Strawberry Swirl Cheesecake Recipe: How to Make
Get ready for a tasty adventure with our Strawberry Swirl Cheesecake Recipe: How to Make! This dessert is like a flavor party in your mouth, with creamy cheese, yummy graham cracker crust, and a swirl of strawberry goodness. It’s perfect for anyone who loves easy recipes but still wants a fancy treat. No need to be a baking pro – we’ll guide you through making this awesome cheesecake step by step. Get ready to make your kitchen smell amazing and impress everyone with your delicious Strawberry Swirl Cheesecake! Let’s get started on this sweet journey!
Why should you be making strawberry swirl cheesecake?
Strawberry Swirl Cheesecake is super yummy because it combines creamy cheesecake with sweet strawberry swirls. It’s like a taste explosion that’s easy to make. The strawberries add a fruity kick that makes it extra delicious. Making this cheesecake for a special occasion like Valentine’s Day is a great idea because it looks fancy without being hard to do. Imagine surprising your loved ones with a dessert that’s not only pretty but also tastes amazing. Plus, you can totally show off your baking skills without stressing too much. So, for your next holiday celebration, go for the Strawberry Swirl Cheesecake – it’s like spreading happiness with a fork!
Ingredients Needed to Make Strawberry swirl cheesecake:
These carefully selected ingredients work harmoniously to create a Strawberry Swirl Cheesecake that’s not only visually appealing but also a delightful combination of textures and flavors.
Graham Cracker Crust:
- 1 ½ cups Graham Cracker (crushed):
- Crushed graham crackers form the base of the crust, providing a sweet and crumbly foundation for the cheesecake.
- 1 ½ tablespoons Granulated Sugar:
- Granulated sugar sweetens the crust, adding a touch of sweetness to complement the savory creaminess of the cheesecake.
- 5 tablespoons Unsalted Butter (melted):
- Melted unsalted butter binds the graham cracker crumbs, creating a buttery crust that contrasts well with the creamy filling.
Strawberry Sauce:
- 2 ½ cups Fresh Strawberries:
- Their natural sweetness and vibrant color enhance the overall flavor and appearance.
- ½ cup Granulated Sugar:
- Granulated sugar combines with the strawberries to create a sweet and slightly tart sauce.
Cheesecake Batter:
- 24 ounces Cream Cheese (3 Bricks) (room temp) (full fat):
- Full-fat cream cheese at room temperature forms the luscious and velvety base of the cheesecake, providing a rich and dense texture.
- 1 ¼ cups Granulated Sugar:
- Additional granulated sugar sweetens the cheesecake filling, balancing the flavors and creating a decadent taste.
- 4 Eggs (room temp):
- Eggs at room temperature contribute to the smooth and creamy consistency of the cheesecake, acting as a binding agent.
- 2 teaspoons Vanilla Extract:
- Vanilla extract adds a warm and aromatic flavor, enhancing the overall taste of the cheesecake.
- 1 cup Sour Cream (full fat):
- Full-fat sour cream contributes to the creaminess of the filling, providing a tangy element that complements the sweetness.
- ½ cup Heavy Cream:
- Heavy cream adds richness to the cheesecake, ensuring a luxurious and smooth texture that melts in your mouth.
How to Make it:
Time needed: 2 hours and 45 minutes
- Graham Cracker Crust Assembly:
Preheat oven to 325 degrees F. Lightly grease the sides of a 9-inch springform pan with nonstick baking spray.
Crush the graham crackers in your food processor into fine crumbs. Add the graham cracker crumbs, sugar, and melted butter to a small bowl. Stir until the butter thoroughly coats the graham cracker crumbs. Pour the crust mixture into the bottom of the prepared pan and firmly press the crumbs evenly into the bottom of the pan.
Place the graham cracker crust in the freezer or refrigerator to harden while we work on making the strawberry sauce and cheesecake batter.
- Preparing the Strawberry Sauce Recipe/Strawberry Mixture:
Add the strawberries and half a cup sugar to a small saucepan. Place over medium heat and cook for 10 to 13 minutes. Stir breaking down the strawberries with the back of your wooden spoon while they cook.
Remove the small saucepan from the heat and allow the homemade strawberry mixture to cool down for a few minutes.
Once cooled a bit pour the cooked strawberries into a high-powered professional blender or food processor. Process until the sauce is pureed. - Combine Cream Cheese, Sugar, and Eggs:
Add the cream cheese to a large bowl. Using a stand mixer or hand mixer, beat on medium speed until smooth and creamy.
Add in the sugar and vanilla extract and continue to beat until combined.
