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Strawberry Cheesecake Recipe

Beautiful STRAWBERRY SWIRL CHEESECAKE is an easy dessert recipe made with simple homemade strawberry sauce and smooth, creamy baked cheesecake.
Course Dessert
Cuisine American
Keyword strawberry cheesecake, strawberry cheesecake recipe, strawberry cheesecake recipes, strawberry swirl cheesecake
Prep Time 15 minutes
Cook Time 45 minutes
Setting time 4 hours
Total Time 1 hour
Servings 16 slices
Calories 330kcal
Author Isabel Laessig

Equipment

Ingredients

  • 2 packages graham crackers crushed
  • ¼ teaspoon  cinnamon
  • ¼ teaspoon  ground ginger
  • 1 stick unsalted butter melted
  • 3 packages cream cheese softened; 8 oz. packages
  • ¾ cup  sugar
  • 1½ teaspoons  vanilla extract
  • 2  large eggs room temp
  • 1  egg yolk room temp
  • 1 cup light sour cream room temp
  • ½ lemon juice and zest
  • pinch  of salt
  • ⅔ cup strawberry sauce

Instructions

Creating the graham cracker crust

  • Preheat the oven to 160°C / 325°F / 140°C fan forced. Grease the base and sides of an 8-inch round springform tin with butter or nonstick spray.
    Crush graham crackers in a food processor until they are a fine crumb. If you don’t have a food processor or blender, put them in a bag and crush them with a rolling pin.
    2 packages graham crackers
    crushed graham cracker in a bowl
  • Add the cinnamon and ginger and combine.
    ¼ teaspoon  cinnamon, ¼ teaspoon  ground ginger
    crushed graham cracker with spices in a bowl
  • Mix through the melted butter.
    1 stick unsalted butter
    melted butter in a bowl with crushed graham cracker
  • Press firmly into the bottom of the prepared tin.
    pressing graham cracker crush into pan
  • Bake for 10 minutes then set aside while you make the filling.
    Baked cheesecake crust in a pan

Creating the cheesecake filling

  • Using a stand mixer with the paddle attachment or an electric hand mixer, 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.
    3 packages cream cheese
    beating cream cheese in a mixture bowl
  • Add the sugar and vanilla and beat well. Again, scrape down the sides as necessary.
    ¾ cup  sugar, 1½ teaspoons  vanilla extract
    sugar and vanilla extract over beaten cream cheese
  • Mix in the eggs and beat through.
    2  large eggs
    2 eggs in cheesecake mixture
  • Then, add the extra yolk and beat until fully incorporated.
    1  egg yolk
    1 egg yolk in cheesecake mixture
  • Add the sour cream, salt, lemon juice, and zest, and beat well. The mixture should now be completely smooth and glossy.
    1 cup light sour cream, pinch  of salt, ½ lemon
    sour cream and lemon zest in cheesecake mixture
  • Pour half of the cheesecake mixture over the base.
    half cheesecake mixture in pan

Putting the strawberry swirl cheesecake together

  • With a teaspoon, dollop about half the strawberry sauce in small blobs over the top of the cheesecake mixture you just added to the base.
    ⅔ cup strawberry sauce
    dollops of strawberry sauce in the middle of the cheesecake
  • Carefully spoon over the remaining cheesecake mixture.
    pouring remaining cheesecake mixture into pan
  • Smooth out the top just a little, then again use a teaspoon to dollop over the remaining strawberry sauce.
    strawberry sauce dollops on the top of the cheesecake
  • Drag a knife or toothpick through the little strawberry patches to give it a swirl effect.
    strawberry sauce swirled on cheesecake
  • 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.
    After a half hour, 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.
    Remove from the pan, serve, and enjoy!
    baked strawberry cheesecake

Video

Notes

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.
Try our Easy Instant Pot Cheesecake Recipe (Raspberry Cheesecake) next!

Nutrition

Calories: 330kcal | Carbohydrates: 27g | Protein: 5g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 98mg | Sodium: 237mg | Potassium: 145mg | Fiber: 1g | Sugar: 18g | Vitamin A: 819IU | Vitamin C: 10mg | Calcium: 82mg | Iron: 1mg