There is something magical about a Baked Strawberry Swirl Cheesecake that makes my heart soften every single time I pull it from the oven. The creamy filling, the buttery crust, and those beautiful strawberry ribbons dancing across the top feel like pure joy on a plate.
Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking. I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.
Even though my grandmother mostly baked traditional Greek sweets like galaktoboureko and portokalopita, I fell in love with cheesecake later in life. When I first made this Baked Strawberry Swirl Cheesecake, I wanted to combine creamy richness with the freshness of strawberries we grow here under the warm Cretan sun. The result was pure magic.
This Baked Strawberry Swirl Cheesecake has become one of my most requested desserts. I make it for birthdays, Sunday lunches, and even quiet evenings when I simply want to spoil my family. The beauty of a Baked Strawberry Swirl Cheesecake is that it looks impressive, but it is actually very simple to prepare. And I will guide you every step of the way.
Why I Love Making This Recipe
I love this cheesecake because it feels elegant but comforting at the same time. The creamy filling melts in your mouth, while the strawberry swirl adds a fruity brightness that balances the richness.
I also love how forgiving this recipe is. Even if the swirl looks messy, it still turns out beautiful. Cheesecake does not need perfection. It needs love, patience, and good ingredients.
When I bake this Baked Strawberry Swirl Cheesecake, my kitchen fills with the sweet aroma of butter and vanilla. My children always peek into the oven window, waiting. Those small moments remind me why I cook.
Ingredients & Little Kitchen Secrets
Let me share everything you need.
For the Crust:
- 200 g digestive biscuits (about 2 cups crushed)
- 100 g unsalted butter, melted (½ cup)
- 2 tablespoons sugar
For the Strawberry Swirl:
- 250 g fresh strawberries (about 1½ cups chopped)
- 3 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
For the Cheesecake Filling:
- 600 g cream cheese, room temperature (about 2½ cups)
- 200 g granulated sugar (1 cup)
- 3 large eggs, room temperature
- 200 ml heavy cream (¾ cup + 1 tablespoon)
- 1 tablespoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon flour
My Kitchen Secrets
Always use room temperature ingredients. Cold cream cheese creates lumps, and I want silky smooth filling.
Do not overmix the batter once I add the eggs. I mix gently to avoid too much air, which can cause cracks.
I bake my cheesecake in a water bath. This keeps it creamy and prevents cracking.
How I Make It, Step by Step
Step 1: Prepare the Strawberry Sauce
I add strawberries, sugar, and lemon juice to a small saucepan. I cook them over medium heat for about 5–7 minutes until they soften. I mash them gently with a fork.
Then I stir in the cornstarch mixture and cook for another 1–2 minutes until thickened. I let the sauce cool completely.
Step 2: Make the Crust
I crush the biscuits into fine crumbs. I mix them with melted butter and sugar until the texture feels like wet sand.
I press the mixture firmly into the bottom of a 9-inch springform pan. I bake it at 180°C (350°F) for 10 minutes. Then I let it cool.
Step 3: Prepare the Filling
I beat the cream cheese and sugar until smooth and creamy.
I add eggs one at a time, mixing gently after each addition.
I stir in heavy cream, vanilla, lemon zest, lemon juice, and flour. I mix just until smooth.
Step 4: Assemble
I wrap the outside of the pan with aluminum foil to protect it from water.
I pour the cheesecake filling over the crust.
I drop spoonfuls of strawberry sauce over the top. Then I use a knife to swirl it gently into the batter.
Step 5: Bake
I place the springform pan inside a larger baking pan. I pour hot water into the larger pan until it reaches halfway up the sides.
I bake at 160°C (320°F) for about 60–70 minutes. The center should still jiggle slightly.
I turn off the oven and leave the door slightly open. I let the cheesecake cool inside for 1 hour.
Step 6: Chill
I refrigerate the cheesecake for at least 4 hours, but overnight is best.
How I Serve It at Home
I remove the cheesecake from the fridge 20 minutes before serving.
Sometimes I decorate with fresh strawberries. Sometimes I add a little whipped cream. Sometimes I leave it simple.
We sit together, slice by slice, and enjoy every creamy bite.
Storage, Reheating & Make-Ahead Tips
I store leftovers in the refrigerator for up to 4 days.
