Can I use raspberry instead of strawberry for the swirl?

Absolutely. Raspberries create a similar sweet-tart contrast. Just use the same method: cook with sugar, purée, and swirl. It’s a great seasonal variation and adds a darker red hue.

What's the best way to swirl fruit into cheesecake?

Use a plastic sandwich bag with a small cut in one corner to pipe the puree. Gently insert the tip just below the surface and swirl lightly with a skewer or toothpick. Don’t over-swirl to preserve the design and avoid cracks.

Do I need to use a water bath?

Yes. It ensures even baking and helps prevent cracking by keeping oven humidity high. It's especially important for dense cheesecakes like this one.

Can I skip chilling overnight?

We don’t recommend it. Chilling allows the texture to firm up. Skipping this step leads to a loose or mushy cheesecake.

How do I prevent the cheesecake from cracking?

Always use a water bath, cool the cheesecake gradually in the oven, and avoid overbaking. Also, use room-temperature ingredients to prevent overmixing.

Strawberry Swirl Cheesecake – The Best Homemade Recipe

Name: Strawberry Swirl Cheesecake
Prep time: 30 min
Cook time: 1 h 25 min
Total time: 10 h
Cuisine: American
Ingredients: 1½ cups graham cracker crumbs; 1½ tablespoons granulated sugar; 5 tablespoons melted butter; 2½ cups sliced strawberries; ½ cup granulated sugar (for strawberry sauce); 24 ounces cream cheese, softened; 1¼ cups granulated sugar; 4 large eggs; 2 teaspoons vanilla extract; 1 cup full-fat sour cream; ½ cup heavy cream

Description

This Strawberry Swirl Cheesecake is a rich and creamy dessert with a buttery graham cracker crust and fresh strawberry puree swirled throughout. It’s perfect for celebrations or an indulgent treat.

Ingredients

Scale

1½ cups graham cracker crumbs
1½ tablespoons granulated sugar
5 tablespoons melted butter
2½ cups sliced strawberries
½ cup granulated sugar (for strawberry sauce)
24 ounces cream cheese, softened
1¼ cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup full-fat sour cream
½ cup heavy cream

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Instructions

Preheat the oven to 325°F. Lightly grease a 9-inch springform pan and line the sides with parchment paper.
Combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the pan and chill in the fridge or freezer.
In a saucepan, cook strawberries and sugar over medium heat for 10–13 minutes until soft. Blend into a smooth puree and let cool.
Beat cream cheese until smooth, then add sugar and vanilla extract. Add eggs one at a time, mixing just until incorporated.
Mix in sour cream and heavy cream until just combined.
Wrap the pan with foil for a water bath or use a triple-pan method. Pour the batter into the crust-lined pan.
Transfer the strawberry puree into a sandwich bag, snip the corner, and swirl into the cheesecake batter.
Bake for 1 hour 25 minutes or until the edges are set and the center jiggles slightly.
Turn off oven, crack the door, and cool cheesecake gradually to room temperature.
Refrigerate overnight before serving. Garnish as desired.

Notes

Use room temperature ingredients to prevent lumps.
Do not overmix the batter to avoid cracks.
Chill overnight for best texture and flavor.
To freeze, slice and separate with parchment paper.
Use a hot knife for clean cuts when serving.

Prep Time: 30 minutes
Cook Time: 1 hour 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 520
Sugar: 32g
Sodium: 330mg
Fat: 38g
Saturated Fat: 21g
Unsaturated Fat: 14g
Trans Fat: 1g
Carbohydrates: 38g
Fiber: 1g
Protein: 7g
Cholesterol: 140mg