This baked strawberry swirl cheesecake is easy to make, looks beautiful and tastes divine, with a crisp biscuit base and a creamy vanilla filling swirled with sweet strawberry sauce.
It tastes fresh and delicious, slices beautifully and is just the right level of sweetness to satisfying your sweet tooth without making your teeth ache!
To make my strawberry swirl cheesecake, you'll start by crushing digestive biscuits (or graham crackers) and combining melted butter and a touch of sugar. You'll then press the mixture into the base of your tin and bake for just 5 minutes to firm up your base.
Next, you'll make the strawberry sauce by simply chopping strawberries and heating in a pan with a sprinkle of sugar and a dash of lemon juice before blending to a puree.
Next, you'll make the vanilla cheesecake filling, which is a one step process. You'll simply whisk cream cheese, double cream, eggs, flour, sugar and vanilla together and it's ready to use!
To achieve the beautiful swirl effect, you'll pour half the cheesecake mix into the tin, drizzle in some strawberry sauce, then repeat before swirling the top for a pretty finish.
You'll then bake for 45 minutes until set and then chill overnight to produce the most perfect baked strawberry swirl cheesecake imaginable.
Here's my full recipe, complete with lots of step-by-step photos to help you along the way.
Ingredients
For the base
- 260 g digestive biscuits
- 1 tbsp caster sugar
- 85 g unsalted butter
For the strawberry sauce
- 75 g strawberries green tops removed
- 15 g caster sugar
- 1/4 tsp lemon juice
For the filling
- 350 g light cream cheese room temp
- 250 g full fat cream cheese room temp
- 175 ml double cream room temp
- 1 medium free range eggs room temp
- 1 medium free range egg yolk room temp
- 1 tbsp plain flour
- 200 g caster sugar
- 1 tsp vanilla extract
Equipment
Instructions
Make the base
Preheat the oven to 170C (150C fan, 340F).
Crush or blend the biscuits so they’re like coarse sand. I use a ziplock bag and a rolling pin.
Add the sugar and melted butter.
Stir together.
Tip into a large springform cake tin.
Flatten and compress with the back of spoon or the bottom of a tumbler.
Cook for 5 mins, then set aside to cool. Don't turn the oven off.
Make the strawberry sauce
Put the strawberries in a pan with the sugar and lemon juice.
Place over a medium-low heat and simmer for about 10 minutes until broken down.
Blend to a puree.
Set aside to cool.
Make the filling
Put the cream cheese, double cream, eggs, flour, sugar and vanilla in a large bowl.
Use your whisk to mix them together until just combined. Don't keep whisking after that as you don't want to introduce too much air.
Put it all together
Pour the half cheesecake batter into the tin on top of the biscuit base.
Drizzle half the strawberry sauce on top.
Add the rest of the cheesecake batter, then the rest of the strawberry sauce.
Gently swirl the surface with a skewer or the handle end of a spoon.
Bake for 45 mins until firm but slightly wobbly if shaken. If it ripples, it's not cooked through.
Run a sharp knife carefully around the inside of the tin to ensure the cheesecake doesn't stick, which can cause cracks as it cools.
Place on a rack to cool, then cover and chill overnight.
Serve
Once chilled, run a knife around the inside of the tin again and unlock to release the sides. It should then lift onto a board cleanly.
Cut into slices with a sharp knife!
Enjoy!
Don't forget to send me photos of your creations!
Pointers, tricks and troubleshooting tips for the perfect Strawberry Swirl Cheesecake
Is Strawberry Swirl Cheesecake easy to make?
Yes, Strawberry Swirl Cheesecake is easy to make! The most difficult part is waiting for it to chill in the fridge overnight. Other than that, the recipe is simple and doesn't require any special skills or ingredients.
First, you'll need to make the strawberry sauce by cooking down strawberries with sugar and lemon juice.
Next, you'll need to mix together the cream cheese, sugar, eggs, and vanilla extract until smooth. But take care not to overmix the filling! You don't want to whip it up, just gently combine it.
Then, you'll need to pour the cheesecake mixture into a prepared pan and swirl in the strawberry sauce.
