Creamy vanilla cheesecake with sweet strawberry swirls combines for the best Strawberry Swirl Cheesecake. The rich filling is tucked into a graham cracker crust for a luscious treat.
Cheesecake lovers are going to go crazy over this recipe for Strawberry Swirl Cheesecake. It is super easy and so delicious. You get all the flavors of cheesecake with strawberry flavor in every bite. If you prefer a no bake recipe, try this No Bake Strawberry Cheesecake.
I also make Strawberry Cheesecake Cookies and Cheesecake Dip for a simple treat. Easy recipes are a must in this house.
Table of contents
Why We Love This Recipe
Rich cheesecake flavor is packed in every bite with ribbons of strawberry sauce. It is an Easy Strawberry Dessert everyone will enjoy.
With easy step by step instructions, anyone can make it. The results are bakery quality and everyone will be so impressed.
Ingredients
Crust
- Graham Cracker Crumbs. You can buy these ready-made or crush your own.
- Melted Butter. Real butter will have the best flavor. I prefer unsalted butter.
- Sugarย and Cinnamon. Gives the crust the perfect blend of flavor.
Strawberry Sauce
- Fresh strawberries. Cleaned and sliced.
- Cornstarch. Helps to thicken the berry sauce.
Cheesecake
- Cream Cheese. Full fat, brick style cream cheese softened at room temperature.
- Vanilla Extract. I always recommend pure vanilla extract.
- Sour Cream. Full fat sour cream and not reduced fat or light. You need the added fat for the cheesecake to turn out. ย
- Large Eggs. Room temperature combine best and bake evenly.
The complete ingredients can be found at the bottom of the page.
Variations and Substitutions
- Crust. Instead of graham crackers, you can try using Golden Oreos, regular Oreos, vanilla wafers and more.
Step By Step Instructions
- Step 1. Preheat the oven to 325 degrees Fahrenheit.
Step 2. Pulse the graham crackers in a food processor until blended into fine crumbs.
Step 3. Mix together the crust ingredients in a mixing bowl.
Step 4. Press this mixture into the bottom of a 9 inch springform pan. Make sure to press the mixture up the sides of the pan approximately ยฝ inch high up the sides. Bake for 8 minutes and then allow to cool.
Step 5. Make the strawberry sauce while the crust cools. Add the sliced strawberries, sugar, cornstarch and water to a medium saucepan. Stir to combine.ย ย You can also add fresh lemon juice to the sauce if desired.
Step 6. The syrup mixture needs to cook for 10-13 minutes on medium heat in a small saucepan. Mash the strawberries with a wooden spoon. Stir the mixture constantly while it cooks until the sauce thickens.ย This is similar to making strawberry jam.ย Then remove the strawberry sauce from the pan to a separate bowl and allow it to cool.ย Some recipes call to place in a blender and puree, but I like it with the strawberry pieces.
Step 7. Make the cheesecake filling. Beat the softened cream cheese with a hand held mixer or stand mixer until soft and creamy.
Step 8. Then mix in the granulated sugar and vanilla extract. Scrape down the sides of the bowls as needed. Reduce the speed on the hand mixer to low and slowly add in the eggs one at a time.
Step 9. Keep the mixer speed on low and mix in the sour cream and heavy cream until both are thoroughly combined.ย Combine the ingredients. Be careful not to overmix the cheesecake batter.
Strawberry Swirl
Step 10. Finally, pour the cream cheese mixture over the graham cracker crust. Use a spatula to make the top as smooth as possible. Pipe the strawberry sauce no top of the cheesecake in a swirl pattern.
Step 11. Then add a few more swirls to the strawberry mixture with a knife, toothpick or skewer.ย ย Place the pan into a large roasting pan and pour boiling water around the cheesecake. It should go halfway up the side of the cheesecake pan.
- Step 12. Now it’s time to bake the cheesecake for 45-55 minutes. The edges should be set and the center should still appear jiggly.
- Step 13. Turn the oven off and crack the oven door. Allow the cheesecake to sit in the oven for 45 more minutes until the cheesecake has cooled to room temperature.
- Step 14. Go ahead and remove from the oven and carefully remove the cheesecake from the water. Place in the fridge for 4 hours or overnight. When ready to serve, remove the cheesecake carefully from the springform pan. Just run a knife around the sides of the cheesecake to release the cheesecake from the pan.
