This strawberry swirl cheesecake is a delicious, creamy, homemade cheesecake recipe topped with a fresh strawberry swirl. This mouthwatering dessert is easy to make and everyone will enjoy.
Strawberry cheesecake is one of my all-time favorite varieties of the classic dessert. If you think about all the cheesecakes you’ve ever seen, chances are that strawberry cheesecake is the one that comes to mind first. I love both making and enjoying this classic dessert, and so does my family. The thing is, though, that after a while, even the most beloved recipe becomes old hat. That’s why I love this variation. Rather than strawberry filling or fresh strawberries on top, this cheesecake features a fresh strawberry compote that’s swirled into the top of the cheesecake itself! It’s so good, and it looks so fancy. BUT it’s actually super easy to make.
Strawberry Swirl Cheesecake
This decadent cheesecake starts with a homemade graham cracker crust. Then it’s filled with rich, sweet, and tangy cheesecake. Finally, I swirl a homemade strawberry compote into the very top of the cheesecake before baking it. What I end up with is a fun twist on the classic cheesecake. The strawberry swirl is so pretty, and the cheesecake has all the classic strawberry cheesecake flavor that we all know and love.
Why You’ll Love This Strawberry Swirl Cheesecake Recipe
- It’s a rich, creamy, and delicious cheesecake with a fresh strawberry swirl that makes it even more delicious.
- It’s the perfect dessert recipe that everyone will enjoy.
- It uses simple ingredients that are easily found at the grocery store.
Strawberry Swirl Cheesecake Ingredients
You’ll only need a few simple ingredients to make this recipe. Most of them are already in your kitchen right now, and the ones that aren’t are only a short trip to the grocery store away. The actual measurements are in the recipe card at the bottom of the post.
- Graham cracker crumbs
- Melted butter
- Cream cheese
- Vanilla extract
- Large eggs
- Fresh strawberries
- Lemon juice
How to Make Strawberry Swirl Cheesecake
This is a baked cheesecake, but don’t let that deter you. Cheesecakes aren’t the terrible beasts that people think they are. This is actually a very easy recipe!
Step 1: Prep
Preheat the oven to 325 degrees. Then, spray and line the bottom and sides of a 9-inch springform pan with parchment paper and spray again.
Step 2: Make the Crust
Mix the graham cracker crumbs, sugar, and melted butter together in a small bowl. Then, press the mixture into the bottom and up the sides of the prepared pan.
Step 2: Make the Cheesecake
Beat the cream cheese, sugar, and vanilla until light and fluffy. Then, add the eggs one at a time, beating on low speed after each addition until blended. Pour the cheesecake batter over the graham cracker crust.
Step 3: Make the Strawberry Mixture
Combine the strawberries, sugar, cornstarch, water, and lemon juice in a small saucepan. Cook until thickened, stirring constantly. Remove from heat and let the sauce cool.
Step 4: Make the Swirl
Spoon the strawberry mixture on top of the cheesecake in even locations. Then, use a toothpick, wooden skewer or knife to gently swirl the sauce around, being careful not to over swirl.
Step 5: Prep for Baking
Place the cheesecake on a large piece of aluminum foil and wrap the foil up and around the sides of the pan. Then, place the foil-wrapped pan in a shallow pan or roasting pan and add hot water until it reaches halfway up the cheesecake pan.
Step 6: Bake
Bake for 1 hour and 10 minutes or until the center is slightly jiggly but not wet, like set Jello.
Step 7: Cool
Remove the cheesecake from the oven and let it cool in the shallow pan for about 45 minutes. Then, remove it from the pan and set it on a wire rack to cool enough to put in the fridge. Finally, chill for at least 4 hours or overnight in the refrigerator.
- Always wrap your springform pan in aluminum foil. Even new springform pans won’t necessarily seal completely. The foil keeps the water out of your cheesecake.
- It’s important to fill the water halfway up the cheesecake for even cooking and cooling. Too much water will trap too much heat and later cool too slowly, while too little water will do the opposite.
- Stop mixing the strawberry sauce into the cheesecake as soon as it’s swirled a bit. You want a white and red-swirled top, not pink mud.
- Use your favorite graham crackers for the crust – regular, cinnamon, and chocolate all work well.
- Try using any of your favorite berries to make the swirl sauce.