Add in the eggs one at a time to the mixing bowl and beat on low speed just until incorporated. Scrape down the sides and bottom of the bowl before adding the next. - Add Sour Cream, and Heavy Cream:
Once all of the eggs are incorporated, add in the sour cream and heavy cream. Beat just until the sour cream and heavy cream are mixed into the batter. - Cheesecake Batter into Crust:
Just before adding the cheesecake mixture, wrap the outside of the springform pan with 2 layers of heavy-duty tin foil.
Pour the batter on top of the crust. - Adding the Strawberry Swirl:
Next, pour the strawberry puree into a sandwich bag and cut a small hole in one of the corners.
Place the hole of the sandwich bag just under the surface of the batter and begin piping a swirl with the strawberry sauce. Don’t go too deep or pipe all the sauce beneath the surface of the cheesecake batter otherwise, you won’t see any strawberries on the surface.
Drag a barbecue skewer through the top of the cheesecake and strawberry puree. Be careful not to add too many swirls because this could cause the top of your cheesecake swirl to crack when it’s baked. - Bake Cheesecakes:
Place the cheesecake in the 325 preheated oven and bake for 1 hour 25 minutes or until the edges of the cheesecake are set and the center slightly jiggles when the pan is wiggled back and forth and not like wet batter. This time may vary so always give it the jiggle test and bake longer if needed.
Once done, leave the cheesecake in the oven, turn the oven off, and leave the door slightly ajar for another hour, or place on a wire rack until the cheesecake has cooled to room temperature.
Once the cheesecake has cooled, move it to the fridge and allow it to chill overnight to set up.
TIPS AND TRICKS FOR THE PERFECT cheesecake dessert:
Achieving the perfect Strawberry Swirl Cheesecake recipe involves attention to detail and a few handy tips. By following these tips and tricks, you will create the perfect Strawberry Swirl Cheesecake that’s not only visually appealing but also incredibly delicious.
- Prevent Cracks with a Water Bath:
- To avoid cracks on the surface of your cheesecake, consider using a water bath. Wrap the bottom of your springform pan with foil to prevent water from seeping in, then place the pan in a larger baking dish filled with hot water during baking. The gentle steam helps the cheesecake cook evenly, minimizing the risk of cracks.
- Room Temperature Ingredients:
- Ensure that your cream cheese, eggs, and sour cream are at room temperature before starting. Room-temperature ingredients mix more smoothly, resulting in a creamier and lump-free cheesecake batter. Allow these ingredients to sit out for about 30 minutes before use.
- Layer Strawberry Swirls Thoughtfully:
- When adding the strawberry swirls, dollop the strawberry sauce over the batter in a random pattern. Use a knife or skewer to create swirls by gently dragging through the dollops. Be mindful not to overmix; you want distinct swirls for an attractive presentation.
- Slow Cooling Process:
- After baking, allow the cheesecake to cool gradually. Turn off the oven and crack the oven door open, letting the cheesecake cool inside for about an hour. Then, transfer it to the countertop to cool completely. This slow cooling process helps prevent sudden temperature changes, reducing the likelihood of cracks.
- Chill Before Serving:
- For the best texture and flavor, refrigerate the cheesecake for at least 4-6 hours or, ideally, overnight before serving. This allows the flavors to meld, and the cheesecake to firm up. Before slicing, dip a sharp knife in hot water to make clean cuts, wiping the knife between each slice for a neat presentation.
FAQ – FREQUENTLY ASKED QUESTIONS
Yup, you can use frozen strawberries, just make sure to thaw them first.
While a water bath is recommended for a smoother and crack-free texture, you can still bake a cheesecake without it. Ensure you monitor the baking time closely and consider placing a pan of water on the rack beneath the cheesecake to add moisture to the oven.
Totally! If you prefer other fruits like raspberries or blueberries, you can give them a shot. Another option, if you are in a time crunch is to use strawberry jam instead of fresh fruit.
Use a regular cake pan with high sides. Line the bottom with parchment paper to make it easier to remove the cheesecake later. When serving, you can cut slices directly from the pan.
Absolutely! Making it ahead and letting it chill in the fridge overnight actually makes it taste even better.
Instead of just using graham crackers, you can go for something different. Try using crushed-up cookies like chocolate or vanilla cookies for a Chocolate Oreo crust or Golden Oreo crust. If you like a nutty flavor, go for crushed nuts like pecans or almonds mixed with a bit of melted butter. Even mixing in some crushed pretzels for a salty-sweet combo.
LOOKING FOR MORE CAKE FLAVORS – TRY ONE OF THESE!
Creamy German Chocolate Cheesecake: This indulgent treat marries the rich, creamy goodness of cheesecake with the decadent flavors of German chocolate cake. Picture a velvety cheesecake base topped with a luscious coconut and pecan frosting, creating a symphony of textures and tastes that will undoubtedly leave your taste buds dancing.
