spoon dollops (about 1/2 teaspoon each) of strawberry sauce over the filling, then gently swirl with a knife or skewer. Add the remaining cheesecake filling on top, and repeat the dolloping and swirling with more strawberry sauce to create the signature swirl pattern.
  8. Prepare Water Bath and Wrap Pan: Double wrap the bottom edges of the springform pan tightly with aluminum foil to prevent water leakage. Place the wrapped springform pan into a larger oven-safe pan, and pour very hot water into the larger pan until it’s 3/4 to 1 inch deep, ensuring the water level stays below the foil wrap.
  9. Bake the Cheesecake: Bake for 55-65 minutes until the edges are set and slightly puffed, with the center still jiggly but nearly set. If cracking occurs around 55 minutes, stop baking and proceed to cooling.
  10. Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly open for at least 1 hour to cool gradually. Then cover with plastic wrap and refrigerate for at least 6 hours or overnight to fully set.
  11. Serve: Remove the sides of the springform pan carefully. Pour the remaining chilled strawberry sauce over the top or serve it on the side. Slice and enjoy this creamy, luscious strawberry swirl cheesecake.

Notes

  • Room temperature ingredients help to create a smooth, lump-free cheesecake filling.
  • Use a water bath to prevent the cheesecake from cracking and to ensure even baking.
  • Do not overmix the eggs into the batter to avoid cracking during baking.
  • Letting the cheesecake cool slowly in the oven prevents sudden temperature changes that cause cracks.
  • The strawberry sauce can be made ahead and stored in the fridge for up to 3 days.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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