Finally, you'll need to bake the cheesecake until it's set and the edges are slightly browned. Then, let it cool completely before chilling it in the fridge overnight.
In the morning, your cheesecake will be firm and dense, with a beautiful swirl of strawberry sauce running through it.
Will I need any special equipment to make Strawberry Swirl Cheesecake?
You'll need a 23cm (9-inch) springform tin, weighing scales, measuring spoons, mixing bowl, whisk, saucepan and a silicone spatula.
There's always a complete list of suggested equipment on the recipe card below my recipes if you're in doubt. In addition, I always include links to example products, to show exactly what I used to make each recipe.
How can I tell if eggs have gone off?
It's always best to use fresh ingredients when baking, especially eggs. It's essential to use fresh eggs, as they can behave differently in recipes as they get older and their quality declines.
You should never eat an egg that looks, smells, feels or tastes odd in any way.
So if your egg has any discolouration, odd appearance, or a strange or foul odour, it is most likely rotten. If you're unsure, the safest thing to do is to discard it and use a fresh one.
If you're not sure how old your eggs are, err on the side of caution and don't use them.
How can I check if an egg is fresh?
If you want to check whether an egg is fresh, you can do a simple float test. Fill a bowl with cold water and gently lower in your egg. If it sinks to the bottom and lies on one side, it's fresh. If it stands on its end at the bottom of the bowl, it's still fine to use but not as fresh. If it floats to the top, it's past its best and you should discard it.
A spoiled egg floats because the air cell inside the egg has increased in size as the egg ages. This is because gas is produced as the contents degrade.
However, a float test is not foolproof, as some spoiled eggs can sink. You should always make sure an egg is fresh before adding it to a recipe. So make sure you crack your egg into a separate bowl or cup first to check it.
What does 'double cream' mean?
Double cream is a type of thick cream with high-fat content. It's also known as whipping cream or heavy cream in the US. In the UK, it must have at least 48% milkfat, while in the US it must have at least 36% milkfat.
Double cream is perfect for making this cheesecake, as it's thick and creamy and will give your cheesecake a lovely rich texture.
I always use double cream in my cheesecakes, as I think it gives the best results. However, if you can't get hold of double cream or don't want to use it, you could try using whipping cream instead.
Whipping cream is a type of thick cream with high-fat content. It's also known as heavy cream in the US. In the UK, it must have at least 48% milkfat, while in the US it must have at least 36% milkfat.
Whipping cream is a good substitute for double cream in this recipe, as it's also thick and creamy and will give your cheesecake a lovely rich texture.
How can I tell if my butter has gone off?
Butter can go off quicker than the Sell-By date if it's not stored properly in the fridge. So even if your butter is within its Use-By date you should still check if it's safe to eat.
When butter spoils it will develop a sour smell and a darker yellow colour. It will also taste sour or 'fizzy'. Spoiling butter can also develop a layer of condensation, formed as lactic acid breaks the bonds between liquid, protein and fat.
If you're unsure whether your butter is still good to use, the safest thing to do is to throw it away and buy a new one.
How can I tell if my cream cheese is safe to eat?
Cream cheese can go off quickly if it's not stored properly in the fridge. So even if your cream cheese is within its Use-By date you should still check if it's safe to eat
When cream cheese goes off it tends to dry out or separate, with liquid pooling at the bottom of the packet. The top will often become cracked or mold will start to form. Cream cheese that has gone off can also have a sour smell.
If you're unsure whether your cream cheese is still good to use, the safest thing to do is to throw it away and buy a new one.
Can I use Philadelphia cream cheese in this cheesecake?
Yes, you can use Philadelphia cream cheese in this cheesecake recipe.
However, I would recommend using full-fat cream cheese for the best results. This is because it has a higher fat content, which will make the cheesecake richer and more delicious. Plus it will help the cheesecake have a better texture.
Is Strawberry Swirl Cheesecake suitable for vegetarians?
Yes, this Strawberry Swirl Cheesecake is suitable for vegetarians!
