Strawberry Swirl Cheesecake

Beautiful STRAWBERRY SWIRL CHEESECAKE is an easy dessert recipe made with simple homemade strawberry sauce and smooth, creamy baked cheesecake.

Course Dessert

Cuisine American

Keyword cheesecake recipe, easy cheesecake recipe, strawberry cheesecake, strawberry swirl cheesecake recipe

Prep Time 15 minutes

Cook Time 45 minutes

Setting time 4 hours

Total Time 1 hour

Servings slices

Calories 330kcal

Author Marie Roffey

Ingredients

7 oz Graham crackers
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
3.5 oz unsalted butter (melted)
3 packages cream cheese (softened; 8 oz. packages)
3/4 cup superfine sugar
1 1/2 teaspoons vanilla extract
2 large eggs room temp
1 egg yolk room temp
1 cup light sour cream room temp (a little less than one cup)
1/2 lemon juice and zest
Pinch of salt
2/3 cup strawberry sauce (see above post for a link to our easy strawberry sauce recipe!)

Instructions

Creating the graham cracker crust

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.
Use a food processor to process the crackers to fine crumbs. Add the cinnamon and ginger and pulse to combine (if you don’t have a food processor or blender, put the biscuits in a bag and crush them with a rolling pin)
Tip the crumbs into a bowl, then 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, 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.
Then add the eggs and extra yolk, one at a time, beating until each is well incorporated.
Add the sour cream, salt, lemon juice, and zest and beat well. The mixture should now be looking 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!

Video

Notes

RECIPE TIP: 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.

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