This homemade Strawberry Swirl Cheesecake recipe is made with a buttery graham cracker crust that sits below a creamy vanilla cheesecake batter and is topped with a sweet strawberry swirl.
Don’t worry about the springform pan or preparing the water bath because I will walk you through the simple steps to create the best-baked cheesecake you’ve ever tasted.
How To Make Strawberry Swirl Cheesecake
Our baked Strawberry Swirl Cheesecake is just as rich and creamy as my classic cheesecake recipe, but this one’s been revised to include an added fruity flavor.
While a from-scratch cheesecake may seem daunting at first, there’s nothing complicated about making this delightful dessert.
A homemade graham cracker crust sits in the bottom of a springform pan which is filled with a light and fluffy cheesecake mixture, then it’s topped with a strawberry sauce swirl, and baked low and slow.
I’m not sure why the water bath seems so scary because it’s such an easy step that creates the creamiest cheesecake and reduces the chance of cracking. Trust me when I tell you that this is the best strawberry cheesecake recipe with a beautiful strawberry swirl!
What is a Water Bath for Cheesecakes
A water bath, also known as a bain-marie, is a method for baking delicate desserts like cheesecake. The process involves placing the springform pan in a larger pan with boiling water. This will help the cheesecake bake more evenly and will also keep the cake from drying out or possibly cracking.
While you can make a cheesecake without a water bath, you won’t get the same results.
Why We Love Strawberry Swirl Cheesecake
- Easy to make with my step-by-step instructions.
- Uses a handful of simple kitchen staple ingredients.
- Creamy cheesecake complements the fresh flavor of the strawberries.
- Light, fluffy, smooth cream cheese mixture is a delicious contrast to the crunchy crust below.
- Perfect dessert for a dinner party, Valentine’s Day, spring celebrations, potlucks, or simply when you crave a slice.
Strawberry Swirl Cheesecake Ingredients
- Frozen strawberries
- Lemon juice
- Granulated sugar
- Cornstarch
- Water
- Graham cracker crumbs
- Salted sweet cream butter
- Cream cheese, softened
- Sour cream
- Pure vanilla extract
- Eggs
Substitutions and Additions
- Create Your Crust: You can replace the graham crackers with vanilla wafers, shortbread cookies, Golden Oreos, or even Oreos to create your crust.
- Substitute The Strawberries: You can substitute strawberry preserves or strawberry jam for the homemade strawberry sauce.
- Swap The Swirl: You can use almost any type of berry to make your fruit-flavored swirl. Try swapping the strawberries for blueberries, raspberries, or blackberries.
Recommended Tools
- 2 to 3-quart heavy-bottomed saucepan
- Mixing bowls
- 9 x 3 springform pan
- Parchment paper
- Heavy-duty aluminum foil
- Stand mixer or Handheld mixer
- Piping bag
- Oversized roasting pan
How to Make Strawberry Swirl Cheesecake
- Simmer The Strawberries: Cook the strawberries and lemon juice over medium-high heat and bring to a low simmer. Cook for 5-8 minutes, mashing and stirring the fruit as it cooks. Add the sugar to the strawberries and continue to cook for another 5 minutes, stirring constantly.
Pro tip: It’s important to break down the strawberries as much as possible. - Make The Strawberry Sauce: Combine the cornstarch and cold water and add it to the strawberry mixture. Stir constantly until the mixture thickens. Remove from the heat and allow to cool.
- Create The Crust: Combine the graham cracker crumbs and sugar. Pour the melted butter over the crumb mixture and stir to coat. Press the buttered crumb mixture into the bottom of the springform pan and bake at 350 degrees Fahrenheit for 10 minutes. Allow the crust to cool.
- Prepare The Pan: Wrap the outside of the springform pan in 2 oversize pieces of heavy-duty aluminum foil. Set it aside.
- Make The Cheesecake Mixture: Beat together the cream cheese and sour cream until smooth, then add the sugar/cornstarch mixture and vanilla. Mix until well incorporated. Lower the mixer, and add the eggs one at a time. Pour the cheesecake batter on top of the crust. Gently tap the springform pan to help release any air bubbles.
- Prepare The Water Bath: Place the foil-wrapped springform in an oversized roasting pan and place it on the middle rack of the oven. Pour boiling water into the roasting pan until it comes up about 1 inch on the outside of the springform pan.
- Bake: Bake at 325 degrees Fahrenheit 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.
- Chill: Remove the cheesecake from the water bath, remove the foil, then run a knife around the sides of the cheesecake. Cover the top with foil and refrigerate for at least 8 hours.
- Slice and Serve: Remove the cheesecake from the springform pan, place onto a serving plate, slice, and serve. Enjoy!
How To Add The Strawberry Swirl
There are a couple of ways to add the strawberry swirl:
- 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.
- 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)
How To Remove Strawberry Swirl Cheesecake from the Springform Pan
To remove your cheesecake from the springform pan, you must first make sure the cheesecake has been properly chilled and is still cold. Then, unbuckle the springform pan and remove the circular band. If it sticks, you can run a small knife around the inside edge of the pan, starting at the top and working your way down. Transfer your cheesecake to the serving dish and slice.
Baked Vs No Bake Cheesecake
Baked cheesecakes most often contain eggs and are baked low and slow. The texture is generally dense, rich, creamy, and smooth.
No bake cheesecakes usually contain gelatin, which acts as a natural thickening agent. The texture is generally more light and fluffy than its baked counterpart. In my no bake cheesecakes, I use a whipped topping in my filling; it sets up firm in the fridge and has a soft and silky smooth texture.
Tips For Making Strawberry Cheesecake
- 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.
How to Store Cheesecake
- 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.
More Easy Cheesecake Recipes
More Delicious Strawberry Recipes
- Strawberry Fudge
- Strawberry Cheesecake Bites
- Strawberry Kiss Cookies
- Strawberry Snacking Cake
- Strawberry Cheesecake Poke Cake
- Strawberry Crunch Poke Cake
- Strawberry Shortcake Trifle
Strawberry Swirl Cheesecake
Serves — 10
Strawberry Swirl Cheesecake has a homemade graham cracker crust, a creamy cheesecake center, and a strawberry swirl on top. Perfectly pretty for Valentine's Day or any special occasion.
Prep Time 30 minutes
Cook Time 1 hour 50 minutes
Rest and Chill Time 9 hours
Total Time 11 hours 20 minutes
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.)
- Add the sugar and continue to cook for another 5 minutes, stirring constantly.
- Add the cornstarch and cold water to a small bowl. Stir to combine completely.
- 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.
- Pour the melted butter over the crumb mixture and stir to coat the graham cracker crumb mixture completely.
- 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.
- 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.
- Add the granulated sugar mixture and vanilla, and continue to mix on medium-low speed for another 1-1½ minutes until well incorporated.
- 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.
- 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.
- 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
