Dreamy Strawberry Swirl Cheesecake
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
1/2 cup heavy cream
For the Strawberry Swirl:
1 cup fresh strawberries, hulled and chopped
2 tablespoons sugar
1 teaspoon lemon juice
1 teaspoon cornstarch + 1 teaspoon water (mixed into a slurry)
Topping (Optional):
Strawberry sauce or glaze
Whipped cream
Fresh strawberries for garnish
Directions:
Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
Mix graham cracker crumbs, sugar, and melted butter until combined. Press into the bottom of the pan. Bake for 10 minutes, then let cool.
In a saucepan, cook strawberries, sugar, and lemon juice over medium heat until bubbly. Add slurry and stir until thickened. Blend into a puree and let cool.
In a large bowl, beat cream cheese until smooth. Add sugar and vanilla. Mix in eggs one at a time, then stir in sour cream and heavy cream until fully combined.
Pour half the cheesecake batter over crust. Drop spoonfuls of strawberry puree over it and swirl gently with a knife. Repeat with the remaining batter and puree.
Bake for 55–65 minutes, or until center is just set. Turn off oven and let cheesecake sit inside with the door cracked open for 1 hour.
Chill for at least 4 hours or overnight.
Before serving, top with strawberry glaze, whipped cream, and fresh strawberries.
Prep Time: 30 minutes | Baking Time: 1 hour | Cooling + Chill Time: 5 hours | Total Time: 6.5 hours
Kcal: 430 kcal per slice (approx.) | Servings: 12 slices
Tips:
Run a knife around the edge of the pan right after baking to prevent cracking.
Use room-temperature cream cheese for the smoothest filling.
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