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Homemade strawberry swirl cheesecake

Strawberry Swirl Cheesecake Recipe

A rich, creamy baked Strawberry Swirl Cheesecake with a sweet-tart strawberry ribbon and buttery graham cracker crust. This show-stopping dessert is perfect for holidays, celebrations, or cozy weekends at home.
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Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Chill Time: 5 hours
Total Time: 6 hours 35 minutes
Servings: 12
Calories: 410kcal

Equipment

  • 1 9-inch springform pan Allows for clean release and easy slicing
  • 1 Stand or hand mixer For smooth, lump-free cream cheese filling
  • 1 Roasting pan For water bath to ensure even baking and no cracks
  • 2 Sheets of foil Wrap springform pan to protect against water seepage
  • 1 Medium saucepan To cook strawberry swirl sauce
  • 1 Knife or skewer Used to create the swirl effect in the cheesecake

Ingredients

Crust

  • 1 ½ cups Graham cracker crumbs About 10 full crackers
  • ¼ cup Granulated sugar For sweetening the crust
  • ⅓ cup Unsalted butter Melted

Strawberry Swirl

  • 2 cups Strawberries Fresh or frozen, hulled and chopped
  • ¼ cup Sugar For the swirl sauce
  • 1 tablespoon Cornstarch Helps thicken the sauce
  • 1 tablespoon Lemon juice Brightens flavor

Cheesecake Filling

  • 32 oz Cream cheese Softened to room temperature
  • 1 ¼ cups Granulated sugar Sweetens the filling
  • ½ cup Sour cream Or substitute plain Greek yogurt
  • 2 teaspoon Vanilla extract Adds depth of flavor
  • 4 Large eggs Room temperature
  • 1 tablespoon Lemon juice Adds brightness

Instructions

  • Preheat oven to 325°F (165°C)
  • Prepare strawberry sauce and let cool
  • Wrap springform pan in foil
  • Combine crust ingredients and press into pan
  • Pre-bake crust for 10 minutes
  • Beat cream cheese until smooth
  • Add sugar, then sour cream, vanilla, and lemon juice
  • Beat in eggs one at a time on low speed
  • Pour filling into crust
  • Drop strawberry sauce and swirl with knife
  • Place springform in roasting pan, add hot water
  • Bake 65–75 minutes until edges set
  • Cool in oven 1 hour with door cracked
  • Chill at least 6 hours or overnight

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Calories: 410kcal | Carbohydrates: 31g | Protein: 6g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 115mg | Sodium: 240mg | Potassium: 140mg | Fiber: 1g | Sugar: 22g | Vitamin A: 950IU | Vitamin C: 12mg | Calcium: 80mg | Iron: 1.1mg