Strawberry Swirl Cheesecake

This Strawberry Swirl Cheesecake is rich, creamy, and topped with a sweet swirl of homemade strawberry sauce. With its buttery graham cracker crust and beautiful marbled topping, it’s an easy baked cheesecake recipe that looks impressive but is simple enough for beginners.

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Ingredients You’ll Need

Strawberry Swirl

• Frozen strawberries – or use fresh when in season. Swap with raspberries, blueberries, or blackberries.
• Lemon juice – fresh or bottled both work.
• Granulated sugar – white sugar is classic; brown sugar adds a richer taste.
• Cornstarch – arrowroot powder can be used instead.
• Cold water – helps thicken the strawberry sauce.

Graham Cracker Crust

• Graham cracker crumbs – or substitute vanilla wafers, shortbread cookies, or Oreos.
• Granulated sugar – optional if your cookies are already sweet.
• Salted sweet cream butter – or use unsalted butter plus a pinch of salt.

Cheesecake Batter

• Granulated sugar – balances the tangy cream cheese.
• Cornstarch – helps prevent cracking and keeps the filling smooth.
• Cream cheese, softened – Use full-fat cream cheese for the creamiest texture.
• Sour cream – plain Greek yogurt works as a substitute.
• Pure vanilla extract – for rich flavor.
• Eggs – bring to room temperature for easier mixing.

See the recipe card for full information on ingredients and quantities.

How to Make Strawberry Swirl Cheesecake

1. Make the strawberry swirl: Cook strawberries with lemon juice in a saucepan until softened, then add sugar. Stir in the cornstarch slurry and simmer on the stove until thickened. Set aside to cool.
2. Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the springform pan and bake briefly. Reduce the oven temperature afterward.
3. Mix the batter: Beat cream cheese and sour cream in a large bowl with an electric mixer until smooth. Add sugar, cornstarch, and vanilla, then mix in the eggs one at a time.
4. Assemble: Pour cheesecake batter over the crust. Add strawberry sauce in dollops or drizzle on top of the cheesecake, then swirl with a wooden skewer, knife, or chopstick for the marbled swirl effect.
5. Bake in a water bath: Wrap the springform pan in aluminum foil, set it inside a roasting pan, and pour hot water around it. Bake low and slow until set.
6. Cool and chill: Let the cheesecake rest in the oven with the door cracked, then refrigerate for at least 8 hours (overnight is best).
7. Serve: Release from the springform pan, slice with a warm knife, and enjoy your homemade strawberry swirl cheesecake!

Storage Instructions

• Store: Keep cheesecake covered in the refrigerator for up to 5 days.
• Freeze: Wrap tightly in plastic wrap and aluminum foil, then store in the freezer for up to 2 months. Thaw overnight in the fridge before serving.
• Serve: Cheesecake is best enjoyed chilled, but let slices rest at room temperature for 10–15 minutes for a creamier texture.

More Cheesecake Recipes to Try

• Classic Cheesecake Recipe – A rich and creamy cheesecake that never goes out of style.
• Woolworth Cheesecake – Inspired by the famous old-fashioned dessert with a buttery crust.
• Turtle Cheesecake – Chocolate, caramel, and pecans combine for an indulgent treat.
• Reese’s Cheesecake – Perfect for peanut butter lovers, packed with chocolate and Reese’s pieces.

If you’ve tried this Strawberry Swirl Cheesecake Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.

5 from 5 votes

Strawberry Swirl Cheesecake

Author — Jennifer Fishkind

Serves — 10

This baked Strawberry Swirl Cheesecake features a buttery graham cracker crust, rich and creamy cheesecake filling, and a sweet, marbled strawberry swirl topping.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 50 minutes mins

Rest and Chill Time 9 hours hrs

Total Time 11 hours hrs 20 minutes mins

Ingredients

 

Strawberry Swirl

• ▢ 2 cups frozen strawberries
• ▢ 1 teaspoon lemon juice
• ▢ 4 tablespoons granulated sugar
• ▢ 1½ tablespoons cornstarch
• ▢ 1½ tablespoons cold water

Graham Cracker Crust

• ▢ 2 cups graham cracker crumbs
• ▢ 4 tablespoons granulated sugar
• ▢ ½ cup salted sweet cream butter melted

Cheesecake Batter

• ▢ 1½ cups granulated sugar
• ▢ 3 tablespoons cornstarch
• ▢ 32 ounces (4 8-ounce) packages of cream cheese softened
• ▢ ¾ cup sour cream room temperature
• ▢ 2 teaspoons pure vanilla extract
• ▢ 6 large eggs room temperature

Instructions

 

