Strawberry Cheesecake Recipe

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My Strawberry Cheesecake recipe is made with an easy homemade strawberry sauce, and has a smooth and creamy base that will make it the creamiest and most delicious cheesecake you’ve ever tasted! This is an easy baked cheesecake recipe with no water bath required and less than 1 hour of baking time. It’s my most popular dessert!

Jump to:

• Strawberry Swirl Cheesecake
• Strawberry Cheesecake Ingredients
• How to Make Strawberry Cheesecake
• Strawberry Cheesecake Recipes Tips
• Strawberry Swirl Cheesecake FAQ
• How to Get Strawberry Cheesecake Out of the Pan
• How to Store a Strawberry Swirl Cheesecake
• How to Freeze a Cheesecake
• How to Thaw and Serve a Frozen Cheesecake
• How to Cut a Slice of Cheesecake
• Baked vs. No Baked Cheesecake
• Strawberry Dessert Recipes
• Recipe
• Reviews

Strawberry Swirl Cheesecake

My family loves this strawberry swirl cheesecake and is constantly asking me to make it again. It’s a perfect dessert! Thankfully, it’s really easy to make even if you’re a beginner.

I am not a baker by any means, so trust me when I say that even if you are totally new to making homemade cheesecake from scratch, you will be able to make this strawberry cheesecake. It’s a stress-free, beautiful cheesecake recipe that doesn’t call for a water bath or any special technique.

Always my base for cheesecake I did this recipe recently with an Oreo crust and my dad and bf ate it up in a day. I always forget to leave a review. Amazing recipe. My bf is a cheesecake lover and said don’t ever buy me any store bought cheesecake again.

Tyara

Strawberry Cheesecake Ingredients

• Graham Crackers: Crushed graham crackers form the graham cracker crust for the cheesecake.
• Cinnamon: Adds a gentle cinnamon flavor to the crust.
• Ground Ginger: Balances out the sweetness of the cinnamon and graham crackers.
• Butter: Make sure you’re using melted, unsalted butter. Avoid salted butter.
• Cream Cheese: It’s easier to mix if you let the cream cheese sit out to soften beforehand.
• Sugar: White granulated sugar is what you need to make cheesecake. I don’t recommend using other kinds.
• Vanilla Extract: A little bit of vanilla extract goes a long way for flavor when it comes to cheesecake.
• Eggs: You want your eggs to be room temperature – this is important! Leave them out before making your cheesecake. Don’t use fridge-cold eggs.
• Egg Yolk: Just like the eggs, the separated egg yolk should also be room temp.
• Sour Cream: You will also want your sour cream to be room temp, so leave that out ahead of time, too.
• Lemon: You’ll need a lemon for juicing and zesting. This balances out the sweetness and is the perfect complement to the other flavors in the cake.
• Salt: Just a pinch!
• Strawberry Sauce: My homemade strawberry sauce makes the most beautiful strawberry swirl cheesecake. You’ll just need strawberries, sugar, cornstarch, and water to make it.

Top my homemade cheesecake recipe off with Easy Whipped Cream!

How to Make Strawberry Cheesecake

Making Graham Cracker Crust

1. Crush graham crackers in a food processor until they are a fine crumb. Add the cinnamon and ginger and combine.
   
2. Combine the graham cracker crumbs with the melted butter and press into the bottom and sides of a springform pan.
   
3. Bake for 10 minutes, then set aside while you make the filling.

Strawberry Swirl Cheesecake Filling

1. Using a mixer, beat the cream cheese on low-med speed for about 2 minutes until smooth and creamy.
   
2. Add the sugar and vanilla and beat well.
   
3. Mix in the eggs.
   
4. Add the sour cream, salt, lemon juice, and zest, and beat well.
   
5. The mixture should now be smooth, glossy, and ready to pour into the graham cracker crust.

Strawberry Sauce for Cheesecake

What brings this strawberry swirl cheesecake recipe together is my strawberry sauce recipe. It’s fresh, delicious, and very easy to make using just a handful of simple ingredients.

1. Add frozen strawberries to a saucepan with the sugar, water, and cornstarch.
2. The strawberries will begin to thaw and reduce into a thick sauce.
3. Puree with an emulsion blender or add to a blender and blend until smooth.

Delicious (first piece)! Second piece – tasted even better leaving it in the fridge overnight.

