Our strawberry swirl cheesecake is a fresh take on the classic. Tried-and-true vanilla cheesecake filling is swirled with a homemade strawberry sauce for a filling that’s as eye-catching as it is delicious. Underneath the dense, creamy filling, a crispy graham cracker crust creates wonderful texture. Beautiful slices of the cheesecake are topped with a gentle pouring of the leftover strawberry sauce for an ultra-indulgent fruity dessert.
Strawberry Swirl Cheesecake Ingredients
- Graham cracker crumbs: The easiest way to break up graham crackers into crumbs is by pulsing them in a food processor. You could also close them up in a resealable bag and whack the graham crackers with a rolling pin until they are broken into fine crumbs.
- Frozen strawberries: Be sure to thaw the strawberries to room temperature before starting this recipe, or you may overwork your food processor.
- Sweetened condensed milk: Our recipe needs a liquefier, but we didn’t want to sacrifice on creaminess and richness, so we opted for sweetened condensed milk.
- Cream cheese: This strawberry swirl cheesecake recipe calls for three packages of cream cheese, so we recommend picking our preferred cream cheese brands for the best results. Also, remember to soften the cream cheese to room temp before using for a lump-free cheesecake.
- Eggs: Just like the cream cheese, the eggs for this recipe should be at room temperature. By using room-temperature eggs, you’re ensuring the batter whips up evenly and smoothly for a perfectly textured cheesecake.
Directions
Step 1: Prepare the crust
In a bowl, whisk together the graham cracker crumbs, sugar and melted butter. Press the mixture into the bottom of an ungreased 9-inch springform pan. Refrigerate for 30 minutes.
Step 2: Blend the strawberries and cornstarch
In a blender or food processor, combine the strawberries and cornstarch. Place the cover on the machine, and process until the mixture is completely smooth.
Step 3: Cook the sauce
Pour the strawberry cornstarch mixture into a saucepan. Bring the mixture to a boil, and boil and stir for two minutes. Pour the sauce in a bowl, and allow it to cool to room temperature.
Set aside 1/3 cup of the strawberry sauce in a separate bowl. This will be the strawberry sauce that’s swirled into the cheesecake. Cover and refrigerate the remaining sauce for serving later on.
Step 4: Make the cheesecake filling
Preheat the oven to 325°F. In a bowl, use a hand mixer or stand mixer to beat the cream cheese until it’s light and fluffy. Gradually beat in the sweetened condensed milk. Add the lemon juice, and beat well. Pour in the eggs, and beat on low just until blended.
Editor’s Tip: Take the time to scrape down the sides and bottom of the bowl before adding the eggs to make sure everything is incorporated. Once the eggs are added, you’ll want to do as minimal beating as possible to avoid adding too much air into the batter, which could cause your cheesecake to crack after baking.
Step 5: Assemble the filling
Pour half of the cream cheese mixture over the chilled graham cracker crust. Drop half of the strawberry mixture by 1/2 teaspoonfuls onto the cream cheese layer.
Step 6: Swirl the strawberry sauce
Carefully spoon the remaining cream cheese mixture over the sauce. Drop the remaining strawberry sauce by 1/2 teaspoonfuls on top. With a small knife, cut through the top layer only (dip your knife just halfway into the batter) to swirl the strawberry sauce.
Step 7: Bake
Bake the cheesecake until the center is almost set, 55 to 65 minutes. Cool the cheesecake at room temperature on a wire rack for 10 minutes. Carefully run a knife or mini offset spatula around the edge of the springform pan to loosen it. Cool at room temp for one hour longer. Refrigerate overnight, covering when completely cooled.
Editor’s Tip: Can’t tell if the cheesecake is done? Try the cheesecake wobble test. Open the oven door and, with a wooden spoon, gently but firmly rap the side of the springform pan. You’re looking for a slight wobble, not an undercooked rippled jiggle. This is one of our favorite cheesecake tips.
Step 8: Serve with the remaining strawberry sauce
Remove the side of the springform pan. Thin the reserved and chilled strawberry sauce with water if desired. Drizzle the sauce over the cheesecake slices. Store in the refrigerator.
Editor’s Tip: To make clean cuts when serving your cheesecake, grab a sharp chef’s knife, and run it under hot water. Carefully wipe away the excess water with a clean kitchen towel, and make your first cut. Repeat these steps until you’re finished cutting and serving. It may feel tedious, but your slices will look picture-perfect.
Recipe Variations
- Make a different crust: We absolutely love the graham cracker crust in this strawberry swirl cheesecake recipe, but there are tons of other crumb crust ingredients to try out, like Nilla wafers, chocolate wafer cookies, nuts and shortbread.
- Use a different berry: Feel free to swap in blueberries, blackberries or raspberries for the strawberries. You could also do a berry mix for a more dynamic cheesecake.
- Top with extras: After spooning on the reserved strawberry sauce, top the cheesecake with sweetened whipped cream and fresh-cut strawberries. The extra garnish will take the presentation to a 10.
How to Store Strawberry Swirl Cheesecake
To store strawberry swirl cheesecake, keep it in the springform pan with the ring on, and wrap the pan loosely with storage wrap. You can also cut the cheesecake into slices and store them in an airtight container. This cheesecake can last up to five days in the refrigerator.
Can I freeze strawberry swirl cheesecake?
Yes, you can freeze this cheesecake to eat later! Wrap the cheesecake with a few layers of storage wrap and a final layer of aluminum foil. Store it in the freezer for up to one month.
To thaw the cheesecake from frozen, set it out at room temperature for one hour, or move the cheesecake to the refrigerator, and let it thaw for eight hours or overnight.
Strawberry Swirl Cheesecake Tips
Why did my cheesecake crack?
Humidity while baking will help prevent dreaded cracks in your cheesecake. Even if the recipe doesn’t call for it, our Test Kitchen recommends using a water bath for baking cheesecake. Water baths help cheesecakes bake gently and evenly, plus the steam from the hot water creates a humid environment for baking. Also, when mixing your batter, make sure to add the eggs last. The longer you beat the eggs, the more air you incorporate into the batter. That air can expand and contract during baking and cooling, which can cause cracks.
How can I guarantee a smooth and creamy cheesecake?
For a smooth, creamy cheesecake, using room-temperature cream cheese and eggs is critical. Room-temperature ingredients blend up smoothly so you don’t have a lumpy cheesecake. Also, use a good hand mixer or stand mixer, and you’ll be set for a smooth, creamy cheesecake.
