Strawberry Swirl Cheesecake -

5 from 1 vote

Strawberry Swirl Cheesecake

Supremely creamy, tangy, and rich, this gorgeous strawberry swirl cheesecake is full of irresistible fresh strawberry flavor! Serve with fresh strawberry sauce for an extra dose of deliciousness!

Prep Time40

Cook Time1

Chilling Time1

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 417kcal

Author: Natasha Minocha

Ingredients

Strawberry Sauce

1 1/2 cup Strawberries, roughly chopped
2 tsp Cornstarch
2 tbsp Sugar You can add more or less depending on the sweetness of your berries
2-3 tbsp Water

Cheesecake Crust

1.5 cup Marie biscuits, crushed
1/2 cup Butter, melted

Cheesecake Filling

2 cup Cream cheese
3/4 cup Sugar
3 Eggs
1/4 cup Cream
1/4 cup All-purpose flour
1.5 tsp Vanilla extract

US Customary - Metric

Instructions

Strawberry Sauce

Blend the fresh strawberries with sugar, cornstarch, 2 or 3 tablespoons of water till you have a smooth purée.
Cook the purée on medium heat till it's nice, thick, and luscious. Do give it a stir every few minutes. This takes about 15 to 20 minutes. Let the sauce cool.
Any leftover strawberry sauce can be jarred and kept for a couple of weeks in the refrigerator.

Cheesecake Crust

Preheat your oven to 180C. Keep a springform 8" pan handy.
Combine the melted butter and crushed cookies in a small bowl. This mixture should have the consistency of wet sand.
Press it down evenly at the bottom of the pan. Bake for at 180 C for 10 minutes. Lower the oven temperature to 160C while you're preparing for the filling.

Cheesecake Filling

Beat the cream cheese and sugar in a large bowl with an electric mixer.
Add the eggs, one at a time.
Mix in the cream, flour, and vanilla extract. Whisk well until smooth.
Pour half of the cheesecake batter over the prepared crust. Add a third of the cooled strawberry sauce on top.
Cover the strawberry layer with the remaining cheesecake batter.
Drop small spoonfuls of the strawberry sauce on top and using a skewer, create swirls.
Carefully place the pan in the oven and bake for 50-55 minutes at 160C or until the center feels just a bit wobbly to touch.
Turn off the heat and slightly crack the oven door open and allow it to cool for 30 minutes.
Transfer to the counter and then to the fridge to chill overnight.
Remove carefully from the pan, place it on your serving plate. Serve with strawberry sauce on the side. Enjoy!

Notes

For the best creamy texture, don’t overbeat the batter. This will aerate the filling. Mix with a gentle hand.
Make sure all the ingredients are at room temperature.
Bake the strawberry cheesecake at a low temperature. Long and slow baking prevents the cheesecake from cracking.
Bake until the center of the cheesecake is slightly wobbly. Overbaking will make it dry.
Allow the cake to cool in the oven for at least 20 minutes with the oven door slightly ajar. This also ensures the cheesecake won't crack.
Make the cheesecake a day ahead so you can refrigerate them for 8 hours at least. It helps the cake set and enhances the texture to an addictive degree.

Nutrition