Strawberry Swirl Cheesecake

This Strawberry Swirl Cheesecake is rich, creamy, and irresistibly fruity with a luscious swirl of real strawberry puree. Set atop a buttery graham cracker crust and baked to perfection, this dessert is perfect for holidays, birthdays, or whenever you’re craving a slice of something indulgent. The vibrant strawberry ribbons add a burst of flavor and a beautiful visual twist to the classic cheesecake.

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🛒 Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tbsp melted unsalted butter

For the Cheesecake Filling:

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• ½ cup sour cream
• ¼ cup heavy cream

For the Strawberry Swirl:

• 1 cup fresh strawberries (hulled)
• 2 tbsp sugar
• 1 tsp lemon juice

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⏱️ Prep Time:

• Prep: 20 min
• Bake: 55 min
• Chill: 4 hours (or overnight)

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🧑‍🍳 Instructions:

1. Preheat Oven to 325°F (160°C). Line a springform pan with parchment paper and lightly grease the sides.
2. Make the Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan. Bake for 10 minutes, then let cool.
3. Prepare the Swirl: Blend strawberries, sugar, and lemon juice until smooth. Simmer for 5–7 minutes to thicken slightly, then cool.
4. Make the Filling: Beat cream cheese until smooth. Add sugar, then vanilla, eggs (one at a time), sour cream, and heavy cream. Mix until creamy.
5. Assemble: Pour cheesecake filling over the crust. Drop spoonfuls of strawberry puree and use a knife to gently swirl.
6. Bake for 50–55 minutes, or until the center is almost set. Turn off the oven and let it cool inside with the door slightly open for 1 hour.
7. Chill in the fridge for at least 4 hours or overnight before slicing.

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💡 Tips:

• Use room-temperature cream cheese to avoid lumps.
• Don’t overmix the batter to prevent cracking.
• Wrap the springform pan with foil and place in a water bath for even baking.

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🧊 Storage:

Store in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices for up to 2 months.