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Strawberry Swirl Cheesecake

Strawberry Swirl Cheesecake

A delightful Strawberry Swirl Cheesecake recipe that combines creamy richness with the sweetness of strawberries.
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Prep Time 30 minutes
Cook Time 55 minutes
Chilling Time 1 hour
Total Time 2 hours 25 minutes
Servings: 8 slices
Course: Sweet Moments
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Strawberry Sauce
  • 1.5 cups strawberries roughly chopped; fresh strawberries give the best flavor and vibrant color.
  • 2 tsp cornstarch this thickens the sauce and helps it hold its shape when swirled in the cheesecake.
  • 2 tbsp sugar adjust the amount based on the sweetness of your strawberries.
  • 2-3 tbsp water just enough to blend and cook down the strawberries into a purée.
Crust
  • 1.5 cups Marie biscuits crushed; these provide a buttery, crumbly base that's easy to make.
  • 0.5 cups butter melted; ensure it's unsalted for optimal flavor balance in the crust.
Cheesecake Filling
  • 2 cups cream cheese softened; use full-fat cream cheese for a rich, creamy texture.
  • 0.75 cups sugar enhances sweetness and balances the tanginess of the cream cheese.
  • 3 eggs adds structure to your cheesecake as they bake and set.
  • 0.25 cups heavy cream this adds richness and contributes to a silky texture.
  • 0.25 cups all-purpose flour helps to stabilize the filling as it bakes.
  • 1.5 tsp vanilla extract pure vanilla enhances the overall flavor of the cheesecake.

Equipment

  • mixing bowl
  • springform pan
  • Saucepan
  • Blender

Method
 

Making the Cheesecake
  1. Blend the chopped strawberries, sugar, cornstarch, and water until you achieve a smooth purée.
  2. Transfer the purée to a saucepan and cook over medium heat, stirring occasionally until thickened, about 5-7 minutes.
  3. Preheat your oven to 350°F (180°C) and prepare a springform pan with butter.
  4. Mix the melted butter with the crushed Marie biscuits to form the crust and press into the bottom of the pan.
  5. Bake the crust for 10 minutes, then reduce temperature to 320°F (160°C).
  6. Beat the softened cream cheese and sugar together until smooth and creamy.
  7. Add eggs one at a time, then mix in heavy cream, flour, and vanilla extract until smooth.
  8. Pour half of the cheesecake batter over the cooled crust, add a layer of the strawberry purée, then top with the remaining batter.
  9. Gently swirl the remaining strawberry purée into the batter.
  10. Bake the cheesecake at 320°F for 50-55 minutes until slightly wobbly in the center.
  11. Cool in the oven with the door cracked for 1 hour, then refrigerate overnight.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 22gSaturated Fat: 12gMonounsaturated Fat: 7gCholesterol: 120mgSodium: 280mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 800IUVitamin C: 8mgCalcium: 50mgIron: 1mg

Notes

Serve with additional fresh strawberries on top for added flavor and presentation.

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