Strawberry Swirl Cheesecake Recipe

Why You’ll Love This Recipe

I love how this cheesecake balances sweetness and tartness in every bite. The buttery graham cracker crust provides the perfect base, while the creamy filling melts in my mouth. The homemade strawberry swirl adds a fruity freshness that keeps things light and elegant. It’s ideal for birthdays, dinner parties, or just when I want to indulge in a truly decadent dessert. Plus, it looks just as good as it tastes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Graham cracker crumbs

• Unsalted butter, melted

• Cream cheese, softened

• Granulated sugar

• Sour cream

• Vanilla extract

• Eggs

• Fresh strawberries

• Lemon juice

• Cornstarch

• Water

Directions

1. I start by preheating my oven to 325°F (163°C).

2. I mix the graham cracker crumbs with melted butter and press it into the bottom of a springform pan to form the crust.

3. For the strawberry swirl, I puree fresh strawberries, lemon juice, sugar, and a bit of water, then simmer the mixture with cornstarch until thickened.

4. In a separate bowl, I beat the cream cheese until smooth, then add sugar, sour cream, and vanilla extract. After combining well, I mix in the eggs one at a time.

5. I pour the cheesecake batter over the crust and spoon the strawberry mixture on top, swirling it gently with a knife for a marbled effect.

6. I bake the cheesecake for about 55-65 minutes, then turn off the oven and let it cool inside with the door slightly open.

7. After chilling in the refrigerator for several hours or overnight, it’s ready to slice and serve.

Servings and timing

This recipe makes about 12 servings.
Preparation time: 30 minutes
Cooking time: 60 minutes
Chill time: at least 4 hours (preferably overnight)

Variations

When I want to change it up, I sometimes use raspberry or blueberry puree instead of strawberries. I’ve also tried adding a chocolate cookie crust for a richer base. For a more indulgent twist, I sometimes fold in white chocolate chips into the cheesecake batter before baking.

Storage/Reheating

I store any leftover cheesecake in the refrigerator, tightly covered, for up to 5 days. For longer storage, I wrap individual slices in plastic wrap and foil, then freeze them. When I’m ready to eat, I thaw slices overnight in the fridge. Cheesecake is best served chilled, so I don’t usually reheat it.

FAQs

How do I prevent cracks in my cheesecake?

I always make sure not to overmix the batter and I bake it in a water bath or let it cool gradually in the oven to help prevent cracks.

Can I use frozen strawberries instead of fresh?

Yes, I can use frozen strawberries. I thaw them first and drain any excess liquid before pureeing.

Do I need a water bath for this recipe?

It’s not required, but I like using a water bath for an extra smooth texture and to avoid cracks on the surface.

Can I make this cheesecake ahead of time?

Yes, I often make it a day ahead since it needs time to chill. It tastes even better the next day.

What type of pan should I use?

I always use a springform pan for easy removal and to keep the sides neat and intact.

Conclusion

Strawberry Swirl Cheesecake is a timeless dessert that brings creamy texture and fruity brightness together in one beautiful slice. Whether I’m hosting a dinner or craving something sweet and homemade, this cheesecake never disappoints. It’s simple to make, gorgeous to serve, and a joy to eat every time.