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Creamy Strawberry Swirl Cheesecake

A rich and velvety cheesecake featuring a buttery graham cracker crust and vibrant ribbons of sweet strawberry puree.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 3 tbsp granulated sugar
Filling
  • 4 packages cream cheese, softened 32 oz total
  • 1 cup granulated sugar
  • 1/4 cup sour cream
  • 1 tbsp vanilla extract
  • 4 large eggs room temperature
Strawberry Swirl
  • 1 cup strawberry puree sweetened to taste
  • 1 tbsp cornstarch
  • fresh strawberries for garnish

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Roasting pan
  • Electric mixer
  • Wire rack

Method
 

Instructions
  1. Preheat oven to 325°F and wrap the outside of a 9-inch springform pan with aluminum foil.
  2. Mix graham cracker crumbs, melted butter, and 3 tablespoons of sugar until combined.
  3. Press the crumb mixture into the bottom of the pan and bake for 10 minutes; set aside to cool.
  4. Beat cream cheese and 1 cup of sugar until smooth and creamy.
  5. Add sour cream and vanilla, beating until incorporated.
  6. Add eggs one at a time, beating on low speed until just combined.
  7. Mix strawberry puree and cornstarch in a small bowl.
  8. Pour cheesecake batter into the crust and drop spoonfuls of the strawberry mixture over the top.
  9. Gently swirl the strawberry mixture into the batter using a skewer or knife.
  10. Place the pan in a roasting pan filled halfway with hot water and bake for 60-70 minutes.
  11. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
  12. Remove from water bath, cool on a wire rack, then refrigerate for at least 4 hours before serving.

Notes

Ensure ingredients are at room temperature for the smoothest texture. Chill thoroughly before slicing for clean edges.