Creamy Strawberry Swirl Cheesecake

Experience the lusciousness of our Creamy Strawberry Swirl Cheesecake, a vegetarian American classic that combines a buttery graham cracker crust with a rich, velvety filling topped with fresh strawberries. This dessert is perfect for gatherings or a sweet treat at home. Please note, it contains dairy, eggs, and wheat, making it unsuitable for those with related allergies.

With its creamy texture and sweet-tart strawberry topping, this cheesecake is versatile enough to be served at any occasion, from birthdays to holidays. Packed with protein and calcium, it’s a delightful way to satisfy your sweet tooth while enjoying nutritional benefits.

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Recipe Collection: Dessert

Serving Size: 12

Cooking Time: 50 minutes

Overview

This cheesecake with strawberry topping is perfect for any occasion. Featuring a graham cracker crust, ultra-creamy filling, and a scrumptious fresh strawberry topping, it's a dessert designed to impress and delight your guests.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Wheat

Cuisine

American

Ingredients

Crust

• 14 Whole graham crackers, divided
• 0.25 Cups white sugar
• 6 Tablespoons (tbsp) butter, melted

Filling

• 4 8 Ounces (oz) packages cream cheese
• 1.25 Cups white sugar
• 0.75 Cups sour cream, at room temperature
• 2 Teaspoons (tsp) vanilla extract
• 2 Teaspoons (tsp) fresh lemon juice
• 0.25 Teaspoons (tsp) salt
• 4 Large eggs, at room temperature

Strawberry Topping

• 2 Quarts fresh strawberries, divided
• 0.5 Cups white sugar
• 1 Tablespoon (tbsp) fresh lemon juice
• 2 Teaspoons (tsp) vanilla extract
• 2 Teaspoons (tsp) cornstarch
• 0.5 Cups cold water

Preparation Steps

1. Prepare the Crust: Preheat the oven to 350°F (175°C). In a food processor, divide the graham crackers, add sugar, and pulse until large crumbs form. Add melted butter and pulse until the mixture resembles slightly wet sand. Lightly grease a 10-inch springform pan; press the crumb mixture into the bottom and about 1 inch up the sides of the pan. Bake in the preheated oven until fragrant and slightly golden brown around the edges, about 8 minutes. Let cool. Reduce oven temperature to 325°F (165°C). Bring about 3 quarts of water to a boil.
2. Make the Filling: In a stand mixer, whip cream cheese on medium speed until smooth. Add sugar and beat until smooth, scraping down the sides as needed. Add sour cream, vanilla extract, lemon juice, and salt, blending until just combined. With the mixer on low, add eggs one at a time, mixing until each is fully incorporated. Pour the filling into the prepared crust. Wrap the bottom and sides of the pan with heavy-duty aluminum foil. Place the pan inside a large deep roasting pan.
3. Bake the Cheesecake: Set the roasting pan in the oven. Carefully pour boiling water into the roasting pan around the cheesecake. Bake until the center is very slightly jiggly, about 50 minutes. Remove from the oven and allow the cheesecake to cool in the water bath for 15 to 20 minutes. Run a knife around the sides after about 10 minutes.
4. Cool and Chill the Cheesecake: Remove the cheesecake from the water bath and place it on a wire rack to cool completely, about 1 hour. Unwrap and refrigerate until fully chilled, at least 4 hours.
5. Prepare the Strawberry Topping: For the topping, place half of the strawberries in a large saucepan. Stir in sugar, lemon juice, vanilla extract, cornstarch, and water. Bring to a boil over high heat, stirring often. Reduce heat and simmer until berries are softened. Mash strawberries until slightly chunky; continue to simmer until thickened, about 10 minutes. Remove from heat, stir in remaining strawberries, and let cool to room temperature. Refrigerate until ready to serve.
6. Serve: Serve cheesecake slices with strawberry topping. Enjoy!