Strawberry Swirl Cheesecake

the gingered whisk

Homemade cheesecake with fresh strawberry swirls is a simple but decadent tasting dessert. Made with a graham cracker crust, creamy cheesecake filling and a from scratch strawberry sauce, this dessert will impress and delight!

- The Gingered Whisk

Strawberries

Key Ingredient

Strawberry Sauce – fresh strawberries hulled and quartered, divided – sugar – lemon juice – cornstarch – water – coarse sea salt

Ingredients

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Crust: – crushed graham crackers – sugar – salt – ground cinnamon – ground ginger – melted butter

Ingredients

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Cheesecake Filling: – full fat cream cheese, room temperature – granulated sugar – eggs – vanilla extract – sour cream – lemon, zest and juice – Pinch of salt

Ingredients

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Baked Strawberry Swirl Cheesecake

Yield

12 servings

Prep Time

15 minutes

Total Time

2 hours  45 minutes

1. Add 1 cup of sliced strawberries to a mediaum sauce pan with the sugar and mash using a potato masher or pastry cutter.

Strawberry Sauce:

2. Stir in the cornstarch, lemon juice and water.

Strawberry Sauce:

3. Bring to a low boil.

Strawberry Sauce:

4. Stirring constantly, cook for 3-8 minutes, or until the sauce has thickened. Remove from heat, stir in reserved 1 cup chopped diced strawberries and the salt. Allow to cool fully before refrigerating or freezing.

Strawberry Sauce:

2. Grease a 9” springform pan and set aside.

Graham Cracker Crust:

3. Crush the graham crackers and place in a large mixing bowl.

Graham Cracker Crust:

4. Mix in the ground cinnamon, ground ginger, pinch of salt, and melted butter until combined and crumbly.

Graham Cracker Crust:

5. Place the mixture into the prepared springform pan and evenly spread out.

Graham Cracker Crust:

6. Use a flat bottomed glass to press the crust in, allowing it to go up the side a little.

Graham Cracker Crust:

7. Bake for 10 minutes.

Graham Cracker Crust:

8. Allow to cool.

Graham Cracker Crust:

1. In a large mixing bowl, beat the cream cheese with a hand mixer for about 2 minutes, until soft and fluffy.

Cheesecake Filling:

2. Add in the sugar and vanilla and mix until just barely combined.

Cheesecake Filling:

3. Add in the eggs and mix until just barely combined.

Cheesecake Filling:

4. Add in the sour cream, salt, and lemon zest and juice. Mix until just barely combined. Do not overmix.

Cheesecake Filling:

5. The mixture should look smooth and glossy.

Cheesecake Filling:

1. Pour half of the cheesecake mixture into the cooled crust.

Assembly:

2. Dollop some of the strawberry sauce (the half reserved for the swirls) by spoonfuls onto the cheesecake mixture.

Assembly:

3. Carefully place the remaining cheesecake mixture on top of the strawberry sauce. Smooth the top.

Assembly:

4. Dollop the remaining strawberry sauce for swirls onto the top of the cheesecake mixture, using spoonfuls to randomly space out the dollops of different sizes.

Assembly:

5. Use a sharp knife to drag through the dollops, allowing swirls to create.

Assembly:

1. Bake for 45 - 50 minutes, on the middle shelf of the oven, until the edges are golden and the middle is only slightly wobbly.

Baking:

2. Turn the oven off, and leave the cheesecake in the oven with the door closed for 30 minutes to cool.

Baking:

3. Remove the pan from the oven and place on a wire rack. Cool in the pan for 45 minutes, until mostly room temperature.

Baking:

4. Cover the cheesecake with plastic wrap and place in the refrigerator for about 4 hours to chill.

Baking:

5. Release the springform pan from around the cheesecake and serve with remaining strawberry sauce.

Baking:

Enjoy!

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