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Judy John

Strawberry Swirl Cheesecake

This Strawberry Swirl Cheesecake combines rich cheesecake filling with homemade strawberry sauce swirled throughout for a beautiful dessert packed with creamy texture and fruity flavor.
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 18 slices
Course: Dessert, Snack
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs finely crushed
  • 6 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
Cheesecake Filling
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
Strawberry Swirl
  • 2 cups strawberries fresh or frozen
  • 0.25 cup granulated sugar
  • 1 tbsp lemon juice

Equipment

  • Mixing Bowl
  • Springform Pan
  • Electric Mixer
  • Saucepan
  • Spatula
  • Measuring Cups
  • Freezer
  • Tray
  • Oven
  • Cooling Rack

Method
 

  1. Preheat the oven and prepare a springform pan with parchment if desired.
  2. Mix crust ingredients, press firmly into the pan, and bake until lightly set.
  3. Cook strawberries, sugar, and lemon juice until thickened, then cool slightly.
  4. Beat cream cheese and sugar until smooth. Add eggs and vanilla until combined.
  5. Pour filling over the crust. Spoon strawberry sauce on top in small portions.
  6. Swirl gently with a knife to create ribbons without overmixing the colors.
  7. Bake until the center is slightly set. Chill completely before slicing and serving.

Notes

For a softer crust, reduce baking time slightly. For a crispier base, bake a few minutes longer. Freeze the fully cooled cheesecake without toppings for up to two months. Thaw overnight in the refrigerator before serving. Use a warm knife for clean slices and attractive swirls. Customize flavors with raspberry, blueberry, or mixed berry sauces. Store covered in the refrigerator for up to five days.