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Strawberry Swirl Cheesecake

Strawberry Swirl Cheesecake

There's something magical about the moment a Strawberry Swirl Cheesecake emerges from the oven, its surface delicately marbled with ruby-red swirls.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Course Cake flavors
Servings 12
Calories 450 kcal

Equipment

  • Mixing bowls

Ingredients
  

For the Graham Cracker Crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter melted
  • 1/4 cup granulated sugar
  • 1/2 teaspoon cinnamon optional

For the Cheesecake Filling:

  • 4 packages 32 oz total cream cheese, room temperature
  • 1 1/2 cups granulated sugar
  • 4 large eggs room temperature
  • 1/3 cup heavy cream
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons all-purpose flour
  • Zest of one lemon

For the Strawberry Swirl:

  • 2 cups fresh strawberries hulled
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch

Instructions
 

Step 1: Prepare the Crust

  • Preheat oven to 325°F (165°C).
  • Mix graham cracker crumbs, melted butter, sugar, and cinnamon until combined.
  • Press firmly into a 9-inch springform pan, going 1 inch up the sides.
  • Bake for 10 minutes, then let cool.

Step 2: Make the Strawberry Swirl

  • In a saucepan, simmer strawberries, sugar, and lemon juice for 5-7 minutes until softened.
  • Mix cornstarch with 1 tablespoon water, then stir into the strawberry mixture.
  • Cook for another 1-2 minutes until thickened.
  • Blend until smooth and strain for a seedless texture (optional). Let cool.

Step 3: Make the Cheesecake Filling

  • Beat cream cheese until smooth (2 min).
  • Gradually add sugar and beat until light and fluffy (2 min).
  • Add eggs one at a time, mixing just until incorporated.
  • Stir in heavy cream, vanilla, flour, and lemon zest until smooth.

Step 4: Assemble & Bake

  • Pour cheesecake batter over the cooled crust.
  • Drop spoonfuls of strawberry mixture on top and swirl with a skewer.
  • Bake at 325°F for 55-65 minutes, until the edges are set but the center jiggles slightly.
  • Turn off oven, crack door, and cool for 1 hour.
  • Chill in the fridge for at least 6 hours or overnight.

Notes

  • No Water Bath Needed! This method prevents cracks naturally.
  • Seasonal Adaptation: Use fresh strawberries in summer or high-quality preserves in winter.
  • Make Ahead: Can be made 2-3 days in advance and stored in the fridge.
  • Decoration Ideas: Top with whipped cream, edible flowers, or gold leaf for an elegant touch.
  • Substitutions:
    • Swap graham crackers for digestive biscuits or chocolate grahams.
    • Use sour cream instead of heavy cream for a tangier taste.
    • Gluten-free? Substitute cornstarch for flour.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 8gFat: 28gSugar: 32g
Keyword easy cheesecake recipe, No Water Bath Cheesecake, Strawberry Swirl Cheesecake
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