Dreamy Strawberry Swirl Cheesecake Recipe
From the Blog Author
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 2 tablespoons sugar
- 4 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 cup fresh or frozen strawberries
- 1/4 cup sugar
- 1 teaspoon lemon juice
Directions
Preheat oven to 325°F (160°C) and grease a 9-inch springform pan.
Combine graham cracker crumbs, sugar, and melted butter; press firmly into the bottom of the pan and bake the crust for 10 minutes.
Let the crust cool completely.
Puree strawberries with sugar and lemon juice in a blender or food processor until smooth.
Beat cream cheese and sugar until smooth, then add vanilla extract.
Add eggs one at a time, mixing well after each addition.
Stir in sour cream and heavy cream until fully combined to create the cheesecake filling.
Pour half of the cheesecake filling over the cooled crust.
Drop spoonfuls of the strawberry puree over the filling, then pour the remaining cheesecake batter on top.
Use a knife or skewer to gently swirl the strawberry puree through the batter.
Bake for 55–65 minutes, until the edges are set but the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
Cool the cheesecake completely, then refrigerate for at least 4 hours or overnight.
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Frequently Asked Questions
How long does the Dreamy Strawberry Swirl Cheesecake need to chill before serving?
For the best texture and flavor in this Dreamy Strawberry Swirl Cheesecake, it must chill for at least 6 hours, but overnight is highly recommended. Chilling allows the cream cheese filling to fully set after baking for 1 hour and 10 minutes. Keep it covered in the refrigerator until you are ready to slice and serve.
Can I make this strawberry swirl cheesecake ahead of time, and how should I store it?
Yes, this cheesecake is excellent for making ahead; you can prepare it up to two days in advance. Store the cooled and set cheesecake tightly wrapped in the 9-inch springform pan or transferred to an airtight container in the refrigerator. Ensure it's well-covered to prevent it from absorbing any refrigerator odors.
What is the best way to prevent my cheesecake from cracking after baking?
To minimize cracking in this recipe, ensure your 4 packages of cream cheese are fully softened before mixing, and avoid overbeating after adding the eggs. Also, after baking at 325°F (160°C), let the cheesecake cool slowly in the turned-off oven with the door ajar for about an hour before removing it completely.