If you plan to serve it with any sauces, make sure you check they're vegetarian too! For example, many sweet sauces can contain gelatine, which is made from beef or pork.
Is Strawberry Swirl Cheesecake suitable for vegans?
No, this Strawberry Swirl Cheesecake is not suitable for vegans.
It contains cream cheese, milk, butter and eggs, which are all animal products.
Normally I would recommend using vegan substitutes for these ingredients, but I haven't tried making this cheesecake with them so I can't guarantee it would work.
Vegan cheesecake recipes use different ingredients to get the same texture as dairy, so just swapping the ingredients for vegan counterparts and cooking according to the instructions for this recipe might not work.
However, if you want to give it a try, I’ll list some ingredients which I think would work best and you could try making the recipe with the substitutions.
If you make a vegan version of this cheesecake, make sure to check the labels for anything extra you intend to serve the recipe with. For example, if you use a shopbought strawberry sauce make sure it doesn't contain ingredients like gelatine, shellac or carnauba wax.
Vegan Cheesecake Ingredients:
- Cream cheese: A few vegan baked cheesecake recipes use Tofutti cream cheese for the filling. I think vegan recipes recommend it because it has a relatively high-fat content compared to other vegan cream cheeses (8g fat per 30g). At the time of writing (May 2022), Tofutti brand isn't widely available in the UK. Luckily, this vegan cream cheese from Sainsbury's has a similar fat content of 8.4g per 30g. So it should work just as well.
- Cream: For cream, you could use Alpro or Oatly plant-based double cream. I’ve noticed in vegan baking recipes using ½ a teaspoon of xanthan gum in plant-based double cream helps it thicken similarly to vegan cream so you could try that.
- Butter: Many supermarkets sell dairy-free butter on refrigerated aisles with dairy butter. Flora and Naturli are fairly common brands in the UK and Western Europe. I find they work best as they have similar fat content to diary butter (80%). So if you use another brand, make sure it has that high-fat content.
- Eggs: Some vegan baked cheesecake recipes recommend using 4 teaspoons of cornflour instead of eggs. However, you can also find powdered vegan egg replacer in the baking aisle or on the Free From aisle of your local supermarket. Though I’m not sure which would work best as I haven’t tried a vegan version of this recipe.
- Biscuit base: Many digestive biscuits/ graham crackers are accidentally vegan. So check the labels and you may be able to use your regular brand. If not, the Free From section of your supermarket will have a brand you can use.
Is Strawberry Swirl Cheesecake gluten-free?
No, this Strawberry Swirl Cheesecake is not gluten-free. Luckily the only elements containing gluten are the biscuit base and the spoonful of flour in the filling. So you should be able to make a gluten-free version pretty easily!
If you want to make a gluten-free version of this cheesecake, you could use gluten-free digestive biscuits/ graham crackers or make a biscuit base with gluten-free flour.
You could also use crushed nuts (almonds, hazelnuts, etc.) instead of biscuits/ crackers for the base. Just make sure they're finely ground so they bind together when you press them into the tin.
You can use gluten-free flour in the filling, or half a teaspoon of cornflour. Though cornflour will produce a slightly firmer texture.
Is Strawberry Swirl Cheesecake healthy?
No, this Strawberry Swirl Cheesecake is not particularly healthy. There's nothing wrong with enjoying a sweet treat as part of a varied and balanced diet! So don't worry too much!
However, there are a few small changes you could make to make it slightly healthier:
- For the biscuit base, you could use wholewheat digestive biscuits/ graham crackers.
- In the filling, you could use low-fat cream cheese. Though this will dramatically affect the texture.
- You could also reduce the amount of sugar in the recipe. I wouldn't recommend reducing it by more than half though as cheesecakes need a certain amount of sweetness to balance out the tanginess of the cream cheese.
Is Strawberry Swirl Cheesecake safe to eat while pregnant?
Yes, this Strawberry Swirl Cheesecake is safe to eat while pregnant as long as you're careful with the ingredients.
- Cream cheese: Make sure you use pasteurised cream cheese in this recipe as unpasteurised cheeses can sometimes contain bacteria that can be harmful to pregnant women.
