How To Make Strawberry Swirl Cheesecake

I’m going to show you how to make strawberry swirl cheesecake, because I want to show you how to make delicious dessert! This is a really simple recipe, but the results are delicious.

So you want to make a cheesecake, but you don’t know how? That’s ok, many people want to make a cheesecake. This recipe will teach you how to make the best strawberry swirl cheesecake you’ve ever had! It’s so easy to do at home and completely worth it.

Strawberry Swirl Cheesecake

If you are a fan of strawberry cheesecake, you have to try my strawberry swirl cheesecake recipe. It has a homemade graham cracker crust that is filled with a creamy vanilla cheesecake with a cooked strawberry sauce swirl on top.

Slice and serve up this incredible strawberry dessert recipe. Great for entertaining, potluck events, birthdays and more.

How to make Strawberry Swirl Cheesecake

Graham Cracker Crust | This cheesecake uses a classic graham cracker crust. You will mix up the graham cracker crumbs, sugar, and butter until everything is coated in butter and then press it into a 9-inch springform pan. Use the pack of a measuring cup to help pack down the crust.

Place the graham cracker crust in the freezer or fridge to firm up.

Fresh Strawberry Puree | Strawberries and sugar are all that is required to make this strawberry puree. Cook on the stove to help break down the strawberries. Once it is done cooking, place it in a blender or food processor to make a smooth puree. Let cool while you work on the cheesecake.

Vanilla Cheesecake | A classic vanilla cheesecake is the cheesecake base for this strawberry swirl cheesecake recipe. Add the cream cheese to a large glass mixing bowl and beat using a hand mixer until creamed.

Beat in the sugar until combined. Add in the vanilla extract and then beat in each egg one at a time. Scrape down the sides and bottom of the bowl after each egg too.

Add in the heavy cream and sour cream. The batter should be loose at this point so you don’t have to worry about lumps forming. Beat until the heavy cream is incorporated.

Pour the batter on top of the crust in the springform pan. Add the puree to a sandwich bag and cut a small hole in one of the corners. Swirl the cheesecake with the strawberry filling, and bake as directed.

How long will Strawberry Swirl Cheesecake last

You can expect your strawberry swirl cheesecake to store for around 5 days in the refrigerator.

The biggest thing is making sure to place your cheesecake in an airtight container. Otherwise, your cheesecake can take on other flavors that are in your fridge.

Can you freeze Strawberry Swirl Cheesecake

This strawberry swirl cheesecake can be frozen if you don’t plan to eat it all right away. I recommend slicing up the cheesecake and then freezing it. To keep the pieces from sticking together is placing parchment paper in between each slice so they don’t stick together.

The cheesecake can be frozen for up to 3 months. Use a freezer-friendly container or wrap in aluminum foil and then place in a sealable freezer bag.

If you’re wrapping the cheesecake in foil, I would recommend place the cheesecake pieces or even whole cheesecake in the freezer until it’s frozen solid first since the cheesecake is soft.

How do you make swirls in a cheesecake?

The tip I find helpful when making swirls is taking your strawberry mixture and pour into a sealable bag. Take scissors and cut off the side to make it pourable. Then lower the bag close to the cheesecake and begin squeezing some of the strawberry mixture onto the cheesecake.

Then with a skewer or toothpick you can swirl the strawberry mixture into the filling. The biggest thing is don’t go too deep on swirling or you will not see the swirl on top of your cheesecake.

It adds some color and depth when you leave some red on top of the cheesecake.

Why Does Cheesecake Have to Set Up Overnight?

Cheesecake takes a long time to really cool down once it has been baked. That is why it is very important to allow the cheesecake to fully set up in the refrigerator overnight. Then you can slice and serve up a cheesecake that is rich, dense, and offers tons of flavor.

Strawberry Swirl Cheesecake

This Strawberry Swirl Cheesecake is rich, creamy and swirled with homemade strawberry sauce. This cheesecake recipe is easy and a winner every single time.

So, for someone who never used to like cheesecake, I’ve certainly enjoyed my fair share now. They’ve become something I love to make, eat and post fairly regularly.

And let me tell you, this Strawberry Swirl Cheesecake does NOT disappoint. It’s rich, it’s creamy, it’s indulgent and insanely delicious. Try this Strawberry Crumb Cake too.

Baked vs unbaked cheesecake

Aside from the obvious difference of one being baked and one being unbaked, the main differences between baked and unbaked cheesecakes are in the setting ingredient and the texture.

Baked cheesecakes generally contain eggs and are baked at a low temperature for an extended period. The texture is normally dense, rich and very smooth.

