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!
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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