Decadent Strawberry Swirl Cheesecake Recipe

Beautiful STRAWBERRY SWIRL CHEESECAKE is an easy dessert recipe made with simple homemade strawberry sauce and smooth, creamy baked cheesecake.

Total Time: 1 hr

Our Decadent Strawberry swirl cheesecake is an easy dessert recipe made with our simple homemade strawberry sauce and smooth, creamy baked cheesecake.

This is the best rich and decadent dessert we have ever tasted!  It is a beautiful centerpiece too for any dessert table or party!

Why is this the best cheesecake?

• This is our favorite recipe because it doesn’t require all those elaborate steps and it is so decadent and smooth that it just melts in your mouth. 
• It uses easy simple ingredients. Can I hear an amen?
• There is no bain-marie or water bath.
• You can make our creamy cheesecake ahead of time and it will be perfect for any celebration or dessert the next day. 

Ingredients for Strawberry Swirl Cheesecake

It all starts with the most amazing strawberry sauce! You are going to want to use this sauce on everything, it is that good!

• 7 oz Graham crackers
• 1/4  teaspoon  cinnamon
• 1/4  teaspoon  ground ginger
• 3.5 oz unsalted butter (melted)
• 3 packages cream cheese (softened; 8 oz. packages)
• 3/4  cup  superfine sugar
• 1 1/2  teaspoons  vanilla extract
• 2  large eggs room temp
• 1  egg yolk room temp
• 1 cup light sour cream room temp (a little less than one cup)
• 1/2 lemon juice and zest
• Pinch of salt
• 2/3 cup  strawberry sauce (see link above for our homemade strawberry sauce)

You can easily make our strawberry sauce with fresh strawberries or by freezing strawberries.

How to Make Strawberry Swirl Cheesecake

It is so simple to make this decadent dessert. The mixture itself is simple to mix together in a stand mixer, or even with a handheld beater.

How to Make Graham Cracker Crust

1. Preheat the oven to 325°F. Grease and line the base and sides of an 8-inch round springform tin with baking paper.
2. Use a food processor to process the crackers to fine crumbs. Add the cinnamon and ginger and pulse to combine (TIP: if you don’t have a food processor or blender, put the biscuits in a bag and crush them with a rolling pin).
3. Tip the crumbs into a bowl, then mix through the melted butter.
   
4. Press firmly into the bottom of the prepared tin.
   
5. Bake for 10 minutes, then set aside while you make the filling.

How to Make the Filling

1. Using a stand mixer with the paddle attachment, beat the cream cheese on low-med speed for about 2 minutes until smooth and creamy. Scrape down the sides of the bowl as required.
2. Add the sugar and vanilla and beat well. Again, scrape down the sides as necessary.
3. Add the eggs and extra yolk one at a time, beating until each is well incorporated.
4. Add the sour cream, salt, lemon juice, and zest, and beat well. The mixture should now be looking completely smooth and glossy.

Easy Baked Cheesecake Recipe Directions

1. Pour half of the cream cheese mixture over the base. See below for instructions on adding the strawberry swirl before continuing.
   
2. Bake for 45-50 minutes on the middle shelf of the oven. There should be a slight wobble in the center.
3. Turn the oven off and allow the it to cool in the oven for half an hour with the door closed.
4. Remove from the oven and let it cool for at least 45 minutes at room temperature before covering (a plate over the top of the tin is fine) and placing in the fridge to set completely.
5. Let it set for at least 4 hours.

How do you make strawberry swirls?

Creating the beautiful strawberry swirls is easy.

1. With a teaspoon, dollop about half the strawberry sauce in small blobs.
   
2. Carefully spoon over the remaining mixture.
   
   
3. Smooth out the top just a little, then again use a teaspoon to dollop over the remaining strawberry sauce.
   
4. Drag a knife through the little strawberry patches to give it a swirl effect.
   

Tips for making the perfect cheesecake

• What I love most about this recipe is that there are no fancy steps (no bain-marie or water bath). It goes straight into the oven and bake for 45 minutes or until there is just a slight wobble in the center.
• A great tip to stop a cheesecake from cracking is to allow it cool slowly. You do this by letting it cool in the oven for half an hour after it has been turned off.
• Then, remove it from the oven and let it come to room temperature before covering the top and placing it in the fridge to cool completely.

