Description
These Strawberry Swirl Cheesecakes are a simple yet sophisticated dish perfect for any occasion. Juicy, tender strawberries are swirled into a creamy, rich cheesecake, creating a stunning dessert that will impress your guests. With a buttery graham cracker crust and smooth cheesecake filling, this dessert is sure to be a hit. Whether served at a party or enjoyed on a quiet evening, it’s a dessert that always delivers.
Ingredients
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For the Crust:
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1 ½ cups graham cracker crumbs (about 10–12 graham crackers, crushed)
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¼ cup granulated sugar
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6 tbsp unsalted butter, melted
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For the Cheesecake Filling:
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3 (8 oz) packages cream cheese, softened
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1 cup granulated sugar
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1 tsp vanilla extract
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3 large eggs
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1 cup sour cream
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2 tbsp all-purpose flour
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For the Strawberry Swirl:
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1 cup fresh strawberries, pureed
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¼ cup granulated sugar
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1 tsp lemon juice
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Instructions
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Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
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In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the prepared pan to form a crust. Bake for 10 minutes, then remove and let cool.
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For the filling, beat the softened cream cheese and sugar until smooth. Add vanilla, eggs one at a time, and stir in sour cream and flour until combined.
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In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries break down, about 5-7 minutes. Let cool, then puree the mixture.
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Pour the cheesecake batter over the cooled crust, and drop spoonfuls of the strawberry puree on top. Swirl the puree into the batter using a toothpick or skewer.
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Bake for 55-65 minutes or until the edges are set and the center is slightly jiggly.
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Let the cheesecake cool in the oven with the door slightly ajar for about an hour, then refrigerate for at least 4 hours or overnight.
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Once chilled, remove the cheesecake from the pan, slice, and serve.
Notes
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For added crunch, sprinkle chopped walnuts or almonds over the cheesecake before baking.
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This cheesecake can be stored in an airtight container in the refrigerator for up to 5 days.
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You can freeze the cheesecake for up to 1 month. Wrap individual slices tightly and freeze them.
- Prep Time: 15 minutes
- Cook Time: 60 minutes