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Strawberry Cheesecake Swirl Recipe

Strawberry Cheesecake Swirl Recipe photo by Taste of Home

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Whenever one of my three sons or eight grandchildren has a birthday, I make this pretty, creamy cheesecake. The all love it...and I do, too!

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Strawberry Cheesecake Swirl Recipe

Prep: 30 min. + chilling Bake: 55 min. + chilling

Yield: 12-16 Servings

30 55 85

Ingredients

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
2 packages (10 ounces each) frozen sweetened strawberries, thawed
1 tablespoon cornstarch
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/4 cup lemon juice
3 eggs
1 tablespoon water, optional

Directions

Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes.
In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.
In a bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until combined. Pour half of the cream cheese mixture over crust. Drop half of the strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer.
Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce.
Bake at 325° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 slice) equals 236 calories, 13 g fat (7 g saturated fat), 74 mg cholesterol, 164 mg sodium, 28 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Strawberry Cheesecake in Taste of Home Annual Recipes Annual 2001, p159

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Strawberry Cheesecake Swirl

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Reviewed on Apr. 24, 2013 by VictoriaElaine

I made this for Easter this year. I make a cheesecake nearly every holiday & usually try a different recipe every time. This is - hands down - the BEST cheesecake I've ever made! So creamy & yummy! The only change I made is that I wrapped the pan tightly in foil & baked it in a pan with about 1" of water. I've found this method of baking helps keep the cheesecake from cracking.

Reviewed on Mar. 10, 2013 by GREckels

This is the first cheesecake I have ever made and may be the best I have ever had. thanks for such a great recipe.

Reviewed on Aug. 18, 2012 by AnnaMTH

I have used this receipe many times. LOVE IT!!

Reviewed on Mar. 22, 2012 by pamhooks

this is a WONDERFUL recipe and it's cream and I WILL make it again and again and again.

Reviewed on Dec. 24, 2011 by TamaraLynn

This was beautiful and delicious too. I made it because my granddaughter requested a strawberry cheesecake. Once she tasted it, she told her mom to get the recipe from me. I will certainly make it again soon.

Reviewed on Jun. 17, 2011 by Mamacheese2004

I made this for my parent's anniversary dinner and it was a huge hit. Best cheesecake I've ever had. I used vanilla wafer crumbs for the crust in place of the graham cracker crumbs. It was excellent! I've been asked several times to make this again.

Reviewed on May. 20, 2010 by cookinNC

Great looking and great tasting cheesecake! I made this for my husband's 30th birthday, and it was a hit. Directions were clear and easy to follow - a definite make again. :)