Pinterest Review

Assembling and Baking Strawberry Cheesecake

1. Using a teaspoon, dollop half of the strawberry sauce in small blobs over the top of the cheesecake mixture.
   
2. Carefully spoon over the remaining cheesecake mixture.
   
3. Smooth out the top a little, then use a teaspoon to dollop over the remaining strawberry sauce.
   
4. Drag a knife or toothpick through the patches of strawberry sauce to give it a swirl effect.
   
5. Bake 45-50 minutes on the middle shelf of the oven. There should be a slight wobble in the center.
6. Turn the oven off. Allow the cheesecake to cool in the oven for half an hour with the door closed. Do not open the oven door.
7. After 30 minutes, remove the cheesecake from the oven. Let it cool another 45 minutes at room temperature before covering. A plate over the top of the tin is fine!
8. Place the cheesecake in the fridge to set completely for 4 hours. Remove from the pan, serve, and enjoy!

Strawberry Cheesecake Recipes Tips

• Always bring all your ingredients to room temperature. This is key to making a silky smooth cheesecake.
• Don’t over-mix. This is hard, because personally I always think the more mixing, the better. But, that’s not true when it comes to cheesecake. You just want to mix everything until it is well-blended without allowing it to become too liquidy by over-mixing.
• You always want to make sure your cheesecake is completely cool before taking it out of the pan. It is essential to give it lots of time to cool after baking, otherwise it will fall apart completely. And trust me – it tastes much better cooled.

Strawberry Swirl Cheesecake FAQ

How to Get Strawberry Cheesecake Out of the Pan

Springform pans are designed to make it easy to remove cheesecake from the pan by coming apart. However, if your cheesecake sticks to the inside, or if you just want to be extra careful, you can use a knife to help remove it.

1. Heat a sharp knife under hot water.
2. Gently run the knife along the inside edge of the pan.
3. Use the knife to release any sides sticking to the pan carefully.
4. Unlatch and remove the sides of the pan.

How to Store a Strawberry Swirl Cheesecake

1. Cool to Room Temperature: After baking your cheesecake, allow it to cool to room temperature in the pan. This usually takes about an hour.
2. Refrigerate: Once the cheesecake has cooled, cover the pan with plastic wrap or aluminum foil, making sure it’s airtight. Place it in the refrigerator to chill for at least 4 hours or, ideally, overnight. This helps the cheesecake set and develop its flavor.
3. Remove from the Pan: When you’re ready to serve or freeze the cheesecake, carefully remove it from the pan. You can use a springform pan for easy removal.

How to Freeze a Cheesecake

1. Flash Freeze: Cut the cheesecake into individual slices or leave it whole if you prefer. Place the cheesecake slices or the whole cheesecake on a baking sheet lined with parchment paper.
2. Pre-Freeze: Put the baking sheet in the freezer and allow the cheesecake to pre-freeze for about 1-2 hours. This helps prevent sticking and keeps the cheesecake’s shape during long-term freezing.
3. Wrap Tightly: After pre-freezing, wrap each slice or the whole cheesecake tightly with plastic wrap. You can also double-wrap it with aluminum foil or place it in an airtight container if you have one that fits.
4. Label and Date: Don’t forget to label the cheesecake with the date of freezing so you can keep track of its freshness.
5. Freeze: Place the wrapped cheesecake slices or whole cheesecake in the freezer. It can be stored in the freezer for up to 2-3 months.

How to Thaw and Serve a Frozen Cheesecake

1. Thaw in the Refrigerator: When you’re ready to enjoy the cheesecake, transfer the wrapped slices or the whole cheesecake to the refrigerator. Allow it to thaw slowly for 6-8 hours, or overnight. Thawing in the refrigerator helps maintain the texture and flavor.
2. Serve: Once fully thawed, serve the cheesecake chilled, just like you would if it had never been frozen.

By following these simple steps, you can easily store and freeze your cheesecake, ensuring it stays fresh and delicious for an extended period.

How to Cut a Slice of Cheesecake

1. Make sure your cheesecake is freshly cold out of the refrigerator.
2. Wipe your knife clean between slices, preferably with hot water.
3. Cut down the middle, then turn and cut again, to cut into fourths. Cut down each fourth cut into 8 slices.

My first time baking a cheesecake. It turn out great – light and creamy!

@jordanmariedelory

Baked vs. No Baked Cheesecake

Every cheesecake lover asks themselves this question every time they make a cheesecake. Although similar, they have completely different textures and eating experiences.

When making a baked cheesecake, you mix the cream cheese, egg, and other ingredients without allowing much air in the mixture.

In the no-bake version, you whip the cream cheese and other ingredients and then fold in the whipped cream at the end. This makes for a light and fluffy dessert.

I have two methods for a no-bake version: Instant Pot Cheesecake and No Bake Strawberry Cheesecake! These methods create a super moist and decadent cheesecake. It is a must-try! You can make my strawberry swirl cheesecake in the Instant Pot by following the same instructions.

Strawberry Dessert Recipes

• Shortcake Biscuits
• Strawberries and Cream
• Crepes with Strawberries
• Dump Cake with Strawberries

My Biscoff Cheesecake Squares are also a must-try!

Recipe