Strawberry Cheesecake Recipe
This rich and creamy strawberry swirl cheesecake features a buttery graham cracker crust, a smooth vanilla cheesecake filling, and a beautiful swirl of strawberry jam and fresh strawberries. Topped with glossy jelly-coated berries, it’s as gorgeous as it is delicious — the ultimate crowd-pleasing dessert!
Servings: 12 people
Cost: $25
Ingredients
Graham Cracker Crust
- 3 cups graham cracker crumbs
- 6 tbsp butter salted or unsalted (cut salt in half if you use salted butter)
- 6 tbsp granulated sugar
- 1 tsp salt
Strawberry Cheesecake Filling
- 32 ounces cream cheese super soft
- 1 1/3 cups granulated sugar
- 4 large eggs room temperature
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1 1/3 cups heavy cream
- 1/2 cup strawberry jam plus an extra 2 tbsp to glaze the strawberries
- 1 cup fresh strawberries washed and sliced
- 1 tbsp lemon zest optional but adds a nice flavor to the strawberries.
Instructions
Graham Cracker Crust
- Add the graham cracker crumbs, sugar, and salt to a mixing bowl and stir to combine. Pour in the melted butter and mix until the crumbs are evenly coated and have the texture of wet sand.
- Use a buttered 9- to 10-inch springform pan — this is super important! A 9-inch pan will give you a taller cheesecake and you may have a little extra batter (which you can use to make mini cheesecakes in muffin tins!). An 11-inch pan will give you a slightly thinner cheesecake but works just as well.
- Press the crust mixture into the bottom of the pan and up the sides — this is what gives the cheesecake that gorgeous golden edge and perfect bite. I use the bottom of a measuring cup to firmly press the crust down and guide it evenly up the sides.
- Wrap the outside bottom of the springform pan with foil, all the way up the sides. This is important for the water bath later and helps prevent any leaks.
- Bake the crust at 350°F for 10 minutes until lightly golden and set.
Strawberry Swirl Cheesecake Filing
- Turn the oven to 325 degrees and boil some water in a kettle for later
- Beat cream cheese on medium (about 4 min until light and fluffy, scraping down the sides. Make sure you scrape the bottom and sides to remove any clumps of cheese.
- With the mixer running, add sugar and salt and continue to beat for another 4 mins.
- Beat in the vanilla and add eggs one at a time, beating full after each addition.
- Reduce speed to low and add heavy cream. Mix until combined.
- Spoon some of the strawberry jam over the batter and lightly swirl with a spoon.
- Pour batter on top of the crust, leaving a little room at the top for the cheesecake to rise. Add a little more strawberry jam over the top and swirl with a spoon.
- Place the foil wrapped pan in a larger roasting pan and pour boiling water around the edges, halfway up to the springform pan, kind of like when you’re baking a soufflé.
- Bake for 1 hour, until the top of the cheesecake is brown. Turn the oven off, prop the door open with a wooden spoon and let the cheesecake sit in there for another hour or 2.
- Take it out and let it cool at room temperature, then place it in the fridge for at least 4 hours or overnight.
- To make the glazed strawberry topping, gently mix sliced fresh strawberries with strawberry jam and lemon zest until the berries are fully coated and glossy. Spoon over the chilled cheesecake just before serving for a shiny, bakery-style finish.
Video
Notes
- Room Temperature Cream Cheese: Make sure your cream cheese is fully softened to avoid lumps—microwave unwrapped blocks for 30–60 seconds if needed.
- Don’t Skip the Water Bath: It helps the cheesecake bake evenly and prevents cracks. Wrap the pan tightly in foil and pour hot water into the outer pan once it’s in the oven.
- Use a Springform Pan: This allows for easy release and a beautiful presentation.
- Cool Gradually: Let the cheesecake sit in the oven (turned off, door slightly open) for an hour to prevent sudden temperature changes.
- Make Ahead Friendly: This cheesecake tastes even better after chilling overnight!
- Glazed Strawberries: Top with strawberries mixed with jam and lemon zest just before serving—don’t add them before freezing.
Nutrition
Calories: 672kcal | Carbohydrates: 60g | Protein: 9g | Fat: 45g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 183mg | Sodium: 747mg | Potassium: 218mg | Fiber: 1g | Sugar: 44g | Vitamin A: 1671IU | Vitamin C: 9mg | Calcium: 124mg | Iron: 1mg