Unbaked cheesecakes most often use gelatine as a setting agent (but there are others) and their texture is generally more light and fluffy.

This Strawberry Swirl Cheesecake recipe is of the baked cheesecake variety which can seem daunting to some but I’m on a mission to change that thought.

This cheesecake is simple. Pinky promise. There is no need for a bain marie in the oven and once it goes in, you don’t need to think about it until the timer goes off.

It’s really no different to putting a no-bake cheesecake in the fridge and waiting for it to set for 4 hours.

How to make Strawberry Swirl Cheesecake

I begin by making this Homemade Strawberry Sauce recipe.

1. The base of this cheesecake is a simple mixture of cookie crumbs, a couple of ground spices and melted butter
2. This mixture gets pressed into the base of a lined 8 inch round spring form tin
3. Half of the cheesecake mixture of cream cheese, sugar, eggs, sour cream and lemon juice is beaten together and spread over the base
4. Now use a teaspoon to drop little dollops of strawberry sauce over the level cheesecake mixture

5. The remaining cheesecake mixture is placed on top …
6. … and spread over so that it’s level
7. Finally, drop little rounds of strawberry sauce all over the top
8. Then, drag a knife through the centre of them winding your way around the top of the cheesecake until you have a swirl effect.

The cheesecake now goes off to bake for 45-50, just until it only has a slight wobble in the centre

Tips for the perfect baked cheesecake

• The right cheese: Many baked cheesecakes are made with either ricotta or rich cream cheese. Ricotta will give you a lighter texture while the cream cheese will give a much richer, denser result.
• Room temperature ingredients: Making sure all your ingredients are at room temperature will give you a smoother texture. There’s nothing worse than adding cold eggs to perfectly creamed sugar and cream cheese only to see it go lumpy as it resets from the cold.
• Don’t overmix: Beat the cream cheese first up for up to a couple of minutes until it’s smooth and creamy. After that everything should be mixed through until JUST mixed through. This will result in a smoother texture.
• Make it ahead: It’s best to make this the day before or the morning of the day you want to serve it. This will give it plenty of time to bake and cool in time to serve.

Often with baked cheesecakes, the cake tin sits in a bain marie / water bath while it bakes. Supposedly this stops them from cracking once they cool.

I don’t have time for this messing around, so all my baked cheesecake recipes are made without a water bath.

Can you freeze Strawberry Swirl Cheesecake

Yes, baked cheesecakes freeze really well.

Sit the cheesecake on a baking tray and place in the freezer until very firm. Now wrap it really well. I like to use a layer of aluminium foil, then twice wrap it in plastic wrap.

To thaw the cake, sit in on a plate in the fridge overnight.

Strawberry Swirl Cheesecake

Creamy vanilla cheesecake with a vibrant strawberry swirl. With a crisp Graham cracker crust that can easily be made gluten-free, this cheesecake doesn’t require a water bath! Serve topped with jammy strawberries.

Strawberry Swirl Cheesecake

COURSE: DESSERT

PREP TIME: 30 minutes

COOK TIME: 1 hour 10 minutes

COOL TIME: 7 hours

TOTAL TIME: 8 hours 40 minutes

YIELD: 1 9″ Cheesecake

CALORIES: 434kcal

EQUIPMENT

• Blender
• 9-inch spring form pan
• Stand mixer or hand mixer

Ingredients

STRAWBERRY SWIRL

• 1 lb strawberries quartered
• 2 Tbsp granulated sugar
• 1½ Tbsp fresh lemon juice
• 1 Tbsp water
• 2 tsp corn starch

GRAHAM CRACKER CRUST

• 175 g about 1 ¾ cups Graham cracker crumbs (gluten-free, if needed)
• ¼ cup granulated sugar
• ¼ tsp kosher salt
• 5 Tbsp unsalted butter melted

CHEESECAKE FILLING

• 24 oz three 8 oz blocks full-fat cream cheese, room temperature
• 3/4 cup granulated sugar
• 3/4 cup 180g sour cream, room temperature
• 1 Tbsp pure vanilla extract
• ¼ tsp kosher salt
• 2 large eggs room temperature

Instructions

STRAWBERRY SWIRL:

• In a small saucepan, toss the strawberries, sugar, and lemon juice together and cook over medium heat, stirring, until the strawberries are soft and jammy, about 8-12 minutes.
• Meanwhile, whisk the water and corn starch together in a small bowl with a fork, creating a corn starch slurry.
• Slowly pour the corn starch slurry into the strawberries, stirring as you pour. Cook for 1-2 minutes longer until the syrup begins to thicken.
• Remove from heat and pour ¼ of the strawberry jam into a blender or food processor and blend until smooth.
• Strain the strawberry purée through a fine mesh sieve and chill until it reaches room temperature, or cooler.
• Transfer the remaining chunky strawberry compote to a small bowl and chill until ready to serve.

