Strawberry Swirl Cheesecake (Printable Version)
Creamy, tangy cheesecake pairs with luscious strawberry swirls for a visually stunning and delicious dessert.
# Ingredients:
→ Strawberry Sauce
01 -
225 grams fresh or frozen strawberries, hulled
02 -
50 grams granulated sugar
03 -
15 millilitres lemon juice
04 -
8 grams cornstarch mixed with 15 millilitres water
→ Crust
05 -
150 grams graham cracker crumbs
06 -
65 grams granulated sugar
07 -
115 grams unsalted butter, melted
→ Cheesecake Filling
08 -
680 grams cream cheese, softened
09 -
200 grams granulated sugar
10 -
3 large eggs
11 -
5 millilitres vanilla extract
12 -
240 grams sour cream
13 -
60 millilitres heavy cream
# Steps:
01 -
Combine strawberries, sugar, and lemon juice in a small saucepan over medium heat. Cook until the strawberries soften, about 5–7 minutes.
02 -
Mash the strawberries with a potato masher or fork to form a puree. Stir in the cornstarch slurry and cook 1–2 minutes until thickened. Remove from heat and allow to cool completely. Strain for a smoother texture if desired.
03 -
Preheat oven to 160°C (325°F). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until thoroughly combined.
04 -
Press the crust mixture firmly and evenly into the base of a 23 cm springform pan. Bake for 8–10 minutes. Remove and allow to cool.
05 -
In a large bowl, beat softened cream cheese and sugar with an electric mixer until smooth and fluffy, about 2–3 minutes. Add the eggs one at a time, mixing well after each addition. Add vanilla extract, sour cream, and heavy cream; blend just until combined.
06 -
Pour the cheesecake filling onto the cooled crust and smooth the top. Drop spoonfuls of cooled strawberry sauce over the filling. Using a knife or skewer, gently swirl the sauce to create a marbled effect.
07 -
Place the springform pan inside a larger baking tray. Add 2–5 cm of hot water to the tray to form a water bath. Bake for 55–65 minutes, until edges are just set but the centre jiggles slightly when shaken.
08 -
Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour. Remove from the water bath, then cool completely at room temperature.
09 -
Refrigerate the cheesecake for a minimum of 6 hours, or overnight, for optimal texture and flavour.
10 -
Run a knife around the edges of the pan and remove the springform ring. Slice and present with additional strawberry sauce or fresh strawberries as garnish.
# Notes:
01 -
Allow cream cheese, eggs, and sour cream to reach room temperature for a smooth, lump-free filling.
02 -
A water bath and gradual cooling process help prevent surface cracks.