This easy strawberry swirl cheesecake features a crispy graham cracker crust, topped with a rich, creamy vanilla cheesecake and homemade strawberry swirl. Serve it with strawberry coulis and whipped cream for a truly delightful dessert.
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The strawberry swirl cheesecake is a delightful dessert for anyone who adores strawberries and cheesecake. It's known for its creamy texture, rich flavor, and the delicious taste of strawberries in every slice.
This dessert combines the creamy, rich texture of a classic New York Cheesecake with the freshness of strawberries. It works wonderfully not just with strawberries but can also be made with raspberries or blueberries for a tasty variation.
Why you'll love this recipe
Craving for more strawberry recipes? Give these a try, no bake strawberry cheesecake, Strawberry whipped cream cake, Strawberry cake pops, strawberry mascarpone tart and French strawberry tart with pastry cream.
Ingredients Notes
You need these ingredients to make this strawberry cheesecake:
- Graham Cracker Crust: Crushed graham crackers mixed with unsalted melted butter.
- Strawberry Filling: A mixture of fresh or frozen strawberries and sugar cooked to a homemade fruit coulis.
- Cheesecake Batter: A blend of full-fat cream cheese (like Philadelphia), extra-fine sugar, eggs, sour cream, lemon juice, and vanilla extract for a rich and creamy texture.
How to make Strawberry Swirl Cheesecake Recipe
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Step 1: Place the graham crackers in a blender or food processor and mix until you have very fine crumbs, add melted butter and mix so that is well-impregnated.
Step 2: Pour the crumb mixture into the lined spring form pan and press down with a tablespoon or the bottom of a glass until you have a layer of crust.
Step 3: Place strawberries and sugar in a small saucepan and heat over medium heat until strawberries are pureed. Mix the strawberry puree with a hand mixer to obtain a coulis. Strain the strawberry mixture through a sieve to remove the seeds and obtain a smooth mixture and set aside and let cool completely.
Step 4: Place softened cream cheese and granulated sugar in a large bowl of a stand mixer and mix at medium speed for 1 to 2 minutes until creamy and smooth.
Step 5: While the mixer is running, add the eggs one at a time, previously beaten and add sour cream, lemon juice and vanilla and mix well until you have a light and fluffy batter.
Step 6: Preheat the oven to 302° F / 150°C and heat water in a saucepan until it boils to bake in a water bath.
Step 7: Pour the cheesecake filling into the springform pan on top of the crust until it is completely covered. And pour half the strawberry coulis in several places, leaving spaces and gently swirl with a knife blade to make swirls on top.
Step 8: Pour the boiling water over the fry pan and bake the strawberry cheesecake on the rack above for about 90 minutes until golden brown on top. (The cheesecake is ready when it is still a little soft in the center)
Let cool: Leave it in the oven with the door open for 1 hour and then let it cool completely to room temperature. Cover the cheesecake with plastic wrap and place it in the fridge overnight.
Enjoy! The next day, use a knife to carefully remove the cheesecake from the pan and place it in a serving dish and cut the strawberry swirl cheesecake into slices and serve with the remaining strawberry sauce or a chunky strawberry compote, whipped cream and confectioners' sugar.
Tips for this recipe
Recipe Variations
Storage instructions
In the fridge: Store the cheesecake in the refrigerator for freshness. It's best to keep it in an airtight container or tightly wrapped to maintain its moisture and flavor.
In the freezer: You can freeze the cheesecake to extend its shelf life. Wrap it well to avoid freezer burn. Remember to thaw it in the fridge before serving to ensure it retains its texture and taste.
Frequently Asked Questions
Add small dots of sauce to the top of the cheesecake batter leaving spaces, then with the tip of a knife or toothpick make circular movements to form the swirl.
Let the cheesecake sit overnight in the fridge to let it firm up completely and prevent it from cracking.
Yes, you can replace the strawberry sauce with strawberry jam in your cheesecake recipe. It will give a similar berry flavor, though the texture and sweetness level might vary slightly.
