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Strawberry Swirl Cheesecake Recipe

Strawberry Swirl Cheesecake Recipe

Strawberry Swirl Cheesecake is a show-stopping dessert that combines creamy, tangy cheesecake with sweet, luscious swirls of fresh strawberry sauce. Perfect for celebrations, holidays, or simply to indulge, this dessert is as visually stunning as it is delicious. Whether you’re a cheesecake pro or a baking beginner, this recipe will guide you to creating a dessert that’s guaranteed to impress.

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
For the Crust
  • 1 ½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • ½ cup unsalted butter, melted
For the Cheesecake Filling
  • 24 ounces (3 blocks) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • ¼ cup heavy cream

Instructions
1. Make the Strawberry Sauce
  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.
  4. Remove from heat and let it cool completely. Strain if a smoother sauce is desired.
2. Prepare the Crust
  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
  4. Bake for 8-10 minutes, then set aside to cool.
3. Make the Cheesecake Filling
  1. In a large bowl, beat the cream cheese and sugar together 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. Assemble the Cheesecake
  1. Pour the cheesecake filling onto the prepared crust, smoothing the top.
  2. Drop spoonfuls of the cooled strawberry sauce onto the cheesecake. Use a knife or skewer to swirl the sauce into the filling, creating a marbled effect.
5. Bake the Cheesecake
  1. Place the springform pan into a larger baking dish. Fill the dish with 1-2 inches of hot water to create a water bath (this prevents cracking).
  2. Bake for 55-65 minutes, or until the edges are set and the center jiggles slightly when shaken.
6. Cool and Chill
  1. Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 1 hour.
  2. Remove from the water bath and cool completely at room temperature.
  3. Refrigerate for at least 6 hours, or overnight, for the best texture.
7. Serve
  1. Run a knife around the edges of the pan before releasing the springform.
  2. Slice and serve with additional strawberry sauce or fresh strawberries for garnish.