If you’re looking to impress with a dessert that’s as beautiful as it is delicious, this Strawberry Swirl Cheesecake is the perfect choice. With its creamy texture, rich flavor, and stunning swirls of fresh strawberry puree, this cheesecake is a showstopper. Topped with fresh strawberries, it’s ideal for special occasions or simply as a treat for yourself. Let’s get started on this delectable dessert!
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 32 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
For the Strawberry Swirl:
- 1 cup fresh strawberries, hulled and chopped
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
For Garnish:
- Fresh strawberries
Instructions
Prepare the Crust
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of the springform pan. Bake for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
Make the Strawberry Swirl
- In a blender or food processor, puree the chopped strawberries with the sugar and lemon juice until smooth.
- Strain the mixture through a fine-mesh sieve to remove the seeds, then set the puree aside.
Prepare the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the sugar and vanilla extract, mixing until well combined.
- Add the eggs one at a time, beating well after each addition. Mix in the sour cream and heavy cream until the filling is smooth and well combined.
Assemble the Cheesecake
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Spoon the strawberry puree over the top of the filling in small dollops.
- Use a toothpick or skewer to gently swirl the puree into the filling, creating a marbled effect.
Bake the Cheesecake
- Place the springform pan in a larger baking dish. Pour hot water into the larger dish until it reaches halfway up the sides of the springform pan (this water bath helps prevent cracks).
- Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door, and allow the cheesecake to cool in the oven for 1 hour. Then, remove the cheesecake from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
Garnish and Serve
- Before serving, remove the cheesecake from the springform pan and transfer it to a serving plate.
- Garnish with fresh strawberries on top.
- Slice and enjoy this creamy, fruity, and beautiful Strawberry Swirl Cheesecake!
Notes
- For a more intense strawberry flavor, you can increase the amount of strawberry puree.
- This cheesecake can be stored in the refrigerator for up to 5 days.
- If you prefer a thicker crust, simply increase the amount of graham cracker crumbs.
FAQs
Can I use frozen strawberries for the puree? Yes, just thaw them first and drain any excess liquid before blending.
What if I don’t have a springform pan? You can use a regular cake pan lined with parchment paper, but a springform pan is recommended for easier removal.
Can I freeze this cheesecake? Yes, the cheesecake can be frozen without the fresh strawberries on top. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.
Text Me if You Have Any Problems
If you need help or have questions while making your Strawberry Swirl Cheesecake, don’t hesitate to reach out! I’m here to help you create the perfect dessert.
For more stunning dessert ideas, explore our other cheesecake recipes. You might also enjoy this external article on perfecting cheesecake techniques!