Strawberry Swirl Cheesecake Recipe

Short Description

This Strawberry Swirl Cheesecake is a rich, creamy dessert with a delightful balance of tangy cheesecake and sweet strawberry swirls. The smooth texture pairs perfectly with a buttery graham cracker crust, creating an indulgent treat that is perfect for any occasion. Whether for a family gathering or a special celebration, this homemade cheesecake will impress everyone.

Why You’ll Love This Recipe

• Creamy and smooth texture – The cheesecake filling is perfectly rich and velvety.
• Beautiful presentation – The strawberry swirls add an elegant and eye-catching touch.
• Easy to make – While it looks sophisticated, this cheesecake is straightforward to prepare.
• Perfect balance of flavors – The tangy cheesecake pairs wonderfully with the sweet strawberry sauce.
• Make-ahead friendly – This cheesecake tastes even better after chilling overnight, making it a great option for planning ahead.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:

• Graham cracker crumbs
• Granulated sugar
• Melted butter

For the cheesecake filling:

• Cream cheese, softened
• Granulated sugar
• Eggs
• Vanilla extract
• Sour cream

For the strawberry swirl:

• Fresh strawberries, hulled and chopped
• Granulated sugar
• Cornstarch
• Lemon juice

Directions

1. Prepare the crust – Preheat the oven to 325°F (163°C). Combine the graham cracker crumbs, sugar, and melted butter, then press the mixture firmly into the bottom of a springform pan. Bake for 10 minutes, then set aside to cool.
2. Make the strawberry sauce – In a small saucepan, combine the chopped strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture thickens. Remove from heat and let it cool.
3. Prepare the cheesecake filling – In a large mixing bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing just until combined. Stir in the vanilla extract and sour cream until well incorporated.
4. Assemble the cheesecake – Pour the cheesecake batter over the crust. Spoon small dollops of the strawberry sauce on top, then use a toothpick or skewer to create swirls.
5. Bake – Place the springform pan in a water bath (a larger pan filled with hot water) and bake for about 50-60 minutes, or until the edges are set but the center is slightly jiggly.
6. Cool and chill – Turn off the oven and leave the cheesecake inside with the door slightly open for an hour. Then, transfer it to the refrigerator to chill for at least 4 hours or overnight.
7. Serve – Slice and enjoy your beautiful strawberry swirl cheesecake.

Servings and Timing

• Servings: 10-12 slices
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Chill Time: 4+ hours
• Total Time: About 5 hours

Variations

• Chocolate Strawberry Swirl Cheesecake – Add a layer of melted chocolate or cocoa powder to the cheesecake batter for a rich chocolate flavor.
• Gluten-Free Version – Use gluten-free graham crackers for the crust.
• Berry Swirl Cheesecake – Replace the strawberries with raspberries, blueberries, or a combination of berries.
• No-Bake Version – Skip the eggs and baking step, and chill the cheesecake overnight for a no-bake variation.
• Mini Cheesecakes – Make individual-sized cheesecakes by using a muffin tin with cupcake liners.

Storage/Reheating

• Refrigeration: Store the cheesecake covered in the refrigerator for up to 5 days.
• Freezing: Wrap individual slices or the whole cheesecake in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Reheating: Cheesecake is best served chilled, but if you prefer a slightly warm slice, let it sit at room temperature for about 10-15 minutes before eating.

FAQs

How do I prevent my cheesecake from cracking?

Use a water bath while baking and avoid overmixing the batter to prevent too much air from being incorporated.

Can I use frozen strawberries for the swirl?

Yes, but thaw them first and drain any excess liquid before making the sauce.

Why did my cheesecake turn out too dense?

Overmixing the batter or using cold ingredients can lead to a denser texture. Always use room-temperature ingredients for a smooth consistency.

Do I have to use a water bath?

A water bath helps prevent cracks, but if you skip it, bake at a lower temperature and let the cheesecake cool gradually.

How long should I chill the cheesecake?

At least 4 hours, but overnight is best for the best texture and flavor.

Can I make this cheesecake ahead of time?

Yes, this cheesecake is best made a day in advance as it needs time to chill and set.

How do I get clean slices when cutting the cheesecake?

Use a sharp knife and wipe it clean between slices for the neatest presentation.

Can I use a different crust?

Yes, you can use an Oreo crust, vanilla wafer crust, or even a nut-based crust for variety.

What if my cheesecake is too soft after chilling?

Ensure it has been chilled long enough; if it’s still too soft, place it in the freezer for an additional 30 minutes before slicing.

Can I use store-bought strawberry jam instead of making the swirl?

Yes, but homemade strawberry sauce provides a fresher taste and better consistency.

Conclusion

Strawberry Swirl Cheesecake is a show-stopping dessert with a creamy texture, vibrant swirls, and a buttery crust. Whether for a holiday gathering or a weekend treat, this cheesecake is sure to delight everyone. Make it ahead, store it well, and enjoy a delicious slice whenever you crave something sweet and indulgent.

Strawberry Swirl Cheesecake Recipe

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• Author: Sarra
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

This strawberry chocolate cake is rich, moist, and packed with deep chocolate flavor, layered with fresh strawberries and a luscious chocolate or strawberry frosting. Perfect for special occasions or as a decadent dessert.

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Ingredients

Units USM Scale 1x2x3x

• For the Chocolate Cake:
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 cup buttermilk
• 1/2 cup hot coffee (or hot water)
• For the Strawberry Filling:
• 2 cups fresh strawberries, sliced
• 2 tablespoons sugar
• 1 teaspoon lemon juice
• For the Frosting (Choose One):
• Chocolate Buttercream:
• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/2 cup cocoa powder
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• Strawberry Cream Cheese Frosting:
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/2 cup strawberry puree (blend fresh strawberries)
• 1 teaspoon vanilla extract

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Instructions

• For the Cake:
• Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
• In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
• In another bowl, beat butter and sugar until fluffy.
• Add eggs one at a time, then stir in vanilla extract.
• Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients.
• Stir in hot coffee until fully combined.
• Divide batter into pans and bake for 25-30 minutes. Let cool completely.
• For the Strawberry Filling:
• Mix sliced strawberries, sugar, and lemon juice in a bowl. Let sit for 10 minutes.
• For the Frosting:
• Chocolate Buttercream: Beat butter, powdered sugar, and cocoa powder. Add heavy cream and vanilla extract, beating until fluffy.
• Strawberry Cream Cheese Frosting: Beat cream cheese and butter. Add powdered sugar, then mix in strawberry puree and vanilla until smooth.
• To Assemble:
• Place one cake layer on a serving plate and spread a layer of frosting.
• Add a layer of macerated strawberries.
• Place the second cake layer on top and frost the entire cake.
• Garnish with fresh strawberries or chocolate shavings.

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Notes

• Use hot coffee to enhance the chocolate flavor, or substitute with hot water.
• Let the strawberries drain excess juice before layering to prevent sogginess.
• Store cake in the refrigerator for up to 4 days and bring to room temperature before serving.
• Details

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Nutrition

• Calories: ~450 kcal
• Sugar: ~40g
• Sodium: ~220mg
• Fat: ~22g
• Saturated Fat: ~13g
• Unsaturated Fat: ~7g
• Trans Fat: ~0g
• Carbohydrates: ~58g
• Fiber: ~3g
• Protein: ~6g
• Cholesterol: ~85mg