Strawberry Swirl Cheesecake with Graham Crust
Ribbons of strawberry running through a white filling are what sell this cheesecake, and they come from nothing more than strawberries, a little sugar and a squeeze of lemon. Blend them, strain out the seeds, then simmer the puree until it has reduced by half. That step is easy to rush and worth not rushing: a thick, concentrated puree swirls cleanly, while a thin one sinks and leaves wet streaks in the filling.
Underneath is a graham cracker crust pressed into a 9-inch springform pan and baked for ten minutes. The filling is four blocks of room-temperature cream cheese beaten smooth with sugar, then the eggs added one by one, then sour cream, vanilla and salt. Spoon dollops of the cooled puree over the top and drag a knife through them in loose loops. Fewer passes give bolder swirls.
The water bath and the slow cool-down are where patience pays off. The pan sits in hot water and bakes at 325°F until the edges are set and the center still wobbles, then rests in the turned-off oven with the door cracked for an hour. Honestly, I find the overnight chill makes the best texture of all, dense and creamy, with a crust that stays crisp. A knife dipped in hot water gives neat slices.
If you are planning a dessert table, my dessert collection has a few simpler bakes to sit beside it.
PrintStrawberry Swirl Cheesecake
A creamy vanilla cheesecake on a graham cracker crust, marbled with a reduced fresh strawberry puree and baked gently in a water bath.
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
Ingredients
- 2 cups graham cracker crumbs (crust)
- 1/4 cup granulated sugar (crust)
- 1/2 cup unsalted butter, melted (crust)
- Pinch of salt (crust)
- 4 (8-oz) packages cream cheese, room temperature (filling)
- 1 1/4 cups granulated sugar (filling)
- 4 large eggs, room temperature (filling)
- 1/4 cup sour cream (filling)
- 1 tablespoon vanilla extract (filling)
- 1/4 teaspoon salt (filling)
- 2 cups fresh strawberries, hulled (swirl)
- 2 tablespoons granulated sugar (swirl)
- 1 teaspoon lemon juice (swirl)
Instructions
- Heat the oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with aluminum foil to keep water out.
- For the crust, mix the graham cracker crumbs with the sugar and salt, then drizzle in the melted butter until the mixture looks like wet sand. Press it firmly into the bottom of the pan. Bake for 10 minutes, then let it cool while you make the filling.
- For the swirl, blend the strawberries, sugar and lemon juice until smooth. Strain through a fine-mesh sieve to remove the seeds, then simmer in a small saucepan until reduced by half, about 10 minutes. Cool completely.
- For the filling, beat the cream cheese and sugar until completely smooth. Add the eggs one at a time, mixing just until each is incorporated. Blend in the sour cream, vanilla and salt without overmixing.
- Pour the filling over the cooled crust. Drop spoonfuls of strawberry puree over the top and swirl gently with a knife.
- Set the springform pan in a roasting pan and add hot water to come halfway up the sides of the springform. Bake for 55-65 minutes, until the edges are set but the center still jiggles slightly.
- Turn off the oven, prop the door open and let the cheesecake cool inside for 1 hour. Remove it from the oven and the water bath and cool completely at room temperature.
- Refrigerate for at least 6 hours, preferably overnight, before slicing.
Notes
For clean slices, dip the knife in hot water and wipe it between cuts. Frozen strawberries can be used when fresh ones are not available.
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