- You can use a no-bake cheesecake batter for this recipe, as well. Just bake the crust, let it cool, and then fill and swirl.
What to Serve with Strawberry Swirl Cheesecake
Cheesecake is always delicious with a glass of milk or a cup of coffee or tea. It’s also a fantastic dessert after almost any meal of your favorite meat. Cheesecake is so versatile, there’s really nothing that you can’t pair it with as a dessert. Speaking of dessert, this cheesecake also makes a great addition to any party or holiday dessert table.
How do you make the swirls on a cheesecake?
Before baking the cheesecake spoon the berry sauce in dollops over the top. Then, use a toothpick to gently make a swirling motion, starting in the center of the spooned sauce and working outward. DO NOT overdo it. It’s easy to go from a swirl to mud. Gently, move the toothpick from one spooned sauce area to the next, swirling out the spooned area and drawing it into the next until you’re all done.
Why do you wrap a springform pan in foil?
You might think it has something to do with the baking process, but it’s actually to either protect the cheesecake or your oven. Even the best springform pan may not seal as well as you’d like. If you’re baking a cheesecake in a water bath, the foil keeps the water out of the cheesecake. If you’re baking a cheesecake without a water bath, the foil keeps any leakage from making a mess in your oven.
What is the purpose of a water bath for cheesecake?
The water bath helps distribute the heat evenly and maintains a humid environment. This helps prevent cracking as the cheesecake expands and contracts during the baking and cooling process.
How long should a cheesecake stay in the springform pan after baking?
The cheesecake should stay in the springform pan until it’s been chilled for a minimum of 4 hours or overnight.
How long does cheesecake last in the fridge?
Cheesecake will keep for up to 4 days in the refrigerator in an airtight container.
How to Store Strawberry Swirl Cheesecake
Store this cheesecake in an airtight container for up to 4 days in the refrigerator. For longer storage, wrap the cheesecake tightly in a double layer of plastic wrap and a layer of foil and place in the freezer for up to a month.
Try This Delicious Strawberry Cheesecake Recipe Today
This strawberry swirl cheesecake is a new take on a classic dessert. This homemade cheesecake is made from scratch, and it’s so easy to make! You’ll have no problems, and everyone always loves it. That’s the best combination if you ask me. Give this recipe a try, and I guarantee you’ll find yourself making it again and again!
More Delicious Strawberry Recipes You’ll Enjoy
Strawberry Pretzel Dessert – A delicious summer dessert made with a sweet cream cheese filling, strawberry pie filling with fresh strawberries all on top of a sweet and salty pretzel crust.
Homemade Strawberry Crisp – This strawberry crisp recipe is made with fresh strawberries with a delicious crunchy crisp topping.
Strawberry Lemonade Cream Cheese Poke Cake – This delicious and refreshing strawberry cake is filled with a delicious cream cheese lemonade pie filling, topped with cool whip and garnished with fresh strawberries and a lemon slices.
And, these Stuffed Strawberries, from Deliciously Seasoned, are an easy snack or dessert recipe that is light and refreshing.
Strawberry Swirl Cheesecake
- Preheat the oven to 325° and spray and line the bottom and sides of a 9-inch springform pan with parchment paper.
Graham Cracker Crust
- In a small bowl, mix graham cracker crumbs, sugar and melted butter together until combined.
- Press on the bottom and up the sides in the prepared pan.
- In a medium bowl, beat cream cheese, sugar and vanilla together until light and fluffy
- Add eggs, one at a time. Beat on low speed after each addition until blended.
- Pour into the graham cracker crust.
- In a small saucepan over medium heat, add strawberries, sugar, cornstarch, water, and lemon juice.
- Cook until thickened, stirring constantly.
- Once the sauce has thickened, let cool then spoon mixture on top of the cheesecake in different places.
- Next, take a toothpick or knife and swirl the strawberry sauce around to achieve a swirl effect.
- Place cheesecake on aluminum foil and wrap the foil up around the sides.
- Place in a shallow pan or roasting pan.
- Add hot water halfway up the cheesecake pan (this helps the cheesecake from cracking).
- Bake for 1 hour and 10 minutes or until the center is almost set and still a little jiggly.
- Carefully remove from the oven and let the water cool enough in the roasting pan before removing the cheesecake, then set the cheesecake on a wire rack to cool. Once cool enough, place in the refrigerator and chill for 4+ hours or overnight.
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