Name: Strawberry Swirl Cheesecake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 260 g digestive biscuits; 1 tbsp caster sugar; 85 g unsalted butter; 75 g strawberries (green tops removed); 15 g caster sugar; 1/4 tsp lemon juice; 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

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.

a slice of Strawberry swirl cheesecake on a white plate with a fork on front topped with a cut strawberry.

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.

a slice of Strawberry swirl cheesecake on a white plate with a fork on front topped with a cut strawberry and a bite missing from the front.

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.

crushed digestive biscuit crumbs in a large clear bowl surrounded by digestive biscuits and strawberries.

Add the sugar and melted butter.

crushed digestive biscuit crumbs in a large clear bowl topped with white sugar and melted butter.

Stir together.

buttery digestive crumbs in a large clear bowl surrounded by strawberries and digestive biscuits.

Tip into a large springform cake tin.

buttery digestive crumbs in a large springform cake tin surrounded by strawberries and digestive biscuits.

Flatten and compress with the back of spoon or the bottom of a tumbler.

buttery digestive crumbs in a large springform cake tin pressedd down to create a solid base surrounded by strawberries and digestive biscuits.

Cook for 5 mins, then set aside to cool. Don't turn the oven off.

baked buttery digestive crumb base in a large springform cake tin.

Make the strawberry sauce

Put the strawberries in a pan with the sugar and lemon juice.

chooped 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.

broken down strawberries in a pan with the sugar and lemon juice.

Blend to a puree.

broken down strawberry and sugar mix to create a sauce in a large saucepan.

Set aside to cool.

Make the filling

Put the cream cheese, double cream, eggs, flour, sugar and vanilla in a large bowl.

cream cheese, double cream, eggs, flour, sugar and vanilla in a large clear 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.

whisked cream cheese, double cream, eggs, flour, sugar mix in a large clear bowl.

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.

cheesecake batter in a springform cake tin topped with strawberry sauce.

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.

cheesecake batter in a springform cake tin topped with strawberry sauce in a swirled pattern.

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.

baked strawberry swirl cheesecake in a large springform cake tin.

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!

a slice of strawberry swirl cheesecake on a white plate topped with a chopped sttrawberry.

Enjoy!

a slice of strawberry swirl cheesecake on a white plate topped with a chopped sttrawberry with a fork cutting off the front.

Don't forget to send me photos of your creations!

a slice of strawberry swirl cheesecake on a white plate topped with a chopped sttrawberry with a
bite off the front.

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5 from 1 vote

Strawberry Swirl Cheesecake

This baked strawberry swirl cheesecake tastes divine, with a crisp biscuit base and a creamy vanilla filling swirled with strawberry sauce.

Prep Time20 mins

Cook Time45 mins

Total Time1 hr 5 mins

Course: Cheesecakes, Dessert

Cuisine: American

Diet: Vegetarian

Servings: 12 slices

Author: Emily Leary