- Cream: Double-check the labels of the plant-based cream you're using to make sure it's pasteurised. If you buy your dairy in a supermarket, it's most likely pasteurised, but if you buy from farmers' markets you should check your labels very carefully.
- Eggs: If you're using a vegan egg replacer, check the packet to make sure it's suitable for pregnant women. Some brands use ingredients that are not recommended for pregnant people.
- Otherwise, this cheesecake should be safe for pregnant people to eat!
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
How can I prevent cracks in my cheesecake?
This recipe is designed to give you a beautifully smooth and crack-free cheesecake, as long as you follow the instructions carefully.
There are several things you can do to help prevent cracks:
- Use full-fat cream cheese: I always use full-fat cream cheese in my cheesecakes as it has a higher fat content and produces a much smoother texture.
- Don't overmix the filling: Overmixing can cause cracks, so make sure to mix the filling just until the ingredients are combined.
- Use a cake belt: A cake belt is a band of silicone or cloth which you put around the outside of your tin. As the cheesecake bakes, it contracts slightly and the belt prevents it from cracking.
- Bake the cheesecake slowly: Baking the cheesecake slowly at a low temperature prevents cracks from forming. So make sure to follow the recipe carefully and don't be tempted to turn up the heat!
- Cool the cheesecake in the oven: Once the cheesecake is baked, turn off the oven and leave the door ajar. Cracks form when the hot cheesecake contracts in the cold air. So this method allows the cheesecake to cool slowly and prevents cracks from forming.
Is Strawberry Swirl Cheesecake suitable for babies and toddlers?
No, this Strawberry Swirl Cheesecake is not suitable for babies and toddlers as it contains sugar and dairy.
A Mummy Too does not give medical advice. If you have any questions or concerns please speak to a health professional.
The NHS has some fantastic resources on their website on what to feed babies and young children.
What goes well with this Strawberry Swirl Cheesecake?
There are lots of delicious things you could serve with this Strawberry Swirl Cheesecake! Here are a few of my favourites:
- Fresh fruit: Strawberries, raspberries and blueberries all go beautifully with cheesecake. You could also try diced mango or pineapple for a tropical twist.
- Whipped cream: A dollop of whipped cream on top of a slice of cheesecake is pure indulgence!
- Ice cream: A scoop of vanilla ice cream would be delicious with this Strawberry Swirl Cheesecake.
- Custard: If you're looking for something a little different, try serving the cheesecake with custard. The creamy sweetness goes really well with the tangy fruit.
Can I add chocolate to this recipe?
Yes, you can add chocolate to this recipe! Chocolate and strawberries are a classic flavour combination. You could swirl some melted chocolate into the cheesecake batter before baking, or sprinkle over some grated chocolate on top.
Or if you want an entirely chocolate cheesecake, try my Baked chocolate cheesecake recipe!
Why do I need to use room temperature eggs?
Adding cold eggs to the cheesecake batter can cause it to curdle. Room temperature eggs mix more easily into the batter and produce a much smoother texture.
To bring your eggs to room temperature quickly, place them in a bowl of warm water for 5 minutes before using.
How should I store my Strawberry swirl cheesecake?
You can store your Strawberry swirl cheesecake in an airtight container in the fridge for up to 3 days. You shouldn't leave it out on the counter or it will spoil.
How long will my Strawberry swirl cheesecake keep?
Your Strawberry swirl cheesecake will keep in an airtight container in the fridge for up to 3 days.
Can I leave Strawberry Swirl Cheesecake out on the counter?
No, you shouldn't leave Strawberry Swirl Cheesecake out on the counter as it will spoil and eventually melt into a big creamy puddle.
Can I make Strawberry Swirl Cheesecake ahead?
Yes, you can make Strawberry Swirl Cheesecake ahead! It's actually best made the day before you want to serve it.
The cheesecake should be set in the fridge for at least 8 hours so it has time to firm up. It also gives the flavours time to develop.
Can I keep Strawberry Swirl Cheesecake in the refrigerator?
