Strawberry Swirl Cheesecake is a dessert lover’s dream, combining a creamy cheesecake base with a beautiful swirl of fresh strawberry puree.

It’s baked to perfection with a buttery graham cracker crust and features a stunning marbled effect that makes it as visually appealing as it is delicious. This dessert is perfect for holidays, birthdays, or any occasion where you want to impress with a classic cheesecake and a fruity twist.

Kitchen Equipment Needed

Springform pan (9-inch)
Electric mixer or whisk
Food processor or blender
Mixing bowls
Baking sheet
Spatula
Toothpick or skewer

Ingredients Overview

Graham Cracker Crust: Provides a sturdy, flavorful base for the cheesecake.
Cheesecake Filling: Made with cream cheese, sugar, and eggs for a rich, smooth texture.
Strawberry Puree: Adds natural sweetness and a bright, tangy contrast to the creamy filling.

Ingredients

For the Crust

1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
2 tablespoons sugar

For the Cheesecake Filling

24 ounces cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
½ cup sour cream

For the Strawberry Swirl

1 cup fresh strawberries, hulled
2 tablespoons sugar
1 teaspoon lemon juice

Step-by-Step Instructions

Prepare the Crust:
Preheat your oven to 325°F (165°C). Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of a springform pan. Bake for 8-10 minutes. Let cool.
Make the Strawberry Puree:
Blend the strawberries, sugar, and lemon juice in a food processor or blender until smooth. Strain through a fine mesh sieve if desired to remove seeds. Set aside.
Prepare the Cheesecake Filling:
Beat the cream cheese and sugar together until smooth. Add the vanilla and sour cream, mixing until combined. Beat in the eggs one at a time, ensuring the mixture is well blended but not overmixed.
Assemble the Cheesecake:
Pour the cheesecake filling over the cooled crust. Spoon small dollops of the strawberry puree on top of the filling. Use a toothpick or skewer to gently swirl the puree into the batter, creating a marbled effect.
Bake the Cheesecake:
Place the springform pan on a baking sheet. Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center has a slight jiggle.
Cool and Chill:
Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight to set.
Serve:
Slice and serve chilled, garnished with fresh strawberries or whipped cream if desired.

Recipe Tips

Avoid Cracks: Bake the cheesecake in a water bath to help prevent cracks. Wrap the bottom of the springform pan in foil to protect it from water.
Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smooth batter.
Custom Swirls: Experiment with other fruit purees like raspberry or blueberry for a different twist.

What to Serve With This Recipe

Fresh strawberry slices for garnish.
A dollop of whipped cream.
A drizzle of chocolate or caramel sauce for added indulgence.

Frequently Asked Questions

Can I use frozen strawberries?
Yes! Thaw them first and pat them dry before making the puree.

Can I freeze the cheesecake?
Absolutely. Wrap the cooled cheesecake tightly in plastic wrap and aluminum foil before freezing for up to 3 months. Thaw in the refrigerator before serving.

How do I know when the cheesecake is done?
The center should jiggle slightly when you shake the pan. It will set completely as it cools.

Serving Suggestions

Serve chilled with extra strawberry puree or fresh fruit.
Pair with coffee or tea for a delightful treat.
Add a sprinkle of powdered sugar for an elegant touch.

Ingredients

Graham cracker crumbs, butter, sugar, cream cheese, granulated sugar, vanilla extract, eggs, sour cream, fresh strawberries, lemon juice

Instructions

Preheat oven to 325°F. Prepare the graham cracker crust and bake for 8-10 minutes.
Blend strawberries, sugar, and lemon juice to make the puree. Set aside.
Beat cream cheese, sugar, vanilla, and sour cream. Add eggs one at a time.
Pour filling into crust, dollop with puree, and swirl with a toothpick.
Bake for 50-60 minutes until edges are set. Cool and chill for at least 4 hours.
Serve chilled with garnishes of choice.

Strawberry Swirl Cheesecake is a show-stopping dessert that’s as delicious as it is stunning!