Strawberry Swirl Cheesecake Recipe Perfect for Special Occasions
A creamy vanilla cheesecake swirled with homemade strawberry sauce on a graham cracker crust — rich, tangy, and perfect for any occasion.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 7+ hours (with chilling)
- Yield: 12 slices 1x
Ingredients
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1½ cups graham cracker crumbs
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¼ cup granulated sugar (for crust)
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6 tbsp unsalted butter, melted
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24 oz cream cheese, softened
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1 cup granulated sugar (for filling)
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3 large eggs
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¾ cup sour cream
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1 tsp vanilla extract
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1½ cups chopped strawberries
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2 tbsp sugar (for swirl)
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1 tsp lemon juice
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1 tsp cornstarch (optional)
Instructions
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Preheat oven to 325°F. Combine graham crumbs, sugar, and melted butter. Press into 9-inch springform pan. Bake 10 minutes.
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In a saucepan, cook strawberries, sugar, and lemon juice until soft. Blend and strain. Add cornstarch if desired. Cool.
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Beat cream cheese until smooth. Add sugar. Add eggs one at a time. Mix in sour cream and vanilla.
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Pour batter into crust. Drop spoonfuls of strawberry puree on top. Swirl gently.
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Wrap pan in foil. Place in water bath. Bake 55–65 minutes. Let rest in oven 1 hour.
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Cool to room temp. Chill at least 6 hours or overnight before serving.
Notes
Use frozen berries if fresh are unavailable. Store up to 5 days refrigerated. Freeze for longer storage.