Yes, you should keep Strawberry Swirl Cheesecake in the fridge for up to 3 days. Make sure to store it in an airtight container to protect it from any contaminants or fridge smells.
Can I freeze my Strawberry swirl cheesecake?
Yes, you can freeze this Strawberry swirl cheesecake! Baked cheesecakes freeze much better than no-bake cheesecakes because they have less water content. This means they're less likely to split when they defrost.
To freeze, wrap the cheesecake tightly in cling film and place in the freezer for up to 3 months. When you're ready to eat it, remove it from the freezer and place it into an airtight container. Remove the cling film while it's still frozen, then thaw overnight in the fridge before serving.
The best way to freeze your cheesecake is to let it cool completely after cooking. Then wrap it in cling film and place it into a sealed container like a lunchbox. Don’t worry, once the cheesecake is frozen it should be easy to remove the cling film without damaging the surface too much.
Can I make Strawberry Swirl Cheesecake in a different quantity?
Yes, you can easily make Strawberry Swirl Cheesecake in a different quantity. Though you'll need to use a different sized cake tin to match the new size of your cheesecake.
You can use an online recipe calculator to work out a different yield size. I would recommend converting one ingredient size and checking it is accurate yourself, so you know that the recipe calculator works properly.
However, the timing for this recipe wouldn’t work for a different sized cheesecake. So I would advise looking at the timings and temperatures for a cheesecake of similar size you plan to make and use that.
Can I make Strawberry Swirl Cheesecake in a different tin/tray?
Yes, you can make Strawberry Swirl Cheesecake in a different tin/tray. I would recommend using one that is a similar size so the cheesecake cooks evenly all the way through.
For example, you could also use a square cake tin with a similar-sized surface. I wouldn't recommend using a loaf tin, as they are much deeper and would leave you with a burnt top, raw centred cheesecake.
Can I make Strawberry Swirl Cheesecake in a stand mixer such as a KitchenAid or Kenwood Mixer?
You could use a stand mixer to combine the filling ingredients for your Strawberry Swirl Cheesecake.
However, take care not to whip up the cream and cream cheese or they could split. It's better to mix these by hand with a spatula so you can be more gentle and stop as soon as they're combined.
Can I make Strawberry Swirl Cheesecake with a food processor?
You could use a food processor to blitz the digestive biscuits for the base into crumbs.
However, I wouldn't recommend using it to make the cheesecake filling as it could split the cream and cream cheese if over-processed. It's better to mix these by hand with a spatula so you can be more gentle and stop as soon as they're combined.
Remember, you don't need to whip your creamy filling, only combine the ingredients!
Can I use a different biscuit for the base?
You could use a different type of biscuit for the base, such as ginger nuts or shortbread biscuits. Just make sure to blitz them into crumbs before continuing with the recipe.
You could also use digestive biscuits that are flavoured with chocolate, ginger or coffee. These would add a nice twist to the classic cheesecake base.
Can I use a different fruit for the swirl?
Yes, you can use a different fruit for the swirl. I would suggest using a similar type of fruit so it purees nicely and doesn't make the filling too runny.
For example, you could use raspberries, blackberries or cherries. You could even use a different type of berries such as blueberries or goji berries
If you want to use a different type of fruit, I would recommend cooking it down first so it purees easily and doesn't make the filling too runny.
How can I make sure Strawberry Swirl Cheesecake turns out perfectly?
There are a few things you can do to make sure Strawberry Swirl Cheesecake turns out perfectly.
- Don't over mix the filling ingredients. Mixing them too much could cause the cream and cream cheese to split. Mix them just enough so they're combined
- Don't overbake the cheesecake. The cheesecake is done when the centre is just set and wobbles slightly when you shake the tin. If you overbake it, the cheesecake will be dry and crumbly so it's important to keep an eye on it towards the end of the cooking time.
- Don't overcook the cheesecake. Cheesecake is done when the centre is still slightly jiggly. Overcooking it will make it dry and crumbly.
- Try using a water bath. This helps the cheesecake cook evenly all the way through and prevents it from cracking on the top.
How do I cook a cheesecake in a water bath?
