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Strawberry Swirl Cheesecake

A decadent dessert that combines the creamy richness of cheesecake with the vibrant flavors of fresh strawberries, resulting in a beautiful marbled presentation.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dessert, Sweets
Cuisine: American, Bakery
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups crushed digestive biscuits or graham crackers Provides a crunchy, buttery foundation.
  • 1/2 cup unsalted butter, melted Adds richness and flavor.
  • 2 tablespoons granulated sugar Enhances the crust sweetness.
For the cheesecake filling
  • 24 ounces cream cheese, softened Creamy and tangy for filling.
  • 1 cup granulated sugar Sweetens the cheesecake.
  • 3 large eggs, room temperature Helps create a smooth texture.
  • 1 teaspoon pure vanilla extract Adds depth of flavor.
  • 1/2 cup sour cream Provides tanginess and creaminess.
  • 1/4 cup heavy cream Enhances richness.
For the strawberry swirl
  • 1 cup fresh strawberries, pureed Brings fresh fruit flavor.
  • 2 tablespoons granulated sugar Sweetens the strawberry puree.
  • 1 teaspoon lemon juice Balances the sweetness.

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing it or lining it with parchment paper.
  2. In a medium bowl, combine the crushed digestive biscuits, melted butter, and granulated sugar. Mix thoroughly and press into the bottom of the prepared pan. Bake for 10 minutes and set aside to cool.
Cheesecake Filling
  1. In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well after each addition. Mix in vanilla extract, sour cream, and heavy cream until smooth.
  2. Pour the cream cheese filling over the cooled crust in the springform pan.
Strawberry Swirl
  1. In a small saucepan, combine pureed strawberries, granulated sugar, and lemon juice. Heat over medium heat, stirring until thickened (5-7 minutes). Let cool slightly. Spoon dollops over the cheesecake filling and swirl with a knife.
Baking
  1. Bake the cheesecake for about 55-60 minutes until the edges are set but the center is slightly jiggly.
  2. Turn off the oven, crack the door, and let cool for 1 hour. Refrigerate for at least 4 hours or overnight before serving.

Notes

Consider adding a splash of strawberry extract for more flavor. Use stored strawberry sauce for faster prep. Garnish with fresh strawberries or chocolate sauce for an elegant touch.