Strawberry Swirl Cheesecake

This strawberry swirl cheesecake recipe is the perfect dessert to make for the Spring holidays! A creamy cheesecake filling swirled with a fresh strawberry sauce, and made with a  homemade graham cracker crust. And the best part is the cheesecake can be made the day before!

 

I’m a big fan of cheesecake recipes around here in case you didn’t know. So much so I even wrote a cookbook on it, Cheesecake For All Seasons. I love all kinds of cheesecake from these no bake banana pudding cheesecake bars, to this easy cheesecake pie, or maybe this lemon blueberry cheesecake I love to make in the summer time. There really is a cheesecake for all the seasons. 

Like this strawberry swirl cheesecake recipe. You can make it for Easter or Mother’s Day or just any time a special occasion calls for a decadent slice of cheesecake. I loved my strawberry cheesecake recipe so much, but I wanted a cheesecake with the strawberry baked right in.

You will make the strawberry sauce on the stovetop first then blend it down until you get a smooth sauce. Then you will prepare the creamy vanilla cheesecake batter. The strawberry sauce gets swirled on top before going into the oven to bake. Don’t skip the water bath either so you get silkies, smoothest cheesecake filling!

Why This Recipe Works

• Perfect show-stopping dessert to serve for the Spring holidays!
• Great make ahead dessert as the cheesecake needs to set up in the fridge overnight
• Wonderful to freeze if you have any leftovers.

Ingredients Needed

• Graham crackers– If you can’t find any graham crackers, you can use digestive biscuits or vanilla wafer cookies. 
• Salt – I like to add a pinch of salt in the filling to help balance the sweetness.
• Butter – I used unsalted butter but you can also use salted butter.  
• Granulated sugar 
• Cream cheese – Make sure your cream cheese is softened before you begin. Read my tutorial on how to soften cream cheese. I also recommend full-fat cream cheese in the blocks, not the tubs which can have a different texture. 
• Corn starch – A little bit of corn starch can help keep the eggs from overcooking and the cheesecake from cracking. You can omit if necessary or use 2 Tablespoons flour instead.
• Pure Vanilla extract 
• Eggs – You want room temperature eggs so you get a creamy filling. Read my tutorial on how to bring eggs to room temperature fast. 
• Sour cream – For best results, I recommend using a full fat sour cream, but a low-fat may still work. I do not recommend fat-free sour cream. And you could try swapping and use plain full-fat Greek yogurt. 
• Strawberries – You can also use frozen strawberries.
• Lemon juice – Fresh lemon juice is best. 

How To Make Strawberry Swirl Cheesecake

Make the strawberry filling: 

In a medium saucepan over medium heat, combine strawberries, sugar, and lemon juice. 

Cook for 10–12 minutes, stirring occasionally, until the strawberries are soft and syrupy. 

Remove from the heat and place the strawberry puree in a blender and blend until smooth, then let cool completely. Optional step: Strain the sauce over a fine-mesh sieve to remove any seeds.

Make the graham cracker crust:

Preheat the oven to 350°F (180^oC) and position a rack in the center of the oven. 

In a food processor pulse graham crackers until finely ground.

Add the graham crackers to a bowl (or you can do this step right in the food processor). Add sugar and melted butter and pulse until well combined. 

Press the mixture into the bottom of the prepared pan and slightly up the sides of the pan. Bake for 10 minutes, then set aside to cool.

Make the cheesecake filling:

In a large bowl, with an electric mixer, beat cream cheese and sugar until smooth on medium speed until smooth and combined, about 3 to 4 minutes. 

Add sour cream, vanilla, and cornstarch, and mix on medium speed until combined. Scrape down the bowl.

Add eggs one at a time, mixing on low speed just until incorporated. Scrape down the bowl after each addition.

Assemble and bake the cheesecake: 

Lower the heat on the oven to 325°F (160°C).

Wrap springform pan. Wrap the outside of the springform pan in three layers of aluminum foil, ensuring none of the pan is exposed. You can also use a slow cooker liner as an added layer. Or place your springform pan inside a larger cake pan before placing in the roasting pan. You want to make sure that the springform pans sides and bottom are completely covered with tinfoil so that no water seeps inside and ruins the cheesecake. 

Bake the cheesecake. Prepare pan and boiling water: Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.

Pour filling into the pan. Pour half of the the cheesecake filling into the springform pan, over the graham cracker crust. Smooth the top with a rubber spatula. 

Add strawberry sauce. Drop spoonfuls of half of the strawberry mixture over the top, then use a knife or skewer to swirl it into the batter.

Add remaining cheesecake batter and strawberry puree. Add the remaining cheesecake batter on top. Smooth the top with a rubber spatula. Drop spoonfuls of the remaining strawberry mixture on top, and swirl with the tip of a knife.

Place in oven. Place the roasting pan with the springform pan in it, in the oven.

Add hot water. Carefully pour the hot water into the roasting pan, pouring until the water reaches halfway up the side of the springform pan.

Bake the cheesecake. Bake at 325°F (160°C) for 1 hour and 20 minutes until the edges of the cheesecake are set and slightly golden brown, and the middle of the cheesecake is set but still slightly wobbly.

Allow cheesecake to cool in the oven. Turn off the heat of the oven. Crack open the oven door and let the cake cool in the oven, as the oven cools, for another hour, which will help prevent the cheesecake from cracking.

Chill the cheesecake. Cover the top of the cheesecake with a paper towel (to help with condensation forming) and then cover in foil. Chill in the refrigerator for a minimum of 4 hours, or overnight.

Serving the cheesecake. When ready to serve, remove the foil. Run a knife around the edges and remove the outer ring of the pan. Cut into slices and serve. 

Recipe Tips

• Using a high quality cream cheese will make a creamier, better tasting cheesecake. Do not use the spreadable kind, only blocks. 
• Ensure that the cream cheese, eggs, and sour cream are at room temperature for easier mixing and a smoother filling.
• The cheesecake is done when the edges are set, but the center has a slight jiggle. Over baking can lead to a dry texture.
• Cooling in the oven after baking helps prevent cracks. Avoid opening the oven door frequently during baking to maintain an even temperature.
• Drop spoonfuls of the cooled strawberry sauce over the top and gently swirl with a skewer or butter knife—don’t over-swirl or the design will get muddy.
• If you have leftover strawberry sauce, drizzle it over the top when serving or save for pancakes, waffles, or yogurt.

Storage Instructions

Stored properly, the cheesecake can last up to 4-5 days in the refrigerator in an airtight container.

You can also freeze any leftover cheesecake. I like to freeze individual slices can be wrapped and frozen for later enjoyment. I like to place individual slices of cheesecake on a cookie sheet and freeze uncovered for an hour. Once frozen I wrap each slice in plastic wrap and then place in a freezer bag for added protection. When ready to eat, thaw overnight in the refrigerator, then unwrap and enjoy!

Recipe FAQs:

More Recipes To Try

If you’re craving more strawberry cheesecake, then be sure to try my easy strawberry cheesecake pie. It’s a no bake cheesecake prepared in a pie plate for maximum ease! And for more no bake desserts, this easy no bake strawberry cheesecake dip combines everything you love about this dessert in a fun, easy party dip!

Or try these strawberry cheesecake cookies! They have a hidden cheesecake center with lots of yummy strawberry flavor. And if it’s summertime, then try my strawberry cheesecake ice cream!