Creamy Holiday Cranberry Cheesecake: Indulge in the enchantment of the season with our Creamy Holiday Cranberry Cheesecake, a festive delight that captures the essence of joy and merriment in every decadent bite. This luscious dessert harmonizes the velvety richness of classic cheesecake with the vibrant allure of holiday cranberries, creating a masterpiece that promises to be the crowning glory of your festive table.
Hummingbird Cake: This beloved dessert boasts a symphony of flavors, blending the natural sweetness of ripe bananas with the juicy brightness of crushed pineapple. Topped with a luscious cream cheese frosting and a sprinkle of chopped pecans, it’s a culinary masterpiece that has graced Southern tables for generations.
How to store and freeze leftover cheesecake?
Storing leftover cheesecake is pretty straightforward! After serving, cover the cheesecake with plastic wrap or aluminum foil and put it in the refrigerator. It’s best to keep it chilled to maintain its freshness and texture. Leftover cheesecake can stay fresh in the fridge for about 3-4 days. If you need to store it for a longer period, consider freezing it. Wrap the cheesecake tightly with plastic wrap and then aluminum foil, or place it in an airtight container before freezing. It can last in the freezer for about 1-2 months. When you’re ready to enjoy it again, thaw the frozen cheesecake in the refrigerator before serving. Just remember, the sooner you eat it, the better it tastes!
Strawberry Swirl Cheesecake Recipe: How to Make
Equipment
- 9 Inch Springform Pan
Ingredients
Graham Cracker Crust:
- 1 ½ cups Graham Cracker (crushed)
- 1 ½ tablespoons Granulated Sugar
- 5 tablespoons Unsalted Butter (melted)
Strawberry Sauce:
- 2 ½ cups Strawberries
- ½ cup Granulated Sugar
Cheesecake:
- 24 ounces Cream Cheese (3 Bricks) (room temp) (full fat)
- 1 ¼ cups Granulated Sugar
- 4 Eggs (room temp)
- 2 teaspoons Vanilla Extract
- 1 cup Sour Cream (full fat) (room temp)
- ½ cup Heavy Cream
Instructions
Crust Assembly:
- Preheat oven to 325 degrees F. Lightly grease the sides of a 9-inch springform pan with nonstick baking spray.
- Crush the graham crackers in your food processor. Add the graham cracker crumbs, sugar, and melted butter to a medium mixing bowl. Stir until the butter thoroughly coats the graham cracker crumbs.
- Pour the crust mixture into the bottom of the prepared pan and firmly press the crumbs evenly into the bottom of the pan.
- Place in the graham cracker crust in the freezer or refrigerator to harden while we working on the making the strawberry sauce and cheesecake batter.
Strawberry Sauce:
- Add the sliced strawberries and sugar to a medium saucepan. Place over medium heat and cook for 10 to 13 minutes. Stir breaking down the strawberries with the back of your wooden spoon while they cook.
- Remove the saucepan from the heat and allow the strawberries to cool down for a few minutes. Once cooled a bit pour the cooked strawberries into a high powered professional blender or food processor. Process until the sauce is pureed.
Cheesecake Batter:
- Add the cream cheese to a large mixing bowl. Using a stand mixer or hand mixer, beat on medium until smooth and creamy.
- Add in the sugar and vanilla extract and continue to beat until combined.
- Add in the eggs one at a time and beat each egg just until incorporated. Scrape down the sides and bottom of the bowl before adding the next.
- Once all of the eggs are incorporated, add in the sour cream and heavy cream. Beat just until the sour cream and heavy cream is worked into the cheesecake batter.
- Just before adding the cheesecake mixture, wrap the outside of the springform pan with 2 layers of heavy-duty tin foil.
- Pour the cheesecake batter on top of the crust.
- Next, pour the strawberry puree into a sandwich bag and cut a small hole on one of the corners.
- Place the hole of the sandwich bag just under the surface of the cheesecake batter and begin piping a swirl with the strawberry sauce. Don’t go too deep or pipe all the sauce beneath the surface of the cheesecake batter otherwise, you won’t see any strawberries on the surface.
- Drag a barbecue skewer through the cheesecake and strawberry puree. Be careful not to add too many swirls because this could cause the top of your cheesecake to crack when it’s baked.
Baking the Cheesecake:
- Place the cheesecake in the preheated oven and bake for 1 hour 25 minutes or until the edges of the cheesecake are set and the center slightly jiggles when the pan is wiggled back and forth and not like wet batter. This time may vary so always give it the jiggle test and bake longer if needed.
- Once done, leave the cheesecake in the oven, turn the oven off, and leave the door slightly ajar for another hour or until the cheesecake has cooled to room temperature.
- Once the cheesecake has cooled, move to the fridge and allow to chill overnight to set up.