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Strawberry Swirl Cheesecake Recipe

Strawberry Swirl Cheesecake Recipe
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This Strawberry Swirl Cheesecake blends creamy, smooth cream cheese texture with a vibrant, sweet-tart strawberry swirl, creating an irresistible dessert perfect for celebrations or everyday indulgence. With a buttery graham cracker crust and luscious filling, it offers a beautiful marbled presentation and a balanced flavor that pleases any palate.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted

Strawberry Swirl

  • 1 1/2 cups fresh strawberries, pureed
  • 1 tablespoon lemon juice
  • 2 tablespoons sugar (for puree)
  • 1/4 cup fresh strawberries, chopped (optional, for texture)

Cheesecake Filling

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or heavy cream

Instructions

  1. Prepare the crust: Mix graham cracker crumbs with melted butter until the texture resembles wet sand. Press this mixture firmly into the bottom of a springform pan to form an even, sturdy base. Chill in the refrigerator while preparing the filling.
  2. Make the strawberry puree: Blend fresh strawberries with lemon juice and sugar until smooth. Reserve a few chopped strawberries to fold into the puree or to use in the swirl design for added texture.
  3. Whip the cheesecake filling: In a large bowl, beat cream cheese until smooth and creamy. Gradually add sugar and eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream (or heavy cream) until the mixture reaches a luscious consistency.
  4. Combine and swirl: Pour half the cheesecake batter over the chilled crust. Dollop spoonfuls of strawberry puree on top, then add the remaining batter. Use a knife or skewer to gently swirl the strawberry puree through the batter to create a beautiful marbled pattern.
  5. Bake the cheesecake: Bake in a preheated oven at 325°F (163°C) for 50-60 minutes, or until the edges are set but the center still jiggles slightly. This slow baking ensures a creamy texture and prevents cracking.
  6. Cool and chill: Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and the texture firm up for clean slicing.

Notes

  • Use room temperature ingredients to create a smooth, lump-free batter.
  • Do not overmix the batter to avoid air pockets and cracks in the cheesecake.
  • Swirl the strawberry puree gently to keep the pattern distinct and visually appealing.
  • Bake the cheesecake in a water bath by wrapping the springform pan in foil; this helps prevent cracking and keeps the cheesecake moist.
  • Chill the cheesecake thoroughly before slicing to achieve clean, firm pieces.

Nutrition

Keywords: strawberry cheesecake, dessert, berry swirl, creamy cheesecake, homemade dessert, baked cheesecake, gluten-free dessert

Find it online: https://withnora.com/strawberry-swirl-cheesecake-recipe/