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Homemade strawberry swirl cheesecake topped with fresh strawberries

Strawberry Swirl Cheesecake

Indulge in a creamy cheesecake swirled with vibrant strawberry sauce, all atop a crunchy graham cracker crust. This dessert is simple to make and sure to impress!
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Strawberry Sauce
  • 1 ½ cups fresh or frozen strawberries, hulled
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch mixed with 1 tablespoon water This acts as a thickening agent for the sauce.
For the Crust
  • 1 ½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • ½ cup unsalted butter, melted
For the Cheesecake Filling
  • 24 ounces cream cheese, softened Make sure it's at room temperature.
  • 1 cup granulated sugar
  • 3 large eggs Add one at a time.
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • ¼ cup heavy cream

Method
 

Preparation
  1. In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook until the strawberries soften, about 5-7 minutes.
  2. Use a potato masher or fork to break the strawberries into a puree.
  3. Stir in the cornstarch slurry and cook for 1-2 minutes until thickened. Let it cool completely. If you prefer a smoother sauce, strain it.
  4. Preheat your oven to 325°F (160°C).
  5. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
  6. Press the mixture into the bottom of a 9-inch springform pan, creating an even layer.
  7. Bake for 8-10 minutes, then set aside to cool.
Cheesecake Preparation
  1. In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth and fluffy, about 2-3 minutes.
  2. Add eggs one at a time, mixing after each addition.
  3. Mix in vanilla extract, sour cream, and heavy cream until just combined. Avoid overmixing!
  4. Pour the cheesecake filling onto the prepared crust, smoothing the top.
  5. Drop spoonfuls of the cooled strawberry sauce onto the cheesecake. Use a knife to swirl the sauce into the filling.
Baking
  1. Place the springform pan in a larger baking dish. Fill the dish with 1-2 inches of hot water to create a water bath.
  2. Bake for 55-65 minutes, or until the edges are set and the center jiggles slightly.
  3. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
  4. Remove from the water bath and let cool completely.
  5. Refrigerate for at least 6 hours, or overnight for the best texture.
  6. Run a knife around the edges before releasing the springform. Slice and serve with additional strawberry sauce or fresh strawberries for garnish.

Notes

Store in the fridge for up to 5 days or freeze tightly wrapped for up to 3 months. To enjoy, simply thaw in the fridge overnight.