Description
Indulge in a luscious Strawberry Swirl Cheesecake featuring creamy cheesecake swirled with sweet strawberry compote. Creamy, fruity perfection!
Ingredients
Scale
- 1½ cups (150g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
- 4 packages (32 oz/907g) full-fat cream cheese, room temperature
- 1½ cups (300g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- ¼ cup (60ml) heavy cream
- 2 tablespoons all-purpose flour
- 2 cups (300g) fresh strawberries, hulled and quartered
- ¼ cup (50g) granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions
- Step 1: Prepare the strawberry swirl mixture first, so it has time to cool. In a medium saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat for about 5 minutes until strawberries soften and release their juices. Mix cornstarch with 1 tablespoon water to create a slurry, then stir into the strawberry mixture. Continue cooking for 2-3 minutes until thickened. Remove from heat, purée with an immersion blender or food processor until smooth, then strain through a fine-mesh sieve to remove seeds. Let cool completely.
- Step 2: Preheat your oven to 325°F (165°C). Prepare a 9-inch springform pan by wrapping the outside with two layers of heavy-duty aluminum foil, coming at least halfway up the sides. This prevents water from seeping into your crust during the water bath bake.
- Step 3: For the crust, combine graham cracker crumbs and sugar in a medium bowl. Pour in melted butter and mix until the mixture resembles wet sand. Press firmly into the bottom and about 1 inch up the sides of your prepared springform pan. Use a flat-bottomed measuring cup to compact the crust evenly. Bake for 10 minutes, then remove and let cool while preparing the filling.
- Step 4: In a large bowl or stand mixer fitted with the paddle attachment, beat cream cheese on medium-low speed until completely smooth, about 4 minutes. Add sugar gradually and continue beating until incorporated. Scrape down the sides and bottom of the bowl frequently—this is essential for a lump-free cheesecake.
- Step 5: Add eggs one at a time, mixing on low speed just until each is incorporated. Overmixing introduces air bubbles that can cause cracks. Add vanilla, heavy cream, and flour, mixing just until combined. The batter should be smooth and somewhat thick.
- Step 6: Pour the cheesecake batter over the pre-baked crust. Drop spoonfuls of the cooled strawberry mixture over the top. Use a skewer or thin knife to swirl the strawberry mixture into the cheesecake batter, creating a marbled effect. Don’t over-swirl—you want distinct patterns of red and white.
- Step 7: Place the foil-wrapped springform pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Carefully transfer to the preheated oven and bake for 60-70 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle—it will continue to set as it cools.
- Step 8: When baking is complete, turn off the oven, prop the door open slightly, and let the Strawberry Swirl Cheesecake cool in the oven for one hour. This gradual cooling prevents cracks. Remove from the oven and water bath, discard the foil, and run a thin knife around the edges to loosen. Cool completely on a wire rack, then refrigerate at least 6 hours or overnight before serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 480 per serving
- Sugar: 32g per serving
- Sodium: 320mg per serving
- Fat: 33g per serving
- Saturated Fat: 19g per serving
- Unsaturated Fat: 11g per serving
- Trans Fat: 0g per serving
- Carbohydrates: 39g per serving
- Fiber: 1g per serving
- Protein: 7g per serving
- Cholesterol: 155mg per serving