STRAWBERRY SWIRL CHEEECAKE

This strawberry swirl cheesecake is perfectly tangy, creamy and easy to make but looks so impressive you won't believe it comes together in only an hour!

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WHY YOU'LL LOVE THIS STRAWBERRY SWIRL CHEESECAKE

This strawberry swirl cheesecake is a delightful dessert that combines rich flavors and a stunning presentation. Here are several reasons why you'll fall in love with it:

• Irresistible Flavor: The creamy, smooth texture of the cheesecake is perfectly balanced with the sweet and tangy notes of fresh strawberries, creating a mouthwatering experience.

• Visual Appeal: The beautiful swirl of strawberry puree not only enhances the flavor but also makes for a stunning visual presentation that is sure to impress your guests.

• Versatile Dessert: Whether it's a birthday celebration, a holiday gathering, or just a cozy dinner at home, this cheesecake fits any occasion perfectly.

• Easy to Make: With straightforward ingredients and a simple preparation process, you can create this delicious dessert without any hassle.

• Make-Ahead Option: This cheesecake can be prepared in advance, allowing you to enjoy more time with your loved ones while still serving a show-stopping dessert.

With its delightful combination of flavors and ease of preparation, this strawberry swirl cheesecake is sure to become a favorite in your dessert repertoire!

HOW TO MAKE STRAWBERRY SWIRL CHEESECAKE

Follow these steps to create a delicious Strawberry Swirl Cheesecake:

1. Prepare the Crust: In a bowl, mix the graham cracker crumbs, granulated sugar, melted butter, and a pinch of salt until combined. Press the mixture firmly into the bottom of a springform pan. Bake at 350°F (175°C) for about 10 minutes, then let it cool.

2. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar, flour, vanilla extract, and lemon juice, mixing well. Add the eggs and egg yolk one at a time, mixing until just combined. Finally, stir in the sour cream.

3. Prepare the Strawberry Swirl: Combine strawberries, sugar, lemon juice and cornstarch over medium heat. Cook until completely softened.

4. Assemble the Cheesecake: Pour the cheesecake filling into the cooled crust. Drop spoonfuls of the strawberry mixture on top and use a knife to swirl it gently.

5. Bake: Bake the cheesecake at 325°F (160°C) for about 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for an hour.

6. Chill: Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.

Enjoy your homemade Strawberry Swirl Cheesecake!

For more fruity, check out my:

Triple Berry NY Cheesecake

Raspberry Swirl Lemon Pound Cake

Blue Ribbon Blueberry Pie

Classic Lemon Crinkle Cookies

No Fail NY Cherry Cheesecake

Make sure to tag me @bakerbabe.ca on Instagram if you make my strawberry swirl cheesecake! I love seeing my recipes come to life in YOUR kitchen! To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above.

BLACK FOREST SMOOTHIE

Serves: 12

Ingredients

FOR THE CRUST

• 1 cup graham cracker crumbs (104 grams)

• ¼ cup granulated sugar (50 grams)

• 1/2 tablespoon cinnamon

• 4 tablespoons butter melted

• pinch of salt

FOR THE CHEESECAKE FILLING

• 2 packages cream cheese (8 ounces each), softened

• ¾ cup granulated sugar (150 grams)

• 1 tablespoon all-purpose flour

• 2 teaspoons vanilla extract

• 1 teaspoon lemon juice

• 2 eggs

• 1 egg yolk

FOR THE STRAWBERRY SAUCE

• 1 (10 ounce) package frozen strawberries

• ½ cup water

• 2 tablespoons white sugar

• 2 teaspoons cornstarch

TO MAKE

1. Make The Crust: Preheat oven to 350°F (177°C). Line a 8" springform pan with parchment or grease well.

   
   

2. In a small bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and salt. Mix well.

   
   

3. Press graham cracker mixture into the pan, pressing firmly with the back of a spoon to pack the crumb mixture.

   
   

4. Bake for 10-12 minutes. Remove from the oven and allow to cool slightly while making the filling.

   
   

5. Make the Sauce: Combine strawberries, water, sugar, and cornstarch in a saucepan. Bring to a boil and continue boiling until sauce is thick, about 5 minutes. Strain through a mesh strainer to remove seeds. Set aside.

   
   

6. Make The Cheesecake: In a large mixing bowl, beat the cream cheese with an electric mixer for 1 minute. Add the granulated sugar and beat an additional 2 minutes, until the mixture is fluffy and there are no cream cheese chunks.

   
   

7. Scrape the sides of the bowl and add in the flour. Mix on low speed until just incorporated. You do not want to add too much air into the mixture, so from this point forward, mix on low speed only.

   
   

8. Add the vanilla extract and lemon juice to the bowl and mix on low speed.

   
   

9. Scrape the sides of the bowl and add the eggs, one at a time, mixing on low speed after each addition, until the egg is almost fully mixed in.

   
   

10. Add the sour cream and mix on low speed until it is incorporated.

    
    

11. Fill the bottom of a large roasting pan with hot water. Wrap your springform pan with tinfoil all the way around, ensuring no water will be able to leak into your cake. Place your prepared pan into the roasting pan with water.

    
    

12. To Assemble: Spread 1/2 of the cheesecake filling into the cooled crust. Pour half of the strawberry sauce over top. Repeat until batter is done. With a knife, gentle swirl the batter together.

    
    

13. Bake cheesecake at 350°F (177°C) for 40-50 minutes, or until the outside of each cheesecake is set, but the middle is still jiggly.

    
    

14. Turn the oven off and open the oven door. Allow to cool in the oven for 30-60 minutes, then remove and refrigerate for at least 2 hours.