Best Strawberry Swirl Cheesecake Recipe : Creamy & Delicious
If you love cheesecake and fresh strawberries, this Strawberry Swirl Cheesecake Recipe is a must-try! It features a creamy, velvety cheesecake filling combined with a homemade strawberry swirl, all sitting atop a buttery biscuit crust.
Equipment
- 9-inch springform pan
- Food processor
- Mixing Bowls
- Electric mixer
- Saucepan
- Spatula
- Oven
Ingredients
For the Biscuit Base:
- 250 g digestive biscuits or graham crackers
- 100 g unsalted butter melted
For the Cheesecake Filling:
- 500 g cream cheese softened
- 200 g granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 200 ml sour cream
- 2 tablespoons all-purpose flour
For the Strawberry Swirl:
- 250 g fresh strawberries hulled and chopped
- 50 g granulated sugar
- 1 tablespoon lemon juice
Instructions
- Make the Biscuit Base
- Preheat your oven to 160°C (320°F). Crush the digestive biscuits into fine crumbs using a food processor. Mix with melted butter until combined. Press the mixture firmly into the base of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
- Prepare the Strawberry Swirl
- In a saucepan over medium heat, combine the strawberries, sugar, and lemon juice. Stir occasionally until the mixture thickens and the strawberries break down. Remove from heat and allow to cool.
- Prepare the Cheesecake Filling
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract, sour cream, and flour until fully incorporated.
- Assemble the Cheesecake
- Pour half the cheesecake filling over the cooled biscuit base. Drizzle half of the strawberry sauce on top and swirl gently with a skewer or toothpick. Repeat with the remaining cheesecake filling and strawberry sauce, creating a beautiful marbled effect.
- Bake the Cheesecake
- Bake for 50-60 minutes or until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour.
- Chill & Serve
- Refrigerate for at least 4 hours (preferably overnight) to allow the cheesecake to fully set. Slice and serve with fresh strawberries or a dollop of whipped cream!
Notes
Use Room Temperature Ingredients – This ensures a smooth and lump-free cheesecake batter.
Don’t Overmix – Overmixing introduces air bubbles, which can cause cracks.
Let It Cool Gradually – Cooling the cheesecake slowly prevents sinking and cracking.