• Add the frozen strawberries and lemon juice to a 2 to 3-quart heavy-bottomed saucepan over medium-high heat. Stir often. Bring to a low simmer and cook for 5-8 minutes, mashing and stirring the fruit as it cooks. (It’s important to break down the strawberries as much as possible.)
  2 cups frozen strawberries, 1 teaspoon lemon juice
• Add the sugar and continue to cook for another 5 minutes, stirring constantly.
  4 tablespoons granulated sugar
• Add the cornstarch and cold water to a small bowl. Stir to combine completely.
  1½ tablespoons cornstarch, 1½ tablespoons cold water
• Add to the strawberry mixture and continue to stir constantly until the mixture thickens. Remove from the heat and allow to cool.
• Preheat the oven to 350°F. Line a 9 x 3 springform pan with a parchment paper circle. Generously spray the springform pan with nonstick cooking spray. Set it aside. (Be sure the oven rack is on the medium rung.)
• Add the graham cracker crumbs and sugar to a medium-sized mixing bowl. Stir to combine.
  2 cups graham cracker crumbs, 4 tablespoons granulated sugar
• Pour the melted butter over the crumb mixture and stir to coat the graham cracker crumb mixture completely.
  ½ cup salted sweet cream butter
• Press the buttered crumb mixture into the bottom of the springform pan. Bake for 10 minutes. Reduce the oven temperature to 325°F. Allow the crust to cool.
• Wrap the outside of the springform pan in 2 oversize pieces of heavy-duty aluminum foil. Be sure to wrap all the way up the sides of the pan. Set it aside.
• Add the granulated sugar and cornstarch to a small mixing bowl. Stir to combine completely.
  1½ cups granulated sugar, 3 tablespoons cornstarch
• Using a stand mixer or a large mixing bowl and a handheld mixer on medium-low speed, beat the cream cheese and sour cream. Mix just until smooth.
  32 ounces (4 8-ounce) packages of cream cheese, ¾ cup sour cream
• Add the granulated sugar mixture and vanilla, and continue to mix on medium-low speed for another 1-1½ minutes until well incorporated.
  2 teaspoons pure vanilla extract
• Lower the mixer speed to low. Add the eggs one at a time, mixing well after each egg. Mix just until no yellow streaks remain.
  6 large eggs
• Pour the cheesecake batter on top of the crust. Gently tap the springform pan to help release any air bubbles.
• There are a couple of ways to add the strawberry swirl: 1) You can fill a disposable piping bag or ziplock bag with a corner snipped off with the strawberry mixture. Insert the tip of the baggie about a ¼ inch in different spots around the cheesecake. 2) You can also drizzle the strawberries over the cheesecake filling. With any of the methods, use a knife, chopstick, or a skewer to swirl the strawberries. (I chose to use a disposable piping bag and a chopstick. It comes down to preference)
• Place the foil-wrapped springform in an oversized roasting pan. (I use a disposable turkey roasting pan) Place the roasting pan on the middle rack of the oven.
• Pour boiling water into the roasting until it comes up about 1 inch on the outside of the springform pan.
• Bake for 1 hour and 40 minutes. Turn the oven off and crack the oven door open about 1 inch. Leave the cheesecake to sit in the oven for 1 hour.
• Remove the cheesecake from the oven and the water bath. Remove the foil. Carefully run a knife with a thin blade around the sides of the cheesecake. Cover the top of the springform pan with foil and chill in the refrigerator for at least 8 hours.
• Remove the cheesecake from the refrigerator. Release the springform pan sides. Use a sturdy spatula to remove the cheesecake from the bottom of the springform pan. Place the cheesecake onto a serving plate or a disposable cake circle. Slice into 10 slices before serving.

Jenn’s Notes

Storage:

• To Store: Store any leftovers covered in the refrigerator for up to 5 days.
• To Freeze: You can freeze the strawberry swirl cheesecake for up to 2 months. Allow the cheesecake to thaw overnight before slicing and serving.

Tips:

• Try to keep the mixer speed at or below medium-low speed. Air is not your friend when making cheesecake.
• You can substitute strawberry preserves for the homemade strawberry swirl. Just be sure to remove the large chunks of strawberry. The chunks will sink to the bottom of the cheesecake.
• If the homemade strawberry swirl appears a bit anemic, you can add 1-2 drops of strawberry gel food coloring.
• Always make sure your cream cheese, sour cream, and eggs are at room temperature. This will make blending the cream cheese and sour cream much easier. The longer you have to blend the cream cheese, and sour cream means more air in the cheesecake filling.

Nutrition Info

Calories: 725kcal | Carbohydrates: 65g | Protein: 11g | Fat: 48g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 224mg | Sodium: 520mg | Potassium: 259mg | Fiber: 1g | Sugar: 49g | Vitamin A: 1755IU | Vitamin C: 17mg | Calcium: 142mg | Iron: 1mg

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