GRAHAM CRACKER CRUST:

• Preheat the oven to 350°F.
• In a medium mixing bowl, combine the Graham cracker crumbs, sugar, and salt together with a fork.
• Pour in the melted butter and mix well with a fork until the crumbs are evenly moistened. The crumbs should be sandy, but will just hold together when pinched.
• Dump the buttery Graham crackers into a 9-inch springform pan. Use your fingers to carefully press the crust up, about 3/4-inch to 1-inch up the sides of the pan. Run a thin knife along the sides to create even edges for the crust.
• Use a flat-bottomed cup to firmly pack the crumbs down in the bottom of the pan.
• Bake the Graham cracker crust for 8-10 minutes, until it appears golden brown and no longer wet.
• Immediately after removing the crust from the oven, use a clean, dry measuring cup to gently press the crust down into the bottom and against the sides of the pan. Let cool completely before filling.

CHEESECAKE:

• Combine cream cheese and sugar in a large bowl and beat over medium-high speed until smooth and creamy, scraping down the sides a few times.
• Add the sour cream, vanilla, and salt, and beat on medium speed, scraping down the sides again.
• Add the eggs, one at a time, mixing on medium speed until just combined, scraping down the sides after each addition. Be careful not to overmix the filling after you’ve added the eggs or you will incorporate too much air into the cheesecake, which can cause it to crack when baked.
• Pour the filling into the cooled crust. Tap gently on the counter to release any air bubbles and use an offset spatula to smooth the top.
• Dollop the strawberry purée over the top of the cheesecake. Use a knife to swirl the strawberry purée into the top of the cheesecake.
• Prepare a steaming pan for the oven by boiling about 2-quarts of water. Place a 9×13” baking dish on the bottom rack of the preheated oven. Place the cheesecake on the middle rack of the oven and pour the boiling water into the 9×13” pan on the bottom rack.
• Bake for 50-55 minutes, checking for doneness around 45 minutes, to account for oven variation.
• When it’s done baking, turn off the oven and open the door a few inches. Let the cheesecake cool in the oven for an hour. This will also help to avoid cracking.
• Transfer the cheesecake to the fridge to chill for at least 6 hours or overnight.
• Use a thin knife around the outside edge to ensure the cheesecake is loosened from the pan, then release it from the springform pan.
• Serve slices chilled topped with strawberry compote.

THE BEST STRAWBERRY CHEESECAKE RECIPE

My Strawberry Cheesecake recipe is the creamiest most delicious cheesecake you will ever have! Made with simple homemade strawberry sauce, this is a smooth and creamy baked cheesecake recipe you will love and make over and over again. No water bath is required to make this cheesecake, and it is out of the oven in 1 hour.

BEST STRAWBERRY SWIRL CHEESECAKE

My family loves this homemade strawberry cheesecake recipe and asks for it all the time. It’s the perfect dessert for a dinner party. Serve it for a birthday or the holidays!

Even if you’re a beginner at making homemade cheesecake from scratch, I guarantee you will be able to make this strawberry cheesecake, and that it will be stress-free and turn out beautifully!

This was my first cheesecake and it was so yummy!! Would definitely recommend making 😊

STRAWBERRY CHEESECAKE RECIPES FAQS

Can I add a crust to the sides?

You can add a crust to the sides if you wish. If you would like to have a crust on the sides, press the graham crackers up the sides of the pan, too. I have made this cheesecake with just a bottom crust and with crust on the sides, and both ways are delicious.

Why is my cheesecake too liquidy?

If you over-mix cheesecake batter, it will come out too liquidy and soft. Carefully mix the batter with an electric hand mixer or stand mixer. Do not use a blender or food processor and make sure to only mix as instructed and not for long.

How do I stop cheesecake from cracking?

The trick to stopping your cheesecake from cracking is to allow it to cool slowly. You do this by allowing it to cool in the oven for half an hour after the oven has been turned off. Then, remove it from the oven and let it come to room temperature. Finally, cover the top and place it in the fridge to finish cooling.

What can I use if I don’t have a springform pan?

You can use a regular 9×11-inch cake pan or even a tin foil pan. The only difference is that springform pans make releasing the cheesecake from the pan once it’s done cooling a bit easier. You can also cut the cheesecake into pie bars – it is just as delicious this way!
After trying this method, one of our readers had this to say: Thank you so much for the tips and your help! It came out amazing and I’m so happy. -Alicia A.

