Creamy Strawberry Swirl Cheesecake Delight
Indulge in the luscious Creamy Strawberry Swirl Cheesecake Delight, a heavenly dessert perfect for any occasion. This no-fuss cheesecake features a buttery graham cracker crust layered with a silky cream cheese filling, swirled with a vibrant and tangy strawberry sauce. It's a delightful treat that combines the richness of cream cheese with the refreshing sweetness of strawberries, sure to impress your family and friends. Ideal for gatherings, celebrations, or simply as a personal indulgence, this cheesecake is best prepared a day in advance to allow the flavors to meld beautifully.
12
Servings
327
Calories
10
Ingredients
Ingredients
Graham cracker crumbs
1 1/4 cups (No preparation needed.)
Sugar
1/4 cup (No preparation needed.)
Butter
1/3 cup (Melted.)
Frozen sweetened strawberries
2 (16 ounce) packages (Thawed.)
Cornstarch
1 tablespoon (No preparation needed.)
Cream cheese
3 (8 ounce) packages (Softened.)
Sweetened condensed milk
1 (14 ounce) can (No preparation needed.)
Lemon juice
1/4 cup (Freshly squeezed is best.)
Eggs
3 (No preparation needed.)
Flour
2 tablespoons (No preparation needed.)
Instructions
1
1. Begin by preparing the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until the crumbs are evenly coated.
2
2. Press the crumb mixture firmly into the bottom of an ungreased 9-inch springform pan to create an even layer. Place the pan in the refrigerator to chill for at least 30 minutes.
3
3. Next, prepare the strawberry sauce: In a blender or food processor, combine the thawed strawberries and cornstarch. Blend until smooth.
4
4. Transfer the strawberry mixture to a saucepan and bring it to a boil over medium heat. Allow it to boil while stirring for about 2 minutes until thickened. Remove from heat and set aside 1 cup of the sauce to cool. Refrigerate the remaining sauce for serving later.
5
5. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
6
6. Gradually add the sweetened condensed milk, continuing to mix until well combined. Then add the lemon juice and mix thoroughly.
7
7. Add the eggs one at a time, mixing on low speed just until incorporated after each addition. Scrape down the sides of the bowl as needed.
8
8. Finally, blend in the flour on low speed just until combined; do not overmix.
9
9. Pour half of the cream cheese mixture over the chilled crust, smoothing it out with a spatula.
10
10. Drop half of the reserved cooled strawberry sauce over the cream cheese layer in teaspoonfuls, then gently spoon the remaining cream cheese mixture on top without disturbing the strawberry sauce.
11
11. Drop the remaining strawberry sauce over the top in teaspoonfuls. Using a knife, gently swirl the sauce into the cream cheese layer for a beautiful marbled effect.
12
12. Wrap the outside of the springform pan in aluminum foil to prevent water from seeping in. Place the cheesecake in a larger pan and add very hot water to the larger pan, filling it until it reaches about 1 inch up the sides of the cheesecake pan.
13
13. Bake in a preheated oven at 350 degrees F (175 degrees C) for 70-80 minutes, or until the center is almost set but still slightly jiggly.
14
14. Once baked, allow the cheesecake to cool on a wire rack for about 10 minutes. Use a knife to gently run around the edge of the cheesecake to loosen it from the pan. Let it cool for an additional hour at room temperature.
15
15. Cover the cheesecake and refrigerate overnight to set fully. When ready to serve, remove the sides of the springform pan. If desired, thin the chilled strawberry sauce with a splash of water before drizzling it on top of the cheesecake.
Nutrition Information
22g
Fat
25g
Carbs
5g
Protein
0.5g
Fiber
17g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the Creamy Strawberry Swirl Cheesecake Delight?
It is a luscious dessert featuring a buttery graham cracker crust, a silky cream cheese filling, and a vibrant strawberry sauce swirl.
How many servings does this recipe yield?
This recipe makes 12 servings.
How many calories are in one serving of this cheesecake?
Each serving contains 327 calories.
What ingredients are needed for the crust?
The crust requires 1 1/4 cups of graham cracker crumbs, 1/4 cup of sugar, and 1/3 cup of melted butter.
How long should the crust chill before adding the filling?
The crust should be refrigerated for at least 30 minutes.
What type of strawberries should I use for the sauce?
The recipe calls for two 16-ounce packages of frozen sweetened strawberries, thawed.
How do I thicken the strawberry sauce?
Mix the strawberries with 1 tablespoon of cornstarch, blend until smooth, and boil for about 2 minutes.
What size pan is needed for this cheesecake?
You will need an ungreased 9-inch springform pan.
How much cream cheese is required?
You need three 8-ounce packages of softened cream cheese.
What is the purpose of sweetened condensed milk in the recipe?
It adds sweetness and contributes to the silky, creamy texture of the filling.
How many eggs are used in the batter?
The recipe requires 3 eggs, added one at a time.
Why is lemon juice used in the cheesecake filling?
Lemon juice adds a hint of tanginess that balances the richness of the cream cheese and sugar.
Should I use an electric mixer for the filling?
Yes, an electric mixer on medium speed is recommended to beat the cream cheese until light and fluffy.
How do I create the strawberry swirl effect?
Drop the sauce onto the filling in teaspoonfuls and use a knife to gently marble it into the cream cheese layer.
Why do I need to wrap the pan in aluminum foil?
Foil prevents water from the water bath from seeping into the springform pan during baking.
What is a water bath and how do I set it up?
Place the foil-wrapped cheesecake pan into a larger pan and fill the larger pan with hot water until it reaches 1 inch up the sides.
What temperature should the oven be set to?
The oven should be preheated to 350 degrees F (175 degrees C).
How long does the cheesecake need to bake?
It takes approximately 70-80 minutes to bake.
How can I tell when the cheesecake is finished baking?
The center should be almost set but still slightly jiggly when you move the pan.
Why should I run a knife around the edge of the pan after baking?
This loosens the cheesecake from the sides to prevent cracking as it cools and shrinks.
How long should the cheesecake cool before refrigeration?
Cool it on a wire rack for 10 minutes, then for another hour at room temperature.
Does the cheesecake need to be refrigerated overnight?
Yes, it must be refrigerated overnight to allow it to set fully and let the flavors meld.
Can I prepare this dessert ahead of time?
Yes, it is best prepared a day in advance for the best texture and flavor.
What is the total fat content per serving?
There are 22 grams of fat in each serving.
How much sugar is in one serving?
Each serving contains 17 grams of sugar.
Is there any fiber in this cheesecake?
Yes, it contains approximately 0.5 grams of fiber per serving.
How much protein is in each slice?
There are 5 grams of protein per serving.
Can I use the leftover strawberry sauce for serving?
Yes, you can thin the chilled remaining sauce with a splash of water and drizzle it over the slices.
What makes this recipe 'no-fuss'?
The straightforward instructions for the crust, sauce, and filling make it an accessible yet impressive dessert.
Is this cheesecake suitable for a celebration?
Absolutely, its beautiful marbled appearance and rich flavor make it perfect for gatherings and special occasions.