Strawberry Swirl Cheesecake

Creamy, velvety, and bursting with bright strawberry flavor, this Strawberry Swirl Cheesecake is the kind of dessert that makes any celebration feel a little more special.

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Course: Dessert

Cuisine: American

Keyword: Cheesecake, Easy

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: servings

Calories: 350kcal

Equipment

Mixing Bowl
Springform Pan
Blender

Ingredients

Crust Ingredients

2 cups Graham cracker crumbs or shortbread cookie crumbs, finely crushed
1/2 cup Melted butter cooled slightly
1/4 cup Granulated sugar for crust

Filling Ingredients

3 packages Cream cheese 8 oz each, softened to room temperature
1 cup Granulated sugar for filling
1 cup Strawberry puree made from fresh or thawed frozen strawberries, blended and strained if desired
2 large Eggs at room temperature
1 teaspoon Vanilla extract

Instructions

Preheat oven to 325°F (160°C) and grease a 9-inch springform pan. Wrap the outside of the pan in foil if you plan to use a water bath to prevent leaks.
In a medium bowl, mix graham cracker crumbs, melted butter, and 1/4 cup granulated sugar until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Chill while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, scraping the bowl occasionally for even texture. Gradually add 1 cup granulated sugar and continue beating until fully incorporated and light.
Add eggs one at a time, mixing on low speed after each addition until just combined. Stir in vanilla extract. Avoid overbeating, which can add air and cause cracks.
Gently fold in the strawberry puree. For a true swirl, add spoonfuls of puree to the batter and use a spatula to create ribbons—don’t fully blend; you want streaks of pink.
Pour the marbled cheesecake mixture over the prepared crust and smooth the top with an offset spatula. Tap the pan gently to remove large air bubbles.
Bake for 50–60 minutes, or until the center is mostly set but still slightly jiggly—edges should be slightly puffed. If using a water bath, bake as directed and remove from oven when done.
Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour; this gradual cooling helps prevent cracks.
Refrigerate the cheesecake for at least 4 hours or preferably overnight before serving to achieve a firm, sliceable texture.

Notes

Use room-temperature cream cheese and eggs to ensure a smooth, lump-free filling. Don’t overbeat the batter; too much air will cause cracks and shrinkage.

Nutrition