A water bath helps to keep the temperature around your cheesecake consistent while it cooks. It also prevents the cheesecake from drying out or cracking on top.
Cooking a cheesecake in a water bath is really easy. All you need to do is wrap the outside of your tin in foil, making sure it's completely covered. This will stop any water from getting into the tin and ruining your cheesecake.
Then, simply place the tin in a roasting dish or baking tray and pour boiling water into the dish until it comes about halfway up the sides of the tin.
Carefully transfer the whole setup to your oven and bake as usual.
What is a cake belt?
Another way to reduce the chance of your cheesecake cracking is a cake belt. A cake belt is a band of silicone or cloth which you put around the outside of your cake tin. This helps to prevent the cheesecake from sticking to the sides as it bakes and prevents cracks from forming.
Why did my cheesecake turn out dry/hard/burned/overcooked?
There are a few reasons why your cheesecake might have turned out dry, hard, burned or overcooked
- If you overbake the cheesecake, it will be dry and crumbly. Make sure to keep an eye on it towards the end of cooking time and take it out of the oven as soon as the centre is just set and wobbles slightly when you shake the tin
- If you overcook the cheesecake, it will also be dry and crumbly. Cheesecake is done when the centre is still slightly jiggly. So don't make the mistake of cooking it until it is completely firm!
Why did my cheesecake crack?
A cracked cheesecake isn't the end of the world. Sometimes I think it adds a nice rustic look to a cheesecake!
However, if you wanted a perfectly smooth cheesecake and it didn't turn out that way, here are a few points to watch next time:
- Runny filling: If your filling is too runny, this can also cause the cheesecake to crack on top. Make sure to cook down any fruit you're using for the swirl and mix the filling ingredients just enough to combine them. If you use a water bath, make sure to wrap the outside of your tin in foil. This will stop any water from getting into the tin and ruining your cheesecake
- Open oven: Try not to open the oven door too much while the cheesecake is cooking. Every time you do, heat escapes and can cause the cheesecake to crack. If you need to check on it, try and do so quickly.
- Temperature: If you take your cheesecake out of the oven as soon as the cooking time ended, it may crack. This is because the cheesecake contracts at a colder temperature. So it's best to let your cheesecake cool in the oven for an hour, or until it's warm enough to handle. Then you can let it sit at room temperature until completely cooled. Then refrigerate it as the recipe states.
- Again, don't worry if your cheesecake cracks. It's still delicious!
How can I make the perfect strawberry sauce?
The key to making a perfect strawberry sauce is to use ripe berries. If your berries are not ripe, they will be too tart and the puree will be sour.
To test if your berries are ripe, simply press them gently with your finger. If they are soft and give easily, they are ripe and perfect for using
Another tip is to cook the strawberries down until it is thickened slightly. This will help to concentrate the flavour and prevent the sauce from being too runny.
What does double cream do in cheesecake?
Double cream is a type of thickened cream that has a high-fat content.
It's used in cheesecake to create a rich and creamy texture. When the double cream in the cheesecake cools down, the fat creates a firmer texture which helps the cheesecake retain its shape after slicing.
Using something like yoghurt or single cream wouldn't work for this recipe, as the water content would be too high and they would most likely cause the filling to curdle as it cooks.
What does egg yolk do in cheesecake?
Egg yolks are a key ingredient in cheesecake as they help to create a smooth and creamy texture.
The egg yolks also bind the ingredients together, which helps to prevent the cheesecake from cracking.
How do I make my cheesecake firmer?
The main difference between a dense, firm cheesecake and a fluffy, softer cheesecake is the fat content and amount of air that is incorporated into the mixture.
For a denser cheesecake, you want to mix the ingredients just enough to combine them. Using high-fat dairy also helps to produce a more firm, dense cheesecake. To make sure your cheesecake is firm, you'll also need to let it set overnight in the fridge.
Over-mixing your cheesecake filling will add air and make the cheesecake light and fluffy, sort of like a mousse. Though it can also make it more likely to split.
