Strawberry Swirl Cheesecake (Print)
Luscious cheesecake meets sweet strawberry swirls on a crisp graham crust, perfect for celebrating or indulging.
# Ingredients:
→ Strawberry Sauce
01 -
225 grams fresh or frozen strawberries, hulled
02 -
50 grams granulated sugar
03 -
15 millilitres lemon juice
04 -
8 grams cornstarch mixed with 15 millilitres water
→ Crust
05 -
150 grams graham cracker crumbs
06 -
67 grams granulated sugar
07 -
115 grams unsalted butter, melted
→ Cheesecake Filling
08 -
680 grams cream cheese, softened
09 -
200 grams granulated sugar
10 -
3 large eggs
11 -
5 millilitres vanilla extract
12 -
240 grams sour cream
13 -
60 millilitres heavy cream
# Steps:
01 -
Combine strawberries, sugar, and lemon juice in a small saucepan over medium heat. Cook for 5–7 minutes, stirring occasionally, until the strawberries are softened.
02 -
Mash the softened strawberries with a potato masher or fork to create a puree. Stir in the cornstarch slurry. Cook for 1–2 minutes until thickened. Remove from heat and cool completely. Strain for a smooth texture, if desired.
03 -
Preheat oven to 160°C. In a bowl, mix graham cracker crumbs, sugar, and melted butter until thoroughly combined. Press mixture into the base of a 23-centimetre springform pan, creating an even layer. Bake for 8–10 minutes, then cool.
04 -
In a large bowl, beat softened cream cheese and sugar with an electric mixer for 2–3 minutes until smooth and airy. Add eggs one at a time, mixing after each addition. Blend in vanilla, sour cream, and heavy cream until just incorporated. Avoid overmixing.
05 -
Pour filling over the cooled crust, smoothing the surface. Drop spoonfuls of cooled strawberry sauce onto the filling. Use a skewer or knife to gently swirl the sauce, creating a marbled effect.
06 -
Place springform pan in a larger roasting pan. Pour 2–5 centimetres hot water around the cheesecake to form a water bath. Bake for 55–65 minutes until edges are set and the centre slightly jiggles.
07 -
Turn off the oven. Leave the cheesecake inside with the oven door ajar for 1 hour. Remove from water bath and cool completely at room temperature. Refrigerate for at least 6 hours, or overnight, to set completely.
08 -
Run a sharp knife around the edge of the cooled cheesecake before releasing the springform ring. Slice and serve with additional strawberry sauce or fresh strawberries if desired.
# Notes:
01 -
Always allow cream cheese, eggs, and sour cream to come to room temperature before mixing for a lump-free, silky texture.
02 -
A water bath and gradual cooling prevent cracks in baked cheesecakes.