Strawberry Cheesecake Swirl Recipe
Strawberry Cheesecake Swirl Recipe photo by Taste of Home

Strawberry Cheesecake Swirl Recipe

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5 15 17
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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!
TOTAL TIME: Prep: 30 min. + chilling Bake: 55 min. + chilling
MAKES:12-16 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 55 min. + chilling
MAKES: 12-16 servings

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

Nutritional Facts

1 slice: 236 calories, 13g fat (7g saturated fat), 74mg cholesterol, 164mg sodium, 28g carbohydrate (22g