More Cheesecake Recipes
I hope you love this strawberry marbled cheesecake. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Strawberry Swirl Cheesecake
- Total Time: 0 hours
- Yield: 10 slices
Description
Recipe of the strawberry swirl cheesecake, creamy, rich and with a strawberry coulis and whipped cream (for a8 inches - 20 cm springform pan about 10 - 12 slices)
Ingredients
Graham crackers crust :
- 240 g graham crackers or biscoff cookies
- 120 g (1 stick + 1 tbsp) Butter - unsalted and melted
Strawberry coulis :
- 200 g (1 cup) fresh strawberries or frozen strawberries
- 1 - 2 tbsp. Sugar - granulated
Cheesecake Batter :
- 600 g (21 oz) cream cheese - softened
- 220 g (1 cup) Sugar - granulated
- 4 eggs - room temperature
- 2 teaspoons vanilla extract
- 200 g (¾ cup) sour cream
- ½ fresh lemon juice - about 30 g
Homemade whipped cream :
- 200 ml (⅔ cup) heavy cream - full fat and cold
- 2 tbsp. powdered sugar
- Fresh Strawberries for decoration
Instructions
Crust :
- Preheat the oven to 350°F / 180°C and line the bottom of an 8-inch / 20 cm springform pan with parchment paper.
- Mix the cookies in a blender until they are a fine powder then place them in a large bowl.
- Melt the butter in the microwave or in a saucepan and pour it into the bowl containing the powdered cookies and mix until smooth.
- Pour the mixture into the springform pan and pack the mixture with the back of a tablespoon and the bottom of a glass to get a layer of crust that comes up a little on the edges.
- Bake for 10 minutes then let cool completely.
Strawberry Coulis:
- Place the strawberries in a saucepan with granulated sugar and heat over medium heat for 10-15 minutes until you have a puree.
- Mix the strawberries with a hand mixer to smooth out the mashed strawberries and strain the mixture through a sieve to remove the seeds and obtain a smooth strawberry sauce.
- Let cool.
Cheesecake batter :
- Place the cream cheese in a large bowl with the granulated sugar and mix with an electric mixer for 1 to 2 minutes until creamy and smooth.
- While the mixer is running at medium speed, add the previously beaten eggs several times until they are well incorporated.
- With the mixer still running at medium speed, add the sour cream, lemon juice and vanilla extract.
- Pour the mixture into the springform pan on top of the graham cracker crust and tap the cheesecake a little on the work surface to remove any air bubbles.
- Pour the strawberry coulis with a tablespoon or with a pastry bag, forming dots spaced sufficiently far apart, then form a swirl with the tip of a knife while gently mixing the preparation.
Baking:
- Preheat oven to 302°F / 150°C and heat water in a saucepan until it boils.
- Pour the boiling water into the frying pan and place in the oven just below the rack.
- Place the cheesecake on the rack over the sheet of hot water and bake for about 90 minutes without opening the oven door until the cheesecake is golden on top and still soft in the center.
- When the cheesecake is done, leave it in the oven with the door slightly open for about 1 hour.
- Then let the cheesecake cool completely at room temperature before covering it with plastic wrap and placing it in the refrigerator overnight.
- The next day, run a knife around the edges of the cheesecake to remove it from the pan and place it on a large plate.
Homemade whipped cream:
- Place the heavy cream with the powdered sugar in a bowl and mix with an electric mixer for about 3 to 4 minutes on medium speed until you have a stiff whipped cream.
- Fill a pastry bag with whipped cream and decorate the top of the cheesecake with some strawberries and icing sugar.
Notes
Conservation : In the refrigerator for 3 to 5 days or in the freezer for up to 3 months.
- Prep Time: 20 minutes
- Rest time: 1 night
- Cook Time: 90 mintes
- Category: Cheesecake, dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 595
- Sugar: 34 g
- Sodium: 386.5 mg
- Fat: 40.3 g
- Carbohydrates: 50.9 g
- Protein: 9.6 g
- Cholesterol: 179.3 mg
I have a quick question. In the recipe everything calls for granulated sugar, except the whipped cream, however in the instructions it says to add powdered sugar during each step. So when should I be using granulated sugar and when is powdered sugar called for? Thanks so much, can’t wait to give this a try.
Hi, I'm French and here we say powdered sugar for granulated sugar, so I make the mistake when I write in English, I made the correction it's granulated sugar that should be used and powdered sugar (icing sugar) for the icing.
Thank you for your message.
Hello Fadela, I tried your cheesecake recipe and it was delicious! It was incredibly creamy. I reduced the baking time a bit and tried the steam bath technique, which I wasn't familiar with. Thanks for the tip and your lovely recipes.