Description

This Strawberry Swirl Cheesecake Recipe brings you a creamy, baked vanilla cheesecake on a buttery graham cracker crust, finished with a bright homemade strawberry swirl. It’s the perfect make-ahead dessert for holidays, birthdays, and family gatherings—smooth, rich, and beautifully marbled in every slice.

Ingredients

Scale

2 cups graham cracker crumbs (or crushed digestive biscuits)
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar
Pinch of salt
2 cups fresh or frozen strawberries, hulled
1/4 cup granulated sugar (for strawberry sauce)
1 tablespoon lemon juice
1 tablespoon cornstarch mixed with 2 tablespoons water
4 packages (8 oz each) cream cheese, softened
1 cup granulated sugar (for filling)
1 cup sour cream, room temperature
1/2 cup heavy cream
3 large eggs, room temperature
1 tablespoon vanilla extract
Tiny pinch of salt (for filling)

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Instructions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom outside with 2 layers of foil.
Make the crust: Mix graham crumbs, melted butter, sugar, and a pinch of salt until evenly combined. Press firmly into the bottom of the pan. Bake for 10 minutes, then cool.
Make the strawberry sauce: In a saucepan over medium heat, combine strawberries, 1/4 cup sugar, and lemon juice. Cook until berries soften. Stir in the cornstarch slurry and simmer 1–2 minutes until thickened. Blend smooth and cool completely.
Make the filling: Beat softened cream cheese until smooth, scraping the bowl as needed. Add 1 cup sugar and mix until combined.
Mix in sour cream, heavy cream, vanilla, and a tiny pinch of salt until smooth.
Add eggs one at a time on low speed, mixing only until each egg disappears into the batter.
Pour the cheesecake batter over the cooled crust. Tap the pan gently on the counter to release air bubbles.
Spoon small dollops of cooled strawberry sauce over the top. Swirl gently with a knife or skewer (don’t over-swirl).
Place the springform pan in a roasting pan. Add hot water to the roasting pan until it reaches halfway up the sides of the springform pan.
Bake for 60–70 minutes, until edges are set and the center still wobbles slightly.
Turn off the oven, crack the door, and let the cheesecake cool inside the oven for 1 hour.
Remove from the water bath, cool completely at room temperature, then refrigerate at least 4 hours (overnight is best) before slicing.

Notes

Use room-temperature ingredients for the smoothest, creamiest cheesecake. Mix gently after adding eggs to avoid incorporating excess air, which can cause cracks. Cool slowly (oven off, door cracked) to protect the top. Store covered in the refrigerator up to 5 days. Freeze slices individually up to 2 months and thaw overnight in the fridge. Swap strawberries for raspberries or blueberries for a different swirl.

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12)
Calories: 420
Sugar: 24g
Sodium: 320mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 7g
Cholesterol: 125mg