Description

This Strawberry Swirl Cheesecake bakes the strawberry sauce right into the cheesecake, so you get both tastes in one beautiful package. The result is both beautiful and decadent, providing the perfect cool spring or summer treat.

Ingredients

Scale

For the graham cracker crust:

4 oz. crushed graham crackers (about 125 g, or 8 graham crackers)
4 Tablespoons salted butter, melted
2 Tablespoons sugar

For the strawberry sauce:

2 1/2 cups strawberries (fresh or frozen)
1/3 – 1/2 cup sugar
2 teaspoons vanilla
A pinch of salt
2 Tablespoons water mixed with 1 Tablespoon cornstarch

For the cheesecake:

12 oz. Neufchatel (light cream cheese) – that’s 1 1/2 8-oz. packages
1/3 cup sugar
1/3 cup cottage cheese (can substitute plain or vanilla Greek yogurt)
2 Tablespoons milk
1 1/2 Tablespoons white whole wheat flour
2 teaspoons vanilla extract
2 large eggs
1/4 teaspoon salt

Instructions

To make the sauce: if using frozen strawberries, thaw them slightly, preserving the juices. Put strawberries in a handi chopper or mini food processor and pulse a few times. Pour into a saucepan, add the sugar, vanilla and salt and cook over medium heat until hot and bubbly. In a small bowl, whisk together the water and cornstarch, then slowly add to the sauce until thickened. Remove from heat.
To make the crust: Preheat the oven to 325 F. Crush the graham crackers and mix them with the melted butter, sugar and salt. Press into the bottom of a 7-inch springform pan. Bake for about 10 minutes to set the crust.
Next, make the filling. Use your handi chopper/food processor to blend the cottage cheese until it is smooth. then put in a bowl and whip with the cream cheese with the sugar until it’s creamy and smooth, then add the remaining filling ingredients and beat until nice and smooth. Make sure you wipe down the sides of the bowl and mix that in as well.
Set the springform pan inside a round cake pan, then set that inside a 13x9x2 inch pan or a large roasting pan. Pour boiling water about halfway up the side of the largest pan, making a water bath for the cheesecake that’s not actually touching the springform pan. Bake at 325 for 10 – 15 minutes, then remove from oven, spoon strawberry sauce on top and use a knife to swirl. Put back into the oven and cook for 45 – 55 minutes or until the cheesecake is slightly jiggly just in the middle part of the pan.

Notes

To get a nice even crust layer, use the bottom of a clean glass to tamp down the crust in the pan before baking.

RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2025, Sumptuous Spoonfuls. This recipe was made by a REAL person with REAL ingredients. The photos are real photos taken by me personally. There is nothing AI here. This is real food made by real people for real people. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

Nutrition

Serving Size: 1/8 of the cheesecake
Calories: 340
Carbohydrates: 35g
Fiber: 2g
Protein: 8g