Description
Creamy, rich, and beautifully marbled, this strawberry swirl cheesecake features a buttery graham cracker crust and fresh berry ribbons baked right in.
Ingredients
Crust:
1 ½ cups graham cracker crumbs
2 tbsp granulated sugar
6 tbsp unsalted butter, melted
Strawberry Swirl:
1 ½ cups fresh or frozen strawberries, hulled
2–3 tbsp granulated sugar
1 tsp lemon juice
1 tsp cornstarch
2 tsp water (for slurry)
Cheesecake Filling:
24 oz (3 blocks) full-fat cream cheese, room temperature
1 cup granulated sugar
¾ cup sour cream, room temperature
1 ½ tsp vanilla extract
3 large eggs, room temperature
¼ cup heavy cream (optional, for added creaminess)
Instructions
Make the strawberry swirl: Cook strawberries, sugar, and lemon juice in a saucepan until soft and jammy. Stir in a cornstarch slurry (cornstarch + water) and simmer until thickened. Strain to a smooth puree and set aside to cool.
Preheat oven to 350°F (175°C).
Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom (and slightly up the sides) of a greased 9-inch springform pan. Bake for 8–10 minutes, then cool.
Make the filling: Beat cream cheese and sugar until silky smooth. Add sour cream and vanilla. Mix in eggs one at a time, then gently stir in the heavy cream if using. Avoid overmixing.
Assemble: Pour cheesecake filling over the cooled crust. Drop spoonfuls of the strawberry puree on top, then gently swirl with a toothpick or skewer.
Bake: Bake for 50–60 minutes, until edges are set and center jiggles slightly. Turn off oven and crack the door. Let the cheesecake cool inside for 1 hour.
Chill: Cool completely at room temperature, then refrigerate for at least 4 hours or overnight before slicing.
Notes
Swap graham crackers with vanilla wafers, shortbread, or Oreos for the crust.
Use raspberries or blackberries instead of strawberries for a variation.
Top with extra strawberry compote, chocolate drizzle, or shards for a dramatic finish.
Store in the fridge (airtight) for up to 5 days, or freeze individual slices wrapped tightly for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 50–60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
