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Fresh Strawberry Swirl Cheesecake

How to make the most delicious strawberry swirl cheesecake recipe, with a graham cracker crust, creamy homemade filling, and fresh strawberries.
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Course: Desserts
Cuisine: American
Prep Time: 45 minutes
Cook Time: 1 hour 20 minutes
Resting/Chill Time: 6 hours
Total Time: 8 hours 5 minutes
Servings: 12 servings
Calories: 463kcal
Author: Mel Lockcuff


Strawberry Sauce:

Cheesecake Filling:


  • Make your graham cracker crust in a 9″ springform pan (sprayed with cooking spray). You’ll want it ready to go after the cheesecake batter is all mixed up.
  • Line the outside of the springform pan with aluminum foil; this will keep water from getting into your cheesecake during baking.
  • Whisk together the corn starch and water in a small glass measuring cup.
  • Add the corn starch mixture together with the sugar in a medium to large saucepan.
  • Mix in the strawberry purée.
  • Bring the mixture to a boil on low to medium heat, constantly stirring with a spatula to avoid scorching.
  • Once the mixture boils, cook it for 3 to 5 more minutes, or until it thickens and turns a deep red.
  • Remove the strawberry sauce from the heat, and allow it to cool.*
  • Meanwhile, pre-heat the oven to 325°.
  • Using a mixer, mix together the softened cream cheese, sugar, vanilla extract, and almond extract.
  • Using an egg separator, separate the egg yolks from the whites, and add the yolks into the mixture, mixing well.
  • When your filling is creamy and smooth, pour half of it into your crust. 
  • Spoon about 1/4 cup strawberry sauce on top of the filling, adding small dollops of sauce here and there. 
  • Swirl the sauce into the filling with a table knife or wooden skewer.
  • Pour the rest of the filling on, and add another 1/4 cup strawberry sauce, adding small dollops of sauce here and there all around the top of the filling.
  • Again, swirl the sauce into the filling with a table knife or wooden skewer.
  • Place the cheesecake-filled springform pan in a roasting pan that has an inch or so of water in the bottom.
  • Place the whole pan into the oven, and bake at 325° for about 1 hour and 20 minutes or until the cheesecake is cooked through.**
  • Leave the cheesecake in the oven, and turn the oven off. Allow it to cool in the oven, with the oven door open, for about 30 to 45 minutes. You want a slow cooling process, in order to avoid cracks. 
  • Now you can remove your cheesecake from the oven and allow it to cool completely.
  • Once your cheesecake has completely cooled at room temperature, cover and place it in the refrigerator, and allow it to chill overnight. 
  • When you're ready to serve it, just release the springform pan, slice it up, and serve with whipped cream and fresh strawberries.


*I like to put my strawberry sauce in the freezer while I go about mixing up my cheesecake filling. About 30 minutes in the freezer (with occasional stirring) will cool it enough that you can finish making the dessert.
**The cheesecake should be firm around the edge and a little jiggly in the middle when it’s done. The center should be almost set but not quite set.


Serving: 1g | Calories: 463kcal | Carbohydrates: 38g | Protein: 8g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 12g | Cholesterol: 154mg | Sodium: 334mg | Fiber: 1g | Sugar: 28g
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