Storage
Store the leftovers covered with plastic wrap in the refrigerator for up to 5 days. You can also store inside an airtight container.
Pro Tips
- Room temperature ingredients. Make sure to use room temperature ingredients to ensure that the cheesecake is creamy and smooth and not lumpy.
- Full Fat cream cheese. Use full fat cream cheese for the best flavor.
- Don’t overmix the cheesecake. Combine until the ingredients are just mixed together.
FAQs
Yes, this recipe is easy to freeze. Slice and wrap in aluminum foil. Then place in a freezer container.
Separate the slices with parchment paper so they don’t stick to each other.
Place in the freezer up to 3 months.
It is easiest to swirl if you place the mixture into a piping bag. Then you can swirl the mixture on the top of the cheesecake. Finally, use a skewer to make a pattern.
Be careful that you are gentle as you do this and don’t go too far into the cheesecake.
It needs to set a minimum of 4 hours. However, overnight is recommended. It takes a while for cheesecake to completely cool and set after it’s baked.
More Cheesecake Recipes
- Mini Oreo Cheesecake
- Raspberry Cheesecake Brownies
- Pecan Pie Cheesecake Recipe
- Sopapilla Cheesecake Recipe
- Fruity Pebbles Cheesecake
- Chocolate Chip Cheesecake Bars
Impress your family and friends and make this Strawberry Swirl Cheesecake Recipe. Don’t forget to come back and leave a comment and star rating.
Strawberry Swirl Cheesecake
Ingredients
For the Crust:
- 2 cups Graham Cracker Crumbs
- 6 Tablespoons Butter melted
- 1/4 cup Granulated Sugar
- 1 teaspoon Ground Cinnamon
For the Strawberry Sauce:
- 2 cups fresh strawberries cleaned and sliced
- 1 cup Granulated Sugar
- 3 tablespoons Cornstarch
- ยพ cup water
For the Cheesecake:
- 24 ounces Cream Cheese softened
- 1 cup Granulated Sugar
- 2 tsp Vanilla Extract
- 1 cup Sour Cream full fat
- 4 large Eggs room temperature
- 1/2 cup Heavy Cream
Instructions
For the Crust:
- Preheat the oven to 325 degrees Fahrenheit.
- Pulse the graham crackers in a food processor until its fine crumbs.ย Mix together the crust ingredients in a mixing bowl.
- Press this mixture into the bottom of a 9 inch springform pan and press the mixture up the sides of the pan approximately ยฝ inch high up the sides.
- Bake for 8 minutes and then cool at room temperature.
For the Strawberry Sauce:
- Add the sliced strawberries, sugar, cornstarch and water to a medium sauce pan. Stir to combine.
- Cook for 10-13 minutes and break down the strawberries with a wooden spoon as the strawberries cook.
- Stir the mixture constantly while it cooks until the sauce thickens.
- Remove the strawberry sauce from the pan to a separate bowl and allow it to cool.
For the Cheesecake:
- Beat the softened cream cheese with a hand held mixer or stand up mixer until soft and creamy.
- Mix in the granulated sugar and vanilla extract for 1-2 minutes until combined.ย Scrape down the sides of the bowls as needed.
- Reduce the speed on the mixer down to low and slowly add in the eggs, one at a time, until each egg is fully combined.ย Be careful not to over mix.
- Keep the mixer speed on low and mix in the sour cream and heavy cream until both are thoroughly combined.
- Then pour the cream cheese mixture over the graham cracker crust and use a spatula to make the top as smooth as possible.
- Add the strawberry sauce to a piping bag or ziplock bag with one of the corners removed.ย Pipe the strawberry sauce no top of the cheesecake in a swirl pattern.ย Then add a few more swirls to the strawberry mixture with a knife or skewer.
- Place the pan into a large pan and pour boiling water around the cheesecake pan until it goes up approximately halfway up the side of the cheesecake pan.
- Bake for 45-55 minutes.ย The edges should be set and the center should still appear jiggly.
- Turn the oven off and crack the oven door. Let the cheesecake sit in the oven for 45 more minutes until the cheesecake has cooled to room temperature.
- Remove from the oven and carefully remove the cheesecake from the water.
- Chill in the refrigerator for at least 4 hours or overnight.
- When ready to serve, remove the cheesecake carefully from the springform pan by running a knife around the sides of the cheesecake to release the cheesecake from the pan.
- Then the cheesecake is ready to slice, serve and enjoy!.
