Got fresh strawberries? Learn how to make Strawberry Swirl Cheesecake with strawberry jam or strawberry curd, which will surely impress your family and friends. Made without a water bath!


A slice of strawberry swirl cheesecake on a plate

I sure do love cheesecake.

At its core, a classic cheesecake recipe is a blank canvas.

You can turn it into chocolate cheesecake with Oreo crust, scale it down to make cheesecake for two, or churn it into strawberry cheesecake ice cream.

This Strawberry Swirl Cheesecake was inspired by a good friend who no longer blogs. We do keep in touch through Facebook, although our chats are sporadic now.

She loves strawberry curd, which is a soft custard used as a dessert spread or sauce.

Considering it’s strawberry season, this Strawberry Swirl Cheesecake recipe was perfect for the occasion as the strawberry swirl makes it look extra pretty on top with its vibrant red color.

The best part is you don’t even need a water bath!

Rich, creamy, and guaranteed to brighten your day.


Slice of strawberry swirl cheesecake on a plate

What pan do I need for a strawberry swirl cheesecake?

You will need a 9 inch springform pan (affiliate link) for cheesecake.

You can’t use a regular round cake pan as it wouldn’t be deep enough and impossible the remove the cheesecake all in one piece.

Cheesecake is very delicate dessert. You can’t just flip out like a normal cake.

If you’re looking for a small cheesecake to serve, check out my 6 inch cheesecake recipe or 4 Inch cheesecake recipe. Same recipe adjusted for smaller springform pans.

Don’t have a springform pan? You can bake mini cheesecakes in a muffin pan or small batch cheesecake bars in a loaf pan.


A slice of strawberry cheesecake being removed with a cake cutter

Ingredients For Strawberry Swirl Cheesecake

To make this strawberry swirl cheesecake recipe, you’ll need the following ingredients:

  • Graham cracker crumbs: The most traditional crust on a cheesecake. You can also use Oreo cookie crumbs for a bit of a chocolate twist.
  • Butter: Used to bind the crust together
  • Cream cheese: Always use blocks of cream cheese (not whipped or in a tub) and use full-fat. Using low fat and especially fat free may result in a watery filling that won’t bake properly. Also make sure your cream cheese is at room temperature or the batter will be lumpy.
  • Sugar: To sweeten the tang of the cream cheese
  • Eggs: Use standard large eggs that are at room temperature. If they’re too cold, they may curdle the batter and not rise as much.
  • Vanilla: Adds extra flavor to the batter
  • Strawberry curd: Used for the swirl. You can also use strawberry jam or change the flavor with peach curd.

How To Make Strawberry Swirl Cheesecake

First, make your graham cracker crust. Mix together your crumbs and butter then pat into the bottom and sides of your springform pan.

Next, beat together your cream cheese and sugar in a large mixing bowl (preferably a stand mixer with a paddle attachment) until smooth and creamy. You’ll want to scrape down your bowl at least once to ensure it’s evenly beaten.

Beat in your eggs one at a time (so you don’t oversaturate and split your batter), scraping down your bowl in between each egg. Then add your vanilla.

Transfer your cheesecake batter to your graham cracker crust. Add spoonfuls of curd or jam on top then swirl with a knife.

Bake at 350F for 35-40 minutes or until the internal temperature reaches 150F degrees. The edges will be set and brown while the center will have some wiggling.

Cool in the pan for about 15 minutes then run a knife around the edge of the pan to loosen it. Let cool another 45 minutes then cover and refrigerate for at least 4 hours or overnight.


Slice of strawberry swirl cheesecake on a plate

How do you swirl a cheesecake?

Once you add the cheesecake batter to the pan, drop spoonfuls of your curd on top then swirl it around with a knife. If your swirls start to peak, smooth it out as much as possible.

You can also swirl in my strawberry jam without pectin.

Not feeling like strawberry? Swirl in my blueberry jam without pectin, raspberry jam without pectin, or peach jam without pectin.

Why is my cheesecake lumpy?

If your cheesecake batter is lumpy, chances are your cream cheese and eggs were too cold.

Make sure they sit out at room temperature until no longer cold to the touch.

If your cream cheese is still too cold, microwave (without the foil wrappers!) in 5-10 second increments until no longer cold to the touch. Be careful you don’t accidentally melt it!

To warm up eggs, place them in a warm bowl of water and let sit for about 15 minutes or until no longer cold to the touch.

More Cheesecake Recipes

Enjoyed this strawberry swirl cheesecake recipe? Here are more cheesecake recipes you can make:

Strawberry Swirl Cheesecake

Strawberry Swirl Cheesecake

Yield: 8-10 servings
Prep Time: 30 minutes
Cook Time: 40 minutes
Chill Time: 5 hours
Total Time: 6 hours 10 minutes

Got fresh strawberries? Learn how to make Strawberry Swirl Cheesecake with strawberry jam or strawberry curd, which will surely impress your family and friends. Made without a water bath!

Ingredients

  • 2 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 24 ounces full-fat cream cheese, softened (do not use fat free)
  • 1 cup granulated sugar
  • 3 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup strawberry curd (homemade or store bought) or strawberry jam (homemade or store bought)

Instructions

  1. Preheat oven to 350F. Wrap the bottom of a 9 inch springform pan with foil.
  2. In a large bowl, mix together the graham cracker crumbs and melted butter. Press into the bottom and sides of the pan.
  3. In another large mixing bowl (with the paddle attachment if using a stand mixer), beat together the cream cheese and sugar until light and fluffy, about 2-3 minutes. Scrape down the bowl as needed.
  4. Beat in the eggs, one at a time, for 1 minute each or until smooth (do not overbeat). Beat in the vanilla.
  5. Transfer the batter to the crust. Add spoonfuls of curd/jam on top then swirl with a knife.
  6. Bake for 35-40 minutes minutes or until the edges are set and brown, the center is mostly set with some wiggling, and internal temperature reaches 150F degrees.
  7. Cool for 15 minutes then take a knife and run it around the edge of the pan to loosen it. Cool for another 45 minutes in the pan.
  8. Cover and refrigerate at least 4 hours or overnight before serving. Store leftovers in an airtight container in the refrigerator for up to 5-7 days.

Notes

Recommended Products

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Source: Adapted from Taste of Home

Originally published June 26, 2012