Description

Strawberry Swirl Cheesecake is a rich, creamy dessert with a buttery graham cracker crust and vibrant strawberry swirls. This show-stopping cheesecake blends the tangy sweetness of fresh strawberries with the smooth decadence of classic cheesecake—perfect for celebrations, special occasions, or anytime you’re craving something indulgent and impressive.

Ingredients

For the Crust:

1 ½ cups graham cracker crumbs

¼ cup sugar

6 tbsp melted butter

For the Cheesecake Filling:

3 (8 oz) blocks full-fat cream cheese, softened

1 cup sugar

3 large eggs

1 tsp vanilla extract

For the Strawberry Swirl:

1 cup fresh strawberries, hulled and chopped

2 tbsp sugar

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Instructions

1. Prepare the Crust:

Preheat oven to 350°F (175°C).
Mix graham cracker crumbs, sugar, and melted butter until evenly combined.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes. Remove and set aside to cool. Lower oven temp to 325°F (160°C).

2. Make the Strawberry Swirl:

In a blender or food processor, puree the strawberries with sugar until smooth.
Optional: Strain to remove seeds for a smoother swirl.

3. Make the Cheesecake Filling:

In a large bowl, beat cream cheese until smooth and fluffy.
Add sugar and mix until well incorporated.
Beat in eggs one at a time, then add vanilla. Mix just until combined—do not overmix.

4. Assemble the Cheesecake:

Pour cheesecake filling over the crust.
Drop spoonfuls of strawberry puree on top. Use a skewer or knife to gently swirl the puree into the batter.

5. Bake:

Bake at 325°F for 50–60 minutes, or until the center is slightly wobbly and edges are set.
Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour.
Refrigerate at least 4 hours or overnight before serving.

Notes

Variations

Crust Options: Try chocolate cookie crumbs or almond flour crust for a twist.

Toppings: Top with fresh strawberries, whipped cream, or drizzle with strawberry sauce.

Berry Swap: Use raspberries, blueberries, or mixed berries instead of strawberries.

Storage/Reheating

To Store: Refrigerate in an airtight container for up to 5 days.

To Freeze: Freeze whole or in slices up to 2 months. Thaw overnight in the fridge.