Preheat the oven to 160°C / 325°F / 140°C fan forced. Grease and line the base and sides of an 8-inch round springform tin with baking paper.Crush graham crackers in a food processor until they are a fine crumb. If you don’t have a food processor or blender, put them in a bag and crush them with a rolling pin.
Add the cinnamon and ginger and combine.
Mix through the melted butter.
Press firmly into the bottom of the prepared tin.
Bake for 10 minutes then set aside while you make the filling.
Creating the cheesecake filling
Using a stand mixer with the paddle attachment or an electric hand mixer, beat the cream cheese on low-med speed for about 2 minutes until smooth and creamy. Scrape down the sides of the bowl as required.
Add the sugar and vanilla and beat well. Again, scrape down the sides as necessary.
Mix in the eggs and beat through.
Then, add the extra yolk and beat until fully incorporated.
Add the sour cream, salt, lemon juice, and zest,and beat well. The mixture should now be completely smooth and glossy.
Pour half of the cheesecake mixture over the base.
Putting the strawberry swirl cheesecake together
With a teaspoon, dollop about half the strawberry sauce in small blobs over the top of the cheesecake mixture you just added to the base.
Carefully spoon over the remaining cheesecake mixture.
Smooth out the top just a little, then again use a teaspoon to dollop over the remaining strawberry sauce.
Drag a knife through the little strawberry patches to give it a swirl effect.
Bake for 45-50 minutes on the middle shelf of the oven. There should be a slight wobble in the center.Turn the oven off and allow the cheesecake to cool in the oven for half an hour with the door closed.After a half hour, remove it from the oven and let it cool at least a further 45 minutes at room temperature before covering (a plate over the top of the tin is fine) and placing in the fridge to set completely. Let it set for at least 4 hours.Remove from the pan, serve, and enjoy!
A great tip to stop a cheesecake from cracking is to allow it cool slowly. You do this by letting it cool in the oven for half an hour after it has been turned off.Then, remove it from the oven and let it come to room temperature before covering the top and placing it in the fridge to cool completely.Try our Easy Instant Pot Cheesecake Recipe (Raspberry Cheesecake) next!