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Strawberry Swirl Cheesecake Recipe

Strawberry Swirl Cheesecake Recipe
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This Strawberry Swirl Cheesecake is a creamy, classic dessert with a beautiful strawberry marbled top. The smooth cheesecake filling pairs perfectly with the sweet-tangy strawberry sauce, making it ideal for special occasions or whenever you want an impressive homemade dessert. Don’t worry if you’re new to cheesecake—this recipe is straightforward and very forgiving.

Ingredients

Scale

Strawberry Sauce

  • 1½ cups fresh or frozen strawberries, hulled

  • ¼ cup granulated sugar

  • 1 tablespoon lemon juice

  • 1 tablespoon cornstarch mixed with 1 tablespoon water

Crust

  • 1½ cups graham cracker crumbs

  • ⅓ cup granulated sugar

  • ½ cup unsalted butter, melted

Cheesecake Filling

  • 24 oz (3 blocks) cream cheese, softened

  • 1 cup granulated sugar

  • 3 large eggs, room temperature

  • 1 teaspoon vanilla extract

  • 1 cup sour cream

  • ¼ cup heavy cream

Instructions

1. Make the Strawberry Sauce

In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook for 5–7 minutes until the strawberries soften.
Mash or blend until mostly smooth. Stir in the cornstarch slurry and cook for 1–2 minutes until thickened.
Remove from heat and let cool completely.

2. Prepare the Crust

Preheat oven to 325°F (160°C).
Mix graham cracker crumbs, sugar, and melted butter until combined.
Press firmly into the bottom of a 9-inch springform pan.
Bake for 8–10 minutes, then let cool.

3. Make the Cheesecake Filling

Beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing gently.
Mix in vanilla, sour cream, and heavy cream until just combined.

4. Assemble

Pour filling over the cooled crust.
Spoon strawberry sauce on top and gently swirl with a knife.

5. Bake

Place the springform pan in a larger pan and add hot water halfway up the sides.
Bake for 55–65 minutes, until edges are set and the center slightly jiggles.

6. Cool & Chill

Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
Cool completely at room temperature, then refrigerate for at least 6 hours or overnight.

7. Serve

Release from the pan, slice, and serve with extra strawberry sauce or fresh strawberries if desired.

Notes

  • Room temperature ingredients ensure a smooth, lump-free filling.

  • Don’t overmix once eggs are added—this helps prevent cracks.

  • Water bath is key for even baking and a creamy texture.

  • For clean slices, wipe the knife between cuts.

Find it online: https://chocotune.com/strawberry-swirl-cheesecake-recipe/