Decadent Strawberry Vanilla Swirl Cheesecake
Indulge in a luscious Strawberry Vanilla Swirl Cheesecake that beautifully balances the creamy richness of cheesecake with the vibrant flavors of fresh strawberries. This delightful dessert features a buttery graham cracker crust that perfectly complements the velvety cheesecake filling. Whether you use fresh or frozen strawberries, this recipe guarantees a delightful fruity topping. Perfect for gatherings, celebrations, or a sweet treat to enjoy at home, this dessert can be customized with various fruits like raspberries, blueberries, or even peaches for a unique twist. Get ready to impress your family and friends with this show-stopping cheesecake that boasts both elegance and flavor!
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Graham crackers, crushed
2 cups (Crushed)
Cinnamon
1/2 teaspoon (Ground)
Sugar
2 tablespoons (Granulated)
Butter, melted
5 tablespoons (Melted)
Cream cheese, softened
3 (8 ounce) packages (Softened)
Eggs
3 large (Large eggs)
Granulated sugar
3/4 cup (Granulated)
Flour
1 tablespoon (All-purpose)
Salt
1/4 teaspoon (Kosher or table salt)
Vanilla extract
1 teaspoon (Pure vanilla extract)
Whipping cream
1/4 cup (Heavy cream)
Strawberries
3 cups (Fresh or frozen))
Lemon juice
1 tablespoon (Freshly squeezed)
Granulated sugar (for sauce)
1/4 cup (Granulated (omit if using sweetened frozen berries))
Cornstarch
1 tablespoon (Cornstarch)
Red food coloring
2-3 drops (Optional (for color enhancement))
Berries (for topping)
1 cup (Fresh, hulled, either whole or cut into pieces)
Instructions
1
1. Begin by crushing the graham crackers in a food processor or by placing them in a ziplock bag and rolling with a rolling pin until fine crumbs form. In a large bowl, combine the crushed graham crackers with cinnamon, sugar, and melted butter. Mix well until the crumbs are evenly coated with butter.
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2. Press the graham cracker mixture firmly into the bottom and slightly up the sides of a nine or ten-inch springform pan. Use the back of a measuring cup or your fingers to ensure the crust is compact. Place the crust in the refrigerator to chill and firm up while you prepare the filling and topping.
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3. For the strawberry topping, puree the fresh or frozen strawberries with the lemon juice in a blender until smooth. Measure out approximately 1 1/2 cups of the puree. If desired, strain the puree through a sieve to remove seeds for a smoother texture.
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4. In a small saucepan, combine the strawberry puree with sugar, food coloring (if using), and cornstarch. Heat over medium heat, stirring gently, until the mixture thickens and begins to bubble. Once thickened, remove from heat and allow to cool.
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5. Preheat your oven to 325°F (160°C). In a stand mixer with a paddle attachment, beat the softened cream cheese on medium speed until smooth and creamy, approximately 5 minutes. Add eggs one at a time, followed by granulated sugar, flour, salt, vanilla, and whipping cream. Mix until just combined, taking care not to overmix.
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6. Pour half of the cream cheese mixture into the chilled crust, then spoon about 2/3 of the strawberry sauce over it. Carefully layer the remaining cream cheese mixture on top, smoothing it out with a spatula.
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7. Bake in the preheated oven for 40 to 45 minutes, or until the cheesecake is very slightly jiggly at the center and the top begins to turn a light golden color.
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8. Once done, remove the cheesecake from the oven and let it cool in the springform pan on a wire rack for 10 minutes. Run a knife around the edge to loosen the cheesecake, then carefully remove the springform ring and let the cheesecake cool completely at room temperature.
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9. Once cooled, refrigerate the cheesecake for several hours or overnight for the best texture.
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10. To serve, stir fresh berries into the reserved strawberry sauce and spoon over each slice of cheesecake for an extra burst of flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the primary flavors of this cheesecake?
The cheesecake features a balance of creamy vanilla filling and vibrant strawberry swirl.
What type of crust is used for this recipe?
The recipe uses a buttery graham cracker crust seasoned with a hint of cinnamon.
Can I use frozen strawberries for the sauce?
Yes, you can use either fresh or frozen strawberries for the strawberry topping.
What size springform pan is required?
A nine or ten-inch springform pan is recommended for this cheesecake.
How many packages of cream cheese do I need?
You will need three 8-ounce packages of softened cream cheese.
What is the recommended oven temperature?
The cheesecake should be baked at 325°F (160°C).
How long does the cheesecake need to bake?
Bake for 40 to 45 minutes until the center is slightly jiggly and the top is light golden.
How should I prepare the graham cracker crumbs?
Crush them in a food processor or place them in a ziplock bag and use a rolling pin until fine.
Do I need to bake the crust before adding the filling?
No, the crust should be chilled in the refrigerator to firm up while you prepare the filling.
How do I make the strawberry sauce smooth?
You can strain the strawberry puree through a sieve to remove the seeds.
What thickens the strawberry sauce?
Cornstarch is used as a thickening agent for the strawberry topping.
Is red food coloring mandatory?
No, the red food coloring is optional and only used for color enhancement.
How many eggs are included in the filling?
The recipe calls for 3 large eggs.
Should I add all the eggs at once?
No, eggs should be added one at a time to the cream cheese mixture.
What is the purpose of the whipping cream in the filling?
The whipping cream adds to the velvety and creamy texture of the cheesecake.
How do I create the swirl effect?
Layer half the cheese mixture, then 2/3 of the sauce, and then the remaining cheese mixture.
How long should the cheesecake cool before removing the pan ring?
Let it cool on a wire rack for 10 minutes, then run a knife around the edge before removing the ring.
How long should the cheesecake be refrigerated?
It should be refrigerated for several hours or preferably overnight for the best texture.
Can I substitute strawberries with other fruits?
Yes, you can use raspberries, blueberries, or peaches as a fruit substitute.
What is the role of lemon juice in the sauce?
Lemon juice adds a bright acidity that balances the sweetness of the strawberries.
How do I prevent the cheesecake from cracking?
Avoid overmixing the batter and follow the cooling instructions carefully.
What should the consistency of the cream cheese be?
The cream cheese must be softened to ensure a smooth, lump-free batter.
Can I use table salt instead of kosher salt?
Yes, either kosher or table salt can be used in the filling.
How much strawberry puree is needed for the sauce?
You should measure out approximately 1 1/2 cups of strawberry puree.
What if I use pre-sweetened frozen berries?
If using sweetened berries, you should omit the additional 1/4 cup of sugar in the sauce.
How do I finish the dessert for serving?
Stir fresh berries into the reserved sauce and spoon it over each individual slice.
Is flour used in the cheesecake filling?
Yes, 1 tablespoon of all-purpose flour is included to help stabilize the filling.
Should the strawberry sauce be hot when added to the filling?
No, you should allow the thickened strawberry sauce to cool before layering it.
What tool is best for mixing the filling?
A stand mixer with a paddle attachment is recommended for beating the cream cheese.
Is this cheesecake recipe suitable for large gatherings?
Yes, it is described as a show-stopping dessert perfect for celebrations and gatherings.