No-Bake Carlota de Límon

If you are looking for an amazing no-bake dessert, you will love our no-bake Carlota de Límon. The combination of lemon and strawberries is out of this world!

How long will cheesecake keep?

It will keep well in the fridge for 4-5 days, so take your time and enjoy eating it for dessert every day.

Can you freeze cheesecake?

Yes, you can, although, from personal experience, there’s rarely enough left in my house to do it!

• Just place it on a flat plate or the baking tin base. Then wrap it 2-3 times in plastic wrap so that it’s very well sealed.
• Freeze it for up to a month. Make sure to thaw it in the fridge, and if you’re thawing the whole cake, give it at least 24 hours to make sure it’s perfectly thawed.

Instant Pot Cheesecake!

You will love this easy recipe for Instant Pot Cheesecake.

Try our Easy Dessert Recipes:

• Ina Garten Apple Crisp
• Strawberry Shortcake Ice Cream Cake
• Homemade Strawberry Shortcake Biscuits
• Ooey Gooey Butter Cake 

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Strawberry Swirl Cheesecake

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4.55 from 11 votes

👩‍🍳 Author: Marie Roffey

Prep ⏱: 15 minutes

Cook ⏱: 45 minutes

Setting time: 4 hours

Total ⏱: 1 hour

👪 Servings: 16 slices

🥘 Ingredients

• 7 oz Graham crackers
• 1/4  teaspoon  cinnamon
• 1/4  teaspoon  ground ginger
• 3.5 oz unsalted butter ((melted))
• 3 packages cream cheese ((softened; 8 oz. packages))
• 3/4  cup  superfine sugar
• 1 1/2  teaspoons  vanilla extract
• 2  large eggs (room temp)
• 1  egg yolk (room temp)
• 1 cup light sour cream (room temp (a little less than one cup))
• 1/2 lemon (juice and zest)
• Pinch  of salt
• 2/3 cup strawberry sauce ((see above post for a link to our easy strawberry sauce recipe!))

🔪 Instructions

• Preheat the oven to 160°C / 325°F / 140°C fan forced. Grease and line the base and sides of an 8-inch round springform tin with baking paper.

Creating the graham cracker crust

• Use a food processor to process the crackers to fine crumbs. Add the cinnamon and ginger and pulse to combine (if you don’t have a food processor or blender, put the biscuits in a bag and crush them with a rolling pin)
• Tip the crumbs into a bowl, then mix through the melted butter.
• Press firmly into the bottom of the prepared tin.
• Bake for 10 minutes then set aside while you make the filling.

Creating the cheesecake filling

• Using a stand mixer with the paddle attachment, beat the cream cheese on low-med speed for about 2 minutes until smooth and creamy. Scrape down the sides of the bowl as required.
• Add the sugar and vanilla and beat well, again scrape down the sides as necessary.
• Add the eggs and extra yolk, one at a time beating until each is well incorporated.
• Add the sour cream, salt, lemon juice, and zest and beat well. The mixture should now be looking completely smooth and glossy.

Putting the strawberry swirl cheesecake together

• Pour half of the cheesecake mixture over the base. With a teaspoon, dollop about half the strawberry sauce in small blobs, over the top. Carefully spoon over the remaining cheesecake mixture. Smooth out the top just a little, then again use a teaspoon to dollop over the remaining strawberry sauce. Drag a knife through the little strawberry patches to give it a swirl effect.
• Bake for 45-50 minutes on the middle shelf of the oven. There should be a slight wobble in the center.
• Turn the oven off and allow the cheesecake to cool in the oven for half an hour with the door closed.
• Remove it from the oven and let it cool at least a further 45 minutes at room temperature before covering (a plate over the top of the tin is fine) and placing in the fridge to set completely. Let it set for at least 4 hours.

Video

📋 Notes

RECIPE TIP: A great tip to stop a cheesecake from cracking is to allow it cool slowly. You do this by letting it cool in the oven for half an hour after it has been turned off. Then, remove it from the oven and let it come to room temperature before covering the top and placing it in the fridge to cool completely.

Nutrition

Calories: 338kcal | Carbohydrates: 26g | Protein: 5g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 100mg | Sodium: 245mg | Potassium: 144mg | Sugar: 17g | Vitamin A: 855IU | Vitamin C: 10.2mg | Calcium: 82mg | Iron: 0.9mg

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