STRAWBERRY SWIRL CHEESECAKE
16 servings | easy prep | no water bath
Making this decadent strawberry swirl cheesecake is much easier than your typical cheesecake recipe. There is no water bath, and the mixture is easy to mix together with an electric mixer.
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Crush 3/4 cup graham crackers until they are a fine crumb. Add in 1/4 tsp. cinnamon and ginger and combine well. Once combined, mix in 7 Tbsp. melted butter.
Grease and line an 8-inch round springform tin with baking paper. Press your graham cracker mixture firmly into the pan, and bake at 325°F for 10 minutes.
In another bowl, beat 3 packages of cheese cream for about 2 minutes until smooth and creamy. Add in 3/4 cup sugar and 1½ tsp. Vanilla extract and beat again until smooth.
Mix in 2 eggs and beat well. Then, add an 1 extra yolk and beat until fully incorporated.
Add in 1 cup sour cream, pinch of salt, 1/2 lemon juice, and zest, and beat well. The mixture should be smooth and glossy.
Pour half of the cheesecake mixture over the base.
With a teaspoon, dollop strawberry sauce in small blobs over the top of the cheesecake mixture.
Carefully spoon over the remaining mixture cheesecake mixture.
Use a teaspoon to dollop over the more strawberry sauce. Drag a knife through the your dollops to give it a swirl effect.
Bake for 45-50 minutes on the middle rack of the oven. Turn the oven off and allow cheesecake to cool in the oven for 30 minutes. Once 30 minutes is up, remove from oven and let cool for 45 minutes at room temperature. Let it set for at least 4 hours in the refrigerator.
For tips on how to make the best cheesecake ever, visit the full recipe post!