Strawberry Swirl Cheesecake
Creamy, tangy, and dotted with bright strawberry ribbons, this Strawberry Swirl Cheesecake is comfort on a plate. It brings the best of summertime fruit and classic cheesecake texture together in a dessert that feels special but is surprisingly simple to make.
Servings: 8 servings
Equipment
- Mixing Bowl
- Springform Pan
- Spatula
Ingredients
Crust Ingredients
- 2 cups Graham cracker crumbs or shortbread cookie crumbs
- 1/2 cup Melted butter cooled slightly
- 1/4 cup Granulated sugar for the crust
Filling Ingredients
- 3 packages Cream cheese softened to room temperature (8 oz each)
- 1 cup Granulated sugar for the filling
- 1 cup Strawberry puree strained if seeds bother you (fresh or thawed frozen)
- 2 large Eggs at room temperature
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan. Line the bottom with parchment for easier removal if desired.
- In a mixing bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar until it resembles wet sand. Press firmly into the bottom of the prepared pan to form an even crust.
- In a large bowl, beat softened cream cheese until smooth and lump-free. Gradually add 1 cup of sugar and mix until fully combined and creamy.
- Add eggs one at a time, mixing on low speed and scraping between additions. Stir in vanilla extract until evenly mixed.
- Gently fold in strawberry puree to create a marbled effect. For larger swirls, add dollops of puree and use a knife or skewer to swirl lightly.
- Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
- Bake for 50-60 minutes until the center is set but slightly jiggly when the pan is gently shaken.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or preferably overnight before serving.
Notes
Store covered in the refrigerator for up to 5 days. Cheesecake freezes well for up to 2 months.