I cover it tightly with plastic wrap.
I never microwave cheesecake. I let it sit at room temperature before serving.
This cheesecake freezes beautifully. I wrap slices individually and freeze for up to 2 months.
100-Word Short Version
This Baked Strawberry Swirl Cheesecake features a buttery biscuit crust, creamy vanilla cheesecake filling, and a fresh strawberry swirl. I prepare a simple strawberry sauce, layer it into smooth cream cheese batter, and bake everything gently in a water bath for perfect texture. After chilling overnight, the cheesecake becomes rich, silky, and beautifully marbled. It is perfect for celebrations or cozy family dinners. Simple ingredients, careful mixing, and slow baking create a flawless homemade dessert that looks impressive but feels comforting and easy to make.
Recipe Card
⏱️ Time
Prep: 25 minutes
Cook: 70 minutes
Chill: 4 hours
Total: About 6 hours
🛒 Ingredients
200 g digestive biscuits
100 g unsalted butter
2 tbsp sugar
250 g strawberries
3 tbsp sugar
1 tsp lemon juice
1 tsp cornstarch
600 g cream cheese
200 g sugar
3 eggs
200 ml heavy cream
1 tbsp vanilla
1 tbsp lemon zest
1 tbsp lemon juice
1 tbsp flour
👩🍳 Instructions
- Cook strawberries with sugar and lemon juice. Thicken with cornstarch. Cool.
- Mix biscuit crumbs with butter and sugar. Press into pan and bake 10 minutes.
- Beat cream cheese and sugar. Add eggs one at a time.
- Mix in cream, vanilla, lemon zest, lemon juice, and flour.
- Pour filling over crust. Add strawberry sauce and swirl.
- Bake in water bath at 160°C for 60–70 minutes.
- Cool slowly and chill at least 4 hours.
📝 Notes
Use room temperature ingredients.
Do not overmix.
Chill overnight for best texture.
🍽️ Nutrition (per slice)
Calories: 420 kcal
Fat: 30 g
Carbohydrates: 32 g
Protein: 7 g
Sugar: 22 g
Sodium: 260 mg
Baked Strawberry Swirl Cheesecake
- Total Time: 6 hours
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
This baked strawberry swirl cheesecake combines a buttery biscuit crust, rich and creamy vanilla cheesecake filling, and a homemade strawberry sauce swirled beautifully on top. Perfect for celebrations or family gatherings, this classic baked cheesecake delivers a smooth texture and balanced sweetness in every bite.
Ingredients
- 200 g digestive biscuits, crushed
- 100 g unsalted butter, melted
- 2 tablespoons sugar
- 250 g fresh strawberries, chopped
- 3 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 600 g cream cheese, room temperature
- 200 g granulated sugar
- 3 large eggs
- 200 ml heavy cream
- 1 tablespoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon all-purpose flour
Instructions
- Preheat oven to 180°C (350°F). Cook strawberries with sugar and lemon juice for 5–7 minutes. Stir in cornstarch mixture and cook until thickened. Cool completely.
- Mix crushed biscuits with melted butter and sugar. Press firmly into a 9-inch springform pan and bake for 10 minutes. Cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently.
- Stir in heavy cream, vanilla, lemon zest, lemon juice, and flour until just combined.
- Wrap pan with foil. Pour filling over crust. Spoon strawberry sauce on top and swirl with a knife.
- Place pan in a larger baking dish. Add hot water halfway up the sides and bake at 160°C (320°F) for 60–70 minutes.
- Turn off oven, crack door, and cool for 1 hour. Refrigerate at least 4 hours before serving.
Notes
Use room temperature ingredients for a smooth batter. Avoid overmixing to prevent cracks. Chill overnight for best flavor and texture. Store refrigerated up to 4 days or freeze slices individually for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 22 g
- Sodium: 260 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 110 mg
Conclusion
Every time I make this Baked Strawberry Swirl Cheesecake, I feel connected to the women before me who cooked with love and patience. Even though this dessert is not traditionally Greek, I bring my Cretan heart into it.
I hope you make this cheesecake in your own kitchen. I hope you share it with people you love. And I hope every creamy, strawberry-swirled bite reminds you that cooking is a beautiful act of care.
With love from my kitchen to yours,
INAYA 💛
