Get ready to indulge in a dessert that’s as stunning as it is delicious! The Ultimate Strawberry Swirl Cheesecake combines the creamy richness of classic cheesecake with the vibrant flavors of fresh strawberries, creating a treat that will have your taste buds dancing with joy. Perfect for any occasion, this show-stopping dessert is sure to impress your friends and family. With just a few simple ingredients and a little bit of love, you’ll be able to whip up a cheesecake that not only looks amazing but tastes heavenly. Dive into this recipe and discover the secret to achieving that perfect strawberry swirl!
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, pureed
- 1/4 cup strawberry jam
Instructions
- Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan thoroughly with butter or non-stick cooking spray.
- In a medium bowl, mix graham cracker crumbs with melted butter until the mixture resembles wet sand. Press the crumb mixture firmly into the bottom and slightly up the sides of the prepared springform pan to create the crust.
- In a large mixing bowl, beat the softened cream cheese with granulated sugar using an electric mixer until smooth and creamy, approximately 3-4 minutes. Ensure there are no lumps in the mixture.
- Add eggs one at a time to the cream cheese mixture, mixing thoroughly after each addition. Blend in the vanilla extract until completely incorporated.
- In a separate small bowl, combine the fresh strawberry puree with strawberry jam, stirring until well mixed.
- Pour the cream cheese mixture into the prepared crust, smoothing the top with a spatula.
- Drop spoonfuls of the strawberry puree mixture randomly over the top of the cheesecake. Use a knife or toothpick to create swirl patterns by gently dragging the strawberry mixture through the cream cheese base.
- Place the springform pan on a baking sheet to catch any potential drips. Bake in the preheated oven for 55-60 minutes, or until the center is almost set but still slightly jiggly.
- Remove from the oven and let the cheesecake cool at room temperature for 1 hour. Then refrigerate for at least 4 hours or overnight to allow it to set completely.
- Before serving, run a knife around the edges of the pan to loosen the cheesecake. Remove the springform ring and slice into 12 equal portions.
- Optionally, garnish with fresh strawberry slices or additional strawberry sauce before serving. Serve chilled and enjoy!
Tips
- Use Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This helps create a smooth and creamy texture without lumps.
- Don’t Overmix: When adding the eggs, mix just until incorporated. Overmixing can introduce air into the batter, which may cause cracks in your cheesecake.
- Swirl with Care: For the best swirl effect, use a knife or toothpick to gently drag the strawberry mixture through the cream cheese batter. Don’t overdo it—just a few swirls will create a beautiful marbled effect.
- Cool Gradually: After baking, allow the cheesecake to cool at room temperature before refrigerating. This gradual cooling helps prevent cracks from forming.
- Chill for Best Results: For optimal flavor and texture, refrigerate the cheesecake for at least 4 hours, or overnight if possible. This allows the flavors to meld beautifully.
- Garnish for Wow Factor: Just before serving, consider garnishing with fresh strawberry slices or a drizzle of strawberry sauce to elevate the presentation and flavor.
- Use a Water Bath: For an ultra-smooth cheesecake, consider baking your cheesecake in a water bath. This helps maintain a consistent temperature and prevents the edges from cooking too quickly. Enjoy making this delightful dessert and watch as it becomes a favorite in your household!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 8g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 125mg