How long does cheesecake last in the refrigerator?

You can refrigerate for 4-5 days. So, take your time and enjoy eating it for dessert every day! 😉 You might even want a slice for breakfast. We won’t tell!

Can you freeze cheesecake?

To freeze homemade cheesecake, place it on a flat plate or the baking tin base. Then wrap it 2-3 times in plastic wrap so that it’s very well sealed. Place in the freezer and freeze for up to 2 months. Label with the freezing date.

HOW TO MAKE STRAWBERRY CHEESECAKE

GRAHAM CRACKER CRUST

1. Crush graham crackers in a food processor until they are a fine crumb. Add the cinnamon sugar and combine.
2. Combine with the melted butter and press into the bottom and sides of a springform pan.
3. Bake for 10 minutes then set aside while you make the filling.

CHEESECAKE FILLING

1. Using a mixer, beat the cream cheese on low-med speed for about 2 minutes until smooth and creamy.
2. Add the sugar and vanilla and beat well.
3. Mix in the eggs.
4. Add the sour cream, salt, lemon juice, and zest,and beat well. The mixture should now be completely smooth and glossy and ready to pour into the graham cracker crust.

STRAWBERRY SAUCE FOR CHEESECAKE

What brings this strawberry swirl cheesecake recipe all together is our strawberry sauce recipe. It is so fresh and absolutely delicious!

1. Add frozen strawberries to a saucepan with the sugar, water, and cornstarch.
2. The strawberries will begin to thaw and reduce into a thick sauce.
3. Puree with an emulsion blender or add to a blender and blend until smooth.

Check out my step-by-step instructions on making this amazing strawberry sauce.

STRAWBERRY SWIRL CHEESECAKE RECIPE TIPS

• Always bring all your ingredients to room temperature. This is the key to a silky smooth cheesecake.
• Don’t overmix. This is hard because think the more mixing the better. This is not true when it comes to cheesecake. You want to just mix everything until it is well blended. If you overmix, you will risk it being too liquidy.
• You always want to make sure your cheesecake is completely cool before trying to take it out of the pan. It is important to give it lots of time to cool after baking.

HOW TO TRANSFER CHEESECAKE FROM A SPRINGFORM PAN

Springform pans are designed so you can easily remove the cheesecake from the pan. However, if your cheesecake is sticking to the inside or if you just want to be extra careful, you can use a knife to remove it more easily.

1. Heat a sharp knife under hot water.
2. Gently run the knife along the inside edge of the pan.
3. Use the knife to carefully release any sides sticking to the pan.
4. Unlatch and remove the sides of the pan.

Strawberry Swirl Cheesecake Recipe

Rich and delicious, this Strawberry Swirl Cheesecake is perfect for any spring celebration. The creamy cheesecake complements the fresh flavor of the strawberries for a delightful dessert.

Ingredients

• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter or margarine
• 2 packages frozen sweetened strawberries, 10 oz. pkgs
• 1 tablespoon cornstarch
• 24 ounces cream cheese
• 1 can sweetened condensed milk, 14 oz.
• 1/4 cup lemon juice
• 3 eggs

Container:Springform pan

Directions

PREP

1 hr

COOK

1 hr

READY IN

2 hrs

• Combine graham cracker crumbs, sugar, and butter.
• Press into ungreased 9 in spring form pan. Refrigerate for 30 min.
• In blender combine strawberries & cornstarch. Cover and process until smooth.
• Pour into saucepan and bring to a boil. Boil and stir for 2 min. Set aside 1/3 cup for serving; allow the strawberry sauce to cool.
• In mixing bowl beat cream cheese until light and fluffy. Gradually beat in sweetened condensed milk.
• Add lemon juice and mix well. Add eggs; beat on low just until combined.
• Pour half of cream cheese mixture over the crust. Drop half (after 1/3 is set aside) of the strawberry sauce on cream cheese.
• Carefully spoon remaining cream cheese mixture over the top of the strawberries.
• Drop remaining strawberry sauce on top of the second layer of cream cheese.
• Use a knife to cut through layers to swirl strawberry sauce.
• Bake at 300° F for 45-50 minutes or until center is almost set. Cool on wire rack for 10 minutes.
• Run knife around edge to loosen. Cool for 1 additional hour. Refrigerate overnight.
• Remove side of pan. Serve reserved sauce (the 1/3 cup) with the cheese cake. Store leftovers in fridge.