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Strawberry Swirl Cheesecake
The Kelly Kitchen

Strawberry Swirl Cheesecake

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Strawberry Swirl Cheesecake is a New York style cheesecake that is incredibly rich, creamy, and has a sweet strawberry puree woven into the filling.
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Prep Time 40 minutes
Cook Time 55 minutes
Total Time 6 hours
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Method Video Notes

Ingredients
  

STRAWBERRY PUREE
  • 2 cups (334 g) fresh strawberries, chopped
  • ¼ cup (50 g) granulated sugar
  • 2 tsp cornstarch
  • ¼ cup water
  • ¼ tsp lemon juice
  • Pinch of salt
CRUST
  • 2 ¼ cups vanilla wafer crumbs
  • 6 Tbsp salted butter, melted
FILLING
  • 3 (8 oz) blocks full-fat cream cheese, room temp
  • 1 cup (198 g) granulated sugar
  • 2 tsp pure vanilla extract
  • 3 eggs, room temp
  • 1 cup (8 oz) full-fat sour cream, room temp

Note: Gram measurements do not adjust automatically with the serving multiplier.

Method
 

STRAWBERRY PUREE
  1. Chop up strawberries and place in a saucepan with sugar, cornstarch, and water. Bring to a simmer over medium heat, mashing strawberries as you go.
  2. Once simmering, decrease heat to medium-low and reduce until slightly thickened. Stir in lemon juice and salt. Remove from heat and cool slightly.
  3. If the strawberries did not cook down enough, you can give the puree a quick pulse in the blender (optional). Then, pour mixture through a fine mesh strainer into a small bowl. Discard the solids and set puree aside to cool.
CRUST
  1. Preheat oven to 350 degrees F.
  2. Using a food processor or by hand, crush vanilla wafers into fine crumbs. Add melted butter to vanilla wafer crumbs and thoroughly mix until all the crumbs are coated and it resembles wet sand.
  3. Press firmly down in nine inch springform pan and up the sides about 2 inches. No need to grease pan. Set aside.
FILLING
  1. In mixing bowl, beat cream cheese until light and fluffy, about 1 minute. With mixer running on low speed, gradually add sugar until fully incorporated. Add in vanilla and give a quick mix. Then, add eggs, one at a time, mixing after each egg is added. Scrape down sides and mix again. Finally, add in sour cream and mix until combined and smooth.
  2. TIP: Try to avoid over-mixing as much as you can to prevent cheesecake from cracking while baking.
ASSEMBLY
  1. Pour batter into crust and smooth with spatula. Drop strawberry puree by the spoonful onto top of batter. Using a knife or wooden skewer, swirl the sauce into the filling. Any extra puree can be used to top your cheesecake when serving.
  2. BAKE: Bake for 50-60 minutes. Shut off oven when done (center will still be jiggly until cheesecake is cooled) and open oven door slightly. Let cheesecake sit in oven with door cracked for 1 hour. Then, remove from oven and cool on counter slightly. Remove side of pan.
  3. Chill in refrigerator for at least 4 hours prior to serving. Top with leftover strawberry puree, melted chocolate decor (see article above), chocolate ganache, or whipped cream if desired.
STORAGE
  1. Cover and store cheesecake in refrigerator for up to 5 days. It can also be frozen for up to 1 month.

Video

Notes

TOTAL TIME: Total time includes chilling in the refrigerator. 
 

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