The addition of wheat flour or cornflour also affects the texture of a cheesecake. The benefit of cornflour is that it helps to reduce the chance of your filling curdling, just like in custard. However, it can affect the texture negatively. For example, adding too much cornflour can make your cheesecake filling rubbery.
Why didn’t my Strawberry Swirl Cheesecake rise?
Your cheesecake isn't a cake, so it shouldn't rise. Once cooked, the cheesecake should only slightly expand and fill the tin.
Why did my Strawberry Swirl Cheesecake taste bland?
There are a few reasons why your cheesecake might taste bland
- Firstly, make sure you're using full-fat cream cheese and not low-fat or fat-free. The fat in the cream cheese is what gives the cheesecake its richness and flavour.
- Secondly, make sure all your ingredients are at room temperature before beginning to mix the filling. Room temperature ingredients mix together more easily and produce a smoother and more thoroughly combined filling.
- Thirdly, make sure to cook the strawberries down until it is thickened slightly. This will help to concentrate the flavour and prevent the sauce from being too runny.
- And finally, make sure you're using ripe strawberries for your strawberry sauce. Ripe strawberries are sweeter and will give your cheesecake a much better flavour.
How can I convert Strawberry Swirl Cheesecake to cups?
The easiest way to convert cups to grams is to use an online calculator or converter tool. This free online converter tool is one of the best, as it allows you to choose the ingredient you’re converting.
You can’t just use a generic converter, as each ingredient has a different density. For example, converting a cup of butter to grams will give you a different outcome weight than converting a cup of sugar to grams.
Who invented baked cheesecakes?
Baked cheesecakes were invented by the Ancient Greeks, who would bake cheese curds and honey in clay pots. The first recorded recipe for something close to a baked cheesecake was found in a cookbook from the Roman Empire.
The modern-day version of the baked cheesecake was most likely invented in New York state, where dairy farmers accidentally created cream cheese in the 19th century.
Print this strawberry swirl cheesecake recipe
Strawberry Swirl Cheesecake
Ingredients
For the base
- 260 g digestive biscuits
- 1 tbsp caster sugar
- 85 g unsalted butter
For the strawberry sauce
- 75 g strawberries green tops removed
- 15 g caster sugar
- 1/4 tsp lemon juice
For the filling
- 350 g light cream cheese room temp
- 250 g full fat cream cheese room temp
- 175 ml double cream room temp
- 1 medium free range eggs room temp
- 1 medium free range egg yolk room temp
- 1 tbsp plain flour
- 200 g caster sugar
- 1 tsp vanilla extract
Instructions
Make the base
- Preheat the oven to 170C (150C fan, 340F).
- Crush or blend the biscuits so they’re like coarse sand. I use a ziplock bag and a rolling pin.
- Stir in the sugar and melted butter.
- Tip into a large springform cake tin, then flatten and compress with the back of spoon or the bottom of a tumbler.
- Cook for 5 mins, then set aside to cool. Don't turn the oven off.
Make the strawberry sauce
- Put the strawberries in a pan with the sugar and lemon juice.
- Place over a medium-low heat and simmer for about 10 minutes until broken down.
- Blend to a puree and set aside to cool.
Make the filling
- Put the cream cheese, double cream, eggs, flour, sugar and vanilla in a large bowl. Use your whisk to mix them together until just combined. Don't keep whisking after that as you don't want to introduce too much air.
Put it all together
- Pour the half cheesecake batter into the tin on top of the biscuit base.
- Drizzle half the strawberry sauce on top.
- Add the rest of the cheesecake batter, then the rest of the strawberry sauce.
- Gently swirl the surface with a skewer or the handle end of a spoon.
- Bake for 45 mins until firm but slightly wobbly if shaken. If it ripples, it's not cooked through.
- Run a sharp knife carefully around the inside of the tin to ensure the cheesecake doesn't stick, which can cause cracks as it cools.
- Place on a rack to cool, then cover and chill overnight.
Serve
- Once chilled, run a knife around the inside of the tin again and unlock to release the sides. It should then lift onto a board cleanly.
- Slice with a sharp knife and enjoy!
Video
Notes
Nutrition
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