Strawberry Swirl Cheesecake Dessert (Print-Friendly Version)
Rich cheesecake with vibrant strawberry swirls and a crisp graham base for an irresistible dessert.
# What You'll Need:
→ Strawberry Sauce
01 -
225 grams fresh or frozen strawberries, hulled
02 -
50 grams granulated sugar
03 -
15 millilitres lemon juice
04 -
8 grams cornstarch mixed with 15 millilitres water
→ Crust
05 -
150 grams graham cracker crumbs
06 -
65 grams granulated sugar
07 -
115 grams unsalted butter, melted
→ Cheesecake Filling
08 -
680 grams cream cheese, softened
09 -
200 grams granulated sugar
10 -
3 large eggs
11 -
5 millilitres vanilla extract
12 -
240 grams sour cream
13 -
60 millilitres heavy cream
# How to Make It:
01 -
Combine strawberries, sugar, and lemon juice in a small saucepan over medium heat and cook for 5–7 minutes until softened.
02 -
Mash strawberries into a puree, stir in the cornstarch slurry, and cook 1–2 minutes until thickened. Remove from heat and cool completely. Strain for a smoother finish if preferred.
03 -
Preheat oven to 160°C. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until fully incorporated.
04 -
Press crust mixture evenly into the base of a 23 cm springform pan and bake for 8–10 minutes. Allow to cool completely.
05 -
In a large bowl, beat cream cheese and sugar until smooth and fluffy, about 2–3 minutes. Add eggs one at a time, blending well after each. Mix in vanilla extract, sour cream, and heavy cream just until combined.
06 -
Pour cheesecake filling over the cooled crust and smooth the top. Drop spoonfuls of cooled strawberry sauce over the filling and gently swirl with a skewer or knife to create a marbled pattern.
07 -
Place springform pan inside a larger baking tray. Add 2–5 cm hot water to the tray for a water bath. Bake for 55–65 minutes, until edges are set and the centre slightly jiggles.
08 -
Turn off the oven, crack the door open, and cool cheesecake inside for 1 hour. Remove from the water bath, then cool fully at room temperature.
09 -
Refrigerate cheesecake for at least 6 hours or overnight for best texture and flavour.
10 -
Run a knife around the pan edges, release the springform ring, and slice. Serve with extra strawberry sauce or fresh strawberries as garnish.
# Additional Tips:
01 -
All dairy ingredients should be at room temperature prior to mixing for a silky and lump-free filling.
02 -
A water bath with gradual cooling ensures a smooth top and minimizes surface cracks.