Smooth and creamy cheesecake with a strawberry swirl. I don’t know how it can get any better than that?!
Just like most things in life, this cheesecake takes a little time to make. HOWEVER, it is totally worth it! I have discovered the secret to the perfect cheesecake, and patience is key. I recommend making this cheesecake the day before you plan to serve it, that way it will be the absolute best.
Ingredients for Strawberry Swirl Cheesecake
Graham Crackers– I recommend using the best you can find. While the store version will work just fine, I find that with cheesecakes it is always best to go with the best! I have also used the golden Oreo’s for this recipe as well and it works just fine!
Sugar– This is really optional, you don’t have to add the sugar, but it does add a bit of sweetness to the crust.
Butter– Butter will bind the graham crackers together to help form the crust. You can use salted or unsalted per your preference. If you use salted butter, you may want to omit the added salt in the recipe.
Cream Cheese– The star of the show. When making a cheesecake, Philadelphia cream cheese is the way to go. Make sure the cream cheese is at room temperature. This will make the whole process easier and give you a smooth cheesecake.
Sugar: Just a bit to add a little sweetness
Flour: I use this as a thickening agent. Not too much, just enough to give you a nice creamy texture.
Vanilla extract: Vanilla extract is something else that I don’t like to skimp on, however imitation will work just fine.
Heavy Whipping Cream: When I first started making cheesecake I used sour cream in the base. I had a family friend mention they used heavy cream and I switched and I am SO glad I did. AMAZING!
Eggs: Eggs act as a binder for the base.
Best Strawberry Swirl Cheesecake Variations
The best thing about this cheesecake is that is is SO versatile! There are so many ways you can change up this cheesecake and make it your own!
- Change up the flavor of the swirl by using different flavor preserves such as blueberry, blackberry, or even cherry!
- Get creative with the toppings! You can add a drizzle of preserves, or you can add chocolate or hot fudge sauce!
- Change up the crust by using different cookies like Nilla Wafers, Oreos, or even chocolate graham crackers!
Strawberry Swirl Cheesecake Tips and Tricks
Not to brag, but I have been called “the cheesecake queen”. I wouldn’t go that far, BUT I feel like I have cheesecakes down to a T. There are a couple secrets I am going to share with you to help you make the perfect cheesecake!
- Baking. The amount of time and the way you bake and COOL your cheesecake is important to the process of not having a cheesecake with a crater in the middle. While that is fine and the cheesecake will taste just as good, I want to cry a little while I have a cheesecake that cracks!
- Make sure your cream cheese is at room temperature BEFORE you begin baking your cheesecake! This is important to get that smooth cheesecake texture with no lumps!
- Make your cheesecake the day BEFORE you need it and refrigerate overnight to allow your cheesecake to fully set before serving.
Strawberry Swirl Cheesecake FAQ’s
WHY DOES MY CHEESECAKE LOOK UNDERCOOKED???
When you are making a cheesecake, you want to be very careful NOT to overbake it or it will turn out crumbly and dry when it finally sets. When you take it out of the oven it should look SLIGHTLY jiggly in the center but the edges should be set. It should look like Jell-O, not watery.
CAN I MAKE THIS USING A DIFFERENT SIZE PAN?
You can! Just keep in mind the baking time will change if you use a different size pan. If you go up in size, say to a 10 inch pan, I would reduce the cooking time by 5-10 minutes. The opposite if you go down to an 8 inch, increase the baking time.
MORE CHEESECAKE RECIPES YOU WILL LOVE!
Strawberry Swirl Cheesecake
- 1 1/2 cups graham cracker crumbs
- 6 Tablespoons butter melted
- 32 oz. cream cheese softened
- ¾ cup granulated sugar
- 3 Tablespoons flour
- 2 teaspoons vanilla extract
- ¾ cup heavy whipping cream
- 2 large eggs
- ½ cup strawberry preserves store bought or homemade
- Preheat your oven to 350 degrees and prepare a 9” springform pan by spraying with non-stick spray and set aside.
- Prepare the crust by adding about 1 ½ packages graham crackers to a food processor and pulse until you get about 1 1/2 cups of crumbs. Add in the melted butter and pulse until well combined. Pour the crumbs into the prepared pan and gently press using the back of a spoon to form the crust. Be sure to bring the crumbs up about 1” up the sides. Bake for 10 minutes or until golden brown.
- To prepare the cheesecake filling, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 3-4 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
- With the mixer on low speed, slowly add the sugar and flour. Once the sugar is combined, increase to medium speed, and mix for an additional 2-3 minutes.
- Slowly pour in the heavy whipping cream and start mixing on low speed. Slowly increase the speed to high and mix for about 1 minute.
- Reduce the mixer to low speed and add the eggs one at a time until fully incorporated. Scrape the sides of the bowl and add the vanilla extract. Mix an additional 1-2 minutes.
- Pour half the prepared batter into the baked crust and gently tap to release any air bubbles. Dollop about half of the strawberry puree on top of the cheesecake filling and use a skewer or toothpick to swirl.
- Spoon the remaining cheesecake filling on top and repeat with the rest of the strawberry puree and swirl.
- Bake at 350 for 15 minutes then, without opening the oven door, reduce the heat to 200 and bake for an additional 45-50 minutes until the center slightly jiggles and the edges are set.
- Turn off the oven and slightly crack the oven door to allow the cheesecake to cool for 15 minutes before removing.
- Allow to cool on a wire rack until completely cooled and place in the refrigerator for at least 2 hours to overnight.
- Top with whipped cream, reserved puree, and fresh strawberries and serve