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Strawberry swirl cheesecake topped with fresh berries and a cup of strawberry sauce to the side
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Strawberry Swirl Cheesecake

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 cheesecake recipe, strawberry cheesecake, strawberry swirl cheesecake, strawberry swirl cheesecake recipe
Prep Time 15 minutes
Cook Time 45 minutes
Setting time 4 hours
Total Time 1 hour
Servings 16 slices
Calories 330kcal
Author Marie Roffey

Equipment

  • Springform pan*

Ingredients

  • ¾ cup Graham crackers crushed, or up to 1 cup
  • ¼ teaspoon  cinnamon
  • ¼ teaspoon  ground ginger
  • 3½ oz unsalted butter (melted)
  • 3 packages cream cheese (softened; 8 oz. packages)
  • ¾ cup  superfine sugar
  • 1½ 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)
  • 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 and line the base and sides of an 8-inch round springform tin with baking paper.
    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.
    Graham crackers crushed in a glass bowl
  • Add the cinnamon and ginger and combine.
    Graham crackers crushed in a glass bowl with cinnamon and ginger
  • Mix through the melted butter.
    Butter added to cheesecake crumbs
  • Press firmly into the bottom of the prepared tin.
    Pressing cheesecake crust into a 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.
    Beating cream cheese until smooth
  • Add the sugar and vanilla and beat well. Again, scrape down the sides as necessary.
    Sugar added to cream cheese in a glass bowl
  • Mix in the eggs and beat through.
    Adding eggs to the cheesecake mixture
  • Then, add the extra yolk and beat until fully incorporated.
    Yolk added to cheesecake mixture
  • Add the sour cream, salt, lemon juice, and zest, and beat well. The mixture should now be completely smooth and glossy.
    Adding sour cream to cheesecake mixture
  • Pour half of the cheesecake mixture over the base.
    Cheesecake mixture poured over graham cracker base

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.
    Dollops of sauce added to cheesecake in crust
  • Carefully spoon over the remaining cheesecake mixture.
    Pouring cheesecake mixture into a cake pan
  • Smooth out the top just a little, then again use a teaspoon to dollop over the remaining strawberry sauce.
    Dollops of strawberry sauce over cheesecake mixture after pouring over more cheesecake
  • Drag a knife through the little strawberry patches to give it a swirl effect.
    strawberry swirl cheesecake in the springform pan before baking
  • 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!
    Strawberry swirl cheesecake with fresh berries on top

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