Cheesecakes are so much fun to bake because there are endless variations. This strawberry cheesecake recipe is a classic and a guaranteed hit at any occasion. I have tried this recipe with light cream cheese, and I think it still tastes great so don’t be afraid to make the healthier version 🙂
Strawberry Swirl Cheesecake
Prep time
Cook time
Total
Type: Dessert
Serves: 8
Ingredients
Crust
- 2 cups graham cracker crumbs
- ¼ cup sugar
- ⅓ cup + 1 tbsp butter
Filling
- 2.5 cups fresh strawberries (can also use frozen)
- 1 tbsp cornstarch
- 2 tbsp sugar
- 16 oz cream cheese (can sub. light)
- 3 eggs
- ¼ cup lemon juice
- 1 tsp vanilla extract
- 1 tbsp water
Instructions
- Grind graham crackers in a food processor into fine crumbs.
- Combine with melted butter and sugar in a pie dish, and press with fingers into a crust.
- Refrigerate for 15 minutes.
- In a blender, purée strawberries and cornstarch.
- Pour into a saucepan and bring to a boil.
- Stir in sugar and stir for 2 minutes.
- Remove from heat and cool.
- Pour ⅓ cup into a separate cup and set aside, and refrigerate remaining portion, covered.
- Preheat oven to 300 °F.
- In a mixing bowl, beat cream cheese until fluffy.
- Beat in vanilla and lemon juice until well blended.
- Beat in eggs on low until just combined.
- Take crust out of refrigerator, and pour one half of the cream cheese mixture over it.
- Spoon one half of the ⅓ cup strawberry sauce that was set aside over the mixture.
- Pour the remaining ½ of the cream cheese mixture over the strawberry sauce.
- Drop remaining ½ of the strawberry sauce by teaspoonfuls over the top, evenly.
- Cut through the top with a butterknife to swirl the strawberry sauce into the cream cheese. Have fun with this part!
- Carefully place the cheesecake into the center of the preheated oven, and bake for 45 minutes at 300 °F.
- Remove from oven when center is almost set, and cool for 1 hour.
- Refrigerate for at least 5 hours before serving (best results: refrigerate overnight!!).
- Serve with chilled strawberry sauce, thinned with 1 tbsp water if needed.
wow now that’s a wonderful cheesecake!
Thank you! 🙂
I love the look of the top!
I made this last night….but before I put it in the oven, I realized there is not sugar in the cream cheese mixture. I tasted the batter and it was sour with the lemon juice.
I scooped it out of the pan and added sugar.
Is this a mistake?
I’ll let you know how it turned out,
i made this last night.
there is no sugar in the recipe for the cream cheese batter.
is this correct?
Hi Sherry! There is 2 tbsp of sugar in the batter 🙂
This is a good cheesecake but while making it I was amazed at the amount of lemon juice so if y like it very sour ur good I added a cup and half of surger and it came it came out really well my kids enjoyed it but I won’t use this recipe again
But I also tripled the recipe