Strawberry Swirl Cheesecake
Make this stunning strawberry swirl cheesecake with a creamy filling and beautiful marble pattern. Perfect for special occasions with step-by-step instructions.
Equipment
- mixing bowl
- oven
- springform pan
- electric mixer
- spatula
- saucepan
- knife
- cutting board
- measuring cups
- measuring spoons
- baking sheet
- wire rack
Ingredients
Crust
- 1.5 cups graham cracker crumbs finely crushed (about 11 whole crackers)
- 0.33 cup granulated sugar
- 6 tbsp unsalted butter melted
- 1 tbsp olive oil pure
Filling
- 24 oz cream cheese at room temperature
- 1 cup granulated sugar
- 2 tbsp all-purpose flour
- 0.25 tsp salt
- 0.5 cup sour cream at room temperature
- 1 tsp vanilla extract pure
- 4 eggs large, at room temperature
Strawberry Swirl
- 1 cup strawberry jam
- 1 tbsp lemon juice fresh
- 2 tbsp water
Instructions
- Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine the graham cracker crumbs, 1/3 cup sugar, the melted butter, and olive oil. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then set it aside on a wire rack to cool.
- Using an electric mixer on medium speed, beat the cream cheese in a large bowl until it is completely smooth and no lumps remain, about 2-3 minutes. Scrape down the sides of the bowl with a rubber spatula. Add 1 cup sugar, flour, and salt, and beat again until just combined.
- With the mixer on low speed, add the sour cream and vanilla extract, beating just until incorporated. Add the eggs one at a time, beating for only about 10 seconds after each addition and scraping down the bowl as needed, until the batter is smooth and uniform.
- In a small saucepan over low heat, gently warm the strawberry jam with the lemon juice and water, stirring until it is fluid and smooth. Reserve 1 cup of the plain cheesecake batter. Pour the remaining batter over the cooled crust. Drizzle the warm strawberry jam mixture over the top.
- Use a butter knife or a skewer to gently swirl the jam into the batter, creating a marbled effect. Do not over-mix. Carefully spoon the reserved plain batter over the swirled surface to create a top layer.
- Place the springform pan on a baking sheet and bake for 55 to 65 minutes. The cheesecake is done when the edges are puffed and set, but the center still jiggles slightly when the pan is gently shaken. Turn the oven off, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the oven and run a thin knife around the inside edge of the pan to loosen it. Let it cool completely at room temperature on a wire rack, about 2 hours. Then, cover it and refrigerate for at least 4 hours, or preferably overnight, until it is fully chilled and set.
Notes
Let the cheesecake chill overnight for the best texture. Ensure all ingredients are at room temperature for a smooth batter.