Strawberry Swirl Cheesecake – Easy Cheesecake Recipes You’ll Love
If you're anything like me, cheesecake isn't just dessert—it's an emotional experience. And when you swirl in sweet, slightly tart strawberries? That’s love in every bite. This Strawberry Swirl Cheesecake is my go-to when I want something that feels fancy but comes together without drama. No water bath, no cracked tops, just a smooth, creamy slice of happiness. This recipe combines all the classic richness of a traditional cheesecake, with a fruity twist that keeps things light enough to justify a second slice—okay, maybe even a third. It’s perfect for Sunday dinners, potlucks, or 'just because' cravings, and you don’t need to be a pro baker to pull it off. So grab your mixing bowl, and let’s whip up a cheesecake that might just steal the spotlight from everything else on the table.
Servings: 8 slices
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup strawberry jam or puree
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan lightly.
- Mix graham cracker crumbs, sugar, and melted butter until it feels like wet sand. Press into the pan base and slightly up the sides. Chill in the fridge for 10 minutes.
- In a large bowl, beat the cream cheese until smooth. Add sour cream, sugar, eggs, and vanilla. Mix until fully combined and no lumps remain.
- Pour the filling into the chilled crust and smooth the top with a spatula.
- Warm the strawberry jam or puree slightly if needed, then drop spoonfuls over the cheesecake. Use a knife to gently swirl through the batter.
- Bake for 40-45 minutes or until the center is almost set but still jiggles slightly. Let cool completely at room temp, then refrigerate for at least 4 hours or overnight.
- Remove the cheesecake from the pan, slice, and serve chilled.