Description

This Classic Strawberry Swirl Cheesecake features a rich, creamy filling with a buttery graham cracker crust and vibrant homemade strawberry swirl. It’s an easy yet impressive dessert that’s perfect for birthdays, holidays, or any special occasion. With a tangy-sweet fruit topping and velvety texture, this baked cheesecake recipe is a timeless favorite that always wows.

Ingredients

For the Crust

Graham cracker crumbs
Granulated sugar
Unsalted butter (melted)

For the Cheesecake Filling

Cream cheese (softened)
Granulated sugar
Sour cream
Vanilla extract
Eggs
All-purpose flour (optional)

For the Strawberry Topping

Fresh or frozen strawberries
Granulated sugar
Lemon juice
Cornstarch
Water

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Instructions

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
Mix graham cracker crumbs, sugar, and melted butter. Press into pan and bake for 10 minutes. Cool slightly.
In a large bowl, beat cream cheese and sugar until smooth. Mix in sour cream and vanilla, then add eggs one at a time. Add flour for extra stability, if desired.
Pour filling over crust and smooth the top.
In a saucepan, cook strawberries, sugar, lemon juice, cornstarch, and water until thickened. Let cool slightly.
Spoon strawberry sauce over the filling and swirl gently with a knife.
Bake for 50–60 minutes, until just set but slightly jiggly in the center. Turn off oven, crack the door, and let cool inside for 1 hour.
Chill in the refrigerator for at least 4 hours or overnight.
Before serving, top with extra strawberry sauce and fresh berries.

Notes

Use a chocolate cookie crust for a twist.
Add lemon zest to the filling for brightness.
Try raspberry or blueberry swirl as an alternative.
Gluten-free? Use GF graham crackers or almond flour crust.
For individual servings, make mini cheesecakes in muffin tins.
Let cheesecake sit at room temperature 15–20 minutes before slicing for the best texture.