Description
This luscious Strawberry Swirl Cheesecake combines a rich, creamy cream cheese filling with a sweet strawberry swirl and a buttery graham cracker crust. Perfectly baked to achieve a smooth texture with a slight jiggle in the center, this classic American dessert is ideal for special occasions or a delightful treat any time of the year. The strawberry preserves add a fruity contrast that beautifully complements the tangy cream cheese, making each bite irresistible.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
- pinch of salt
Strawberry Swirl
- ¾ cup strawberry preserves or sauce, divided
- 1 tablespoon cornstarch
Instructions
- Preheat and Prepare Crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, ¼ cup sugar, and melted butter, mixing well until the crumbs are evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust layer. Bake the crust for 10 minutes, then remove and let it cool completely.
- Make the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add 1 cup sugar, vanilla extract, and a pinch of salt; mix thoroughly until the mixture is well combined and free of lumps. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Finally, blend in the sour cream until the batter is smooth and consistent.
- Prepare Strawberry Swirl Mixture: In a small bowl, combine ½ cup of the strawberry preserves with the cornstarch, stirring until smooth and free of lumps.
- Combine and Swirl: Gently fold half of the strawberry and cornstarch mixture into the cheesecake batter to create a marbled effect. Pour the swirled batter over the cooled crust in the springform pan. Drop spoonfuls of the remaining strawberry mixture on top of the batter, then use a knife or skewer to swirl it gently into the top layer, creating a pretty pattern.
- Bake the Cheesecake: Place the pan in the preheated oven and bake for 50 to 60 minutes. The cheesecake should be set around the edges but still slightly jiggly in the center when gently shaken.
- Cool in Oven: Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to finish setting gradually and prevent cracking.
- Chill: Remove the cheesecake from the oven and allow it to cool completely to room temperature. Then refrigerate it for at least 4 hours or preferably overnight to fully firm up and develop flavor.
Notes
- Ensure all ingredients, especially cream cheese and eggs, are at room temperature before mixing for a smoother, lump-free batter.
- You can use either homemade or store-bought strawberry preserves or sauce depending on your preference.
- For an elegant presentation, garnish the chilled cheesecake with fresh strawberries just before serving.
- If you prefer a more pronounced strawberry flavor, increase the preserves slightly, but be mindful not to add too much liquid that can affect the baking.
