Strawberry Swirl Cheesecake

🍓 **Strawberry Swirl Cheesecake**

### **Description**

This **Strawberry Swirl Cheesecake** is a velvety, rich baked cheesecake with a buttery graham cracker crust and swirls of fresh strawberry puree throughout. The sweet and slightly tangy flavor of the cream cheese filling pairs perfectly with the fruity burst of strawberry, making it a show-stopping dessert for any occasion — from family dinners to special celebrations.

## 🧁 **Ingredients For Strawberry Swirl Cheesecake

### **For the Crust:**

* 1 ½ cups graham cracker crumbs (about 10 full crackers)
* ¼ cup granulated sugar
* 6 tbsp unsalted butter, melted

### **For the Strawberry Swirl:**

* 1 ½ cups fresh or frozen strawberries (hulled)
* 2 tbsp granulated sugar
* 1 tsp lemon juice
* 1 tsp cornstarch mixed with 1 tbsp water (slurry)

### **For the Cheesecake Filling:**

* 3 (8 oz) packages cream cheese, softened
* 1 cup granulated sugar
* 1 tsp vanilla extract
* 3 large eggs
* ½ cup sour cream
* ¼ cup heavy cream

## 🍓 **Instructions**

### 1. **Prepare the Crust:**

1. Preheat oven to 325°F (163°C).
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes. Let cool.

### 2. **Make the Strawberry Swirl:**

1. In a small saucepan, combine strawberries, sugar, and lemon juice.
2. Cook over medium heat until the strawberries break down, about 10 minutes.
3. Blend until smooth (optional for smoother texture), then return to the pan.
4. Stir in the cornstarch slurry and simmer for 2–3 minutes until thickened.
5. Cool to room temperature.

### 3. **Make the Cheesecake Filling:**

1. Beat cream cheese in a large bowl until smooth.
2. Add sugar and vanilla; beat until combined.
3. Add eggs one at a time, mixing on low speed until just incorporated.
4. Mix in sour cream and heavy cream until smooth.

### 4. **Assemble:**

1. Pour half of the cheesecake filling over the crust.
2. Drizzle several spoonfuls of the strawberry sauce over the batter.
3. Use a knife or skewer to swirl gently.
4. Repeat with the remaining batter and strawberry sauce.
5. Swirl the top again.

### 5. **Bake:**

1. Place the springform pan in a larger baking pan. Fill with hot water halfway up the sides (water bath).
2. Bake at 325°F (163°C) for 55–65 minutes, or until the edges are set and the center jiggles slightly.
3. Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour.
4. Refrigerate for at least 4 hours or overnight.

### 6. **Serve:**

* Run a knife around the edge before removing the springform.
* Top with fresh strawberries or whipped cream if desired.

## 📌 **Notes**

* For a firmer crust, bake an additional 2–3 minutes.
* Do not overmix the batter to avoid cracks.
* Always use room-temperature cream cheese for smooth blending.
* Water bath prevents cracking and gives a creamy texture.

## 💡 **Tips**

* Line the bottom of the springform pan with parchment paper for easy release.
* Chill overnight for best results.
* If you don’t want to do a water bath, place a tray of water on the lower rack to help with moisture.
* Use a toothpick to swirl in a decorative pattern.

## 🍽️ **Servings**

* **Yield:** 12 slices
* **Serving Size:** 1 slice

## 🧾 **Nutritional Information** *(Approximate per slice)*

| Nutrient | Amount |
| ————- | ———— |
| Calories | 380–420 kcal |
| Carbohydrates | 35 g |
| Sugar | 25 g |
| Fat | 28 g |
| Saturated Fat | 16 g |
| Protein | 6 g |
| Fiber | 1 g |
| Sodium | 220 mg |

> *Values may vary depending on ingredients used.*

## 🌱 **Benefits**

* **Strawberries**: High in vitamin C and antioxidants.
* **Calcium**: From cream cheese and sour cream.
* **Mood-lifting**: Desserts like cheesecake can enhance mood when enjoyed in moderation.

## ❓**Q\&A**

### **Q: Can I use frozen strawberries?**

**A:** Yes! Just thaw and drain excess liquid before cooking them down into the sauce.

### **Q: What if I don’t have a springform pan?**

**A:** You can use a deep pie dish or cake pan, but a springform is best for presentation and easy removal.

### **Q: How do I know when the cheesecake is done?**

**A:** The center should slightly jiggle when you gently shake the pan. It will firm up as it cools.

### **Q: Can I freeze it?**

**A:** Yes! Freeze the whole cheesecake or individual slices tightly wrapped for up to 2 months.

### **Q: Can I make this ahead?**

**A:** Absolutely! It tastes even better the next day after chilling overnight.