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

MAKE THE STRAWBERRY SAUCE

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

STIR IN

3. Bring to a low boil.

BRING TO A LOW BOIL

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.

STIR UNTIL THICKENED

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

MAKE THE CRUST

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

CRUSH THE CRACKERS

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

MIX IN

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

ADD TO THE SPRINGFORM PAN

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

PRESS TO CREATE THE CRUST

7. Bake for 10 minutes.

BAKE

8. Allow to cool.

COOL

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

MAKE THE FILLING

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

ADD & MIX

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

ADD THE EGGS

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

ADD & MIX

5. The mixture should look smooth and glossy.

MIX TILL SMOOTH

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

ASSEMBLE

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

DOLLOP

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

ADD THE REST OF THE CHEESECAKE MIXTURE

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.

DOLLOP THE REST OF THE STRAWBERRY SAUCE

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

CREATE THE SWIRLS

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.

BAKE

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

TURN OFF THE OVEN

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

REMOVE THE PAN

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

CHILL

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

SERVE

Visit The Gingered Whisk for more notes and tips on making the BEST Strawberry Swirl Cheesecake!

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Enjoy!

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