Strawberry Swirl Cheesecake

why make this recipe

Strawberry Swirl Cheesecake is a delightful dessert that combines the rich creamy texture of cheesecake with the sweet and tangy flavor of strawberries. This recipe is perfect for special occasions, family gatherings, or just a treat for yourself. The beautiful swirl of strawberry sauce not only looks stunning but also adds a fresh fruity flavor that complements the richness of the cheesecake. It’s a simple yet elegant dessert that’s sure to impress anyone who tastes it.

how to make Strawberry Swirl Cheesecake

Ingredients:

• 200 g digestive biscuits / cookies
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 100 g unsalted butter, melted
• 750 g cream cheese, softened
• 3/4 cup caster sugar
• 1 1/2 teaspoons vanilla extract
• 2 large eggs, room temp
• 1 egg yolk, room temp
• 200 ml light sour cream, room temp
• Zest of 1 lemon, finely grated
• 1 tablespoon lemon juice
• Pinch of salt
• 2/3 cup strawberry sauce

Directions:

1. Preheat the oven to 160C / 325F. Grease and line the base and sides of an 8-inch round spring form tin with baking paper.
2. Process the biscuits to fine crumbs and mix them with cinnamon, ginger, and melted butter. Press this mixture into the base of the tin and bake for 10 minutes.
3. Beat the cream cheese until smooth. Add the sugar and vanilla, then add the eggs and yolk one at a time, mixing well. Incorporate the sour cream, salt, lemon juice, and zest.
4. Pour half of the mixture over the crust. Dollop the strawberry sauce on top and then pour the remaining mixture. Use a knife to swirl it together.
5. Bake for 45-50 minutes until it is slightly wobbly in the center.
6. Turn off the oven and cool the cheesecake with the door closed for 30 minutes.
7. Allow it to cool at room temperature for 45 minutes before refrigerating for 2-3 hours to set.

how to serve Strawberry Swirl Cheesecake

Serve Strawberry Swirl Cheesecake chilled. You can garnish it with fresh strawberries or a drizzle of strawberry sauce for added flair. It pairs well with whipped cream or a scoop of vanilla ice cream for a creamy contrast.

how to store Strawberry Swirl Cheesecake

Store the cheesecake in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. If you want to keep it for longer, you can freeze it. Wrap in plastic wrap and aluminum foil, then place it in the freezer. It can last up to 2 months when frozen.

tips to make Strawberry Swirl Cheesecake

• Make sure your cream cheese is at room temperature for a smooth filling.
• Do not overbake; the cheesecake should still jiggle slightly in the center.
• For a stronger strawberry flavor, you can use fresh strawberries to make your own sauce.

variation (if any)

You can switch out the strawberry sauce for other fruits like blueberry, raspberry, or even mango to create different swirls and flavors. Adjust the amount of sugar in the filling based on the sweetness of the fruit you choose.

FAQs

Q: Can I use a different type of cookie for the crust?
A: Yes, you can use any type of cookies you like, such as graham crackers or Oreos.

Q: How do I know when the cheesecake is done baking?
A: The cheesecake should be slightly wobbly in the center when done. It will firm up as it cools.

Q: Can I make this cheesecake ahead of time?
A: Absolutely! This cheesecake can be made a day or two in advance, making it a perfect dessert for entertaining. Just keep it refrigerated until ready to serve.

Strawberry Swirl Cheesecake

A delightful dessert that combines the rich creamy texture of cheesecake with the sweet and tangy flavor of strawberries, perfect for any special occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the crust

• 200 g digestive biscuits / cookies
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 100 g unsalted butter, melted

For the filling

• 750 g cream cheese, softened
• 3/4 cup caster sugar
• 1 1/2 teaspoons vanilla extract
• 2 large eggs, room temp
• 1 large egg yolk, room temp
• 200 ml light sour cream, room temp
• Zest of 1 lemon, finely grated
• 1 tablespoon lemon juice
• Pinch of salt
• 2/3 cup strawberry sauce

Method

 

Preparation

1. Preheat the oven to 160C / 325F. Grease and line the base and sides of an 8-inch round spring form tin with baking paper.
2. Process the biscuits to fine crumbs and mix them with cinnamon, ginger, and melted butter. Press this mixture into the base of the tin and bake for 10 minutes.

Filling

1. Beat the cream cheese until smooth. Add the sugar and vanilla, then add the eggs and yolk one at a time, mixing well. Incorporate the sour cream, salt, lemon juice, and zest.
2. Pour half of the mixture over the crust. Dollop the strawberry sauce on top and then pour the remaining mixture. Use a knife to swirl it together.

Baking

1. Bake for 45-50 minutes until it is slightly wobbly in the center.
2. Turn off the oven and cool the cheesecake with the door closed for 30 minutes.
3. Allow it to cool at room temperature for 45 minutes before refrigerating for 2-3 hours to set.

Notes

Serve chilled, garnished with fresh strawberries or strawberry sauce. Pairs well with whipped cream or vanilla ice cream. Store in an airtight container in the refrigerator for 3-4 days, or freeze for up to 2 months.