Strawberry Swirl Cheesecake

A stunning baked strawberry swirl cheesecake featuring bright, glossy strawberry puree ribbons swirled through a rich, creamy filling on a buttery graham cracker crust. Eye-catching, bakery-worthy presentation with surprisingly easy technique.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Philadelphia strawberry swirl cheesecake, Strawberry Swirl Cheesecake, Strawberry swirl cheesecake bars, Strawberry swirl cheesecake recipe philadelphia, Strawberry swirl Cheesecake strain, Strawberry swirl cheesecake, no bake

Prep Time: 35

Cook Time: 1

Cooling Time: 1

Total Time: 2 35

Servings: slices

Calories: 480kcal

Cost: $18

Equipment

1 9 or 10-inch springform pan (Required for cheesecake)
1 Electric mixer (Hand or stand mixer)
1 Large roasting pan (For water bath)
2–3 sheets Heavy-duty aluminum foil (Wrap pan to prevent leaks)
1 Fine-mesh strainer (Strain puree)
1 Rubber spatula (Mixing and scraping)
1 Thin knife or offset spatula (Loosening edges)
1 Toothpick or skewer (For swirling design)

Ingredients

Graham Cracker Crust

2 cups graham cracker crumbs
⅓ cup granulated sugar
6 tablespoon melted butter
pinch salt

Strawberry Puree Swirl

2 cups strawberries - fresh
¼ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch - mixed with 2 tablespoon water
2 tablespoon water - for slurry

Creamy Cheesecake Filling

32 ounces cream cheese - room temperature
1 ¼ cups granulated sugar
1 cup sour cream
5 large eggs - room temperature
2 teaspoon vanilla extract
3 tablespoon all-purpose flour
¼ teaspoon salt

Water Bath

Heavy-duty aluminum foil - Wrap springform pan
Hot water - For roasting pan

Instructions

Preheat oven to 325°F. Combine graham cracker crumbs, sugar, melted butter, and salt. Press into pan, bake 10 minutes, cool, and wrap pan in foil.
Cook strawberries, sugar, and lemon juice until jammy. Add cornstarch slurry, cook until glossy, strain, and cool to room temperature.
Beat cream cheese until smooth, add sugar, then sour cream, vanilla, flour, and salt. Add eggs one at a time on low.
Pour filling over crust. Add dollops of cooled puree. Swirl with a toothpick or skewer without overmixing.
Place pan in water bath. Bake 60–70 minutes until edges set and center jiggles. Cool in oven 1 hour with door cracked.
Run knife around edges, release springform, unmold, and serve with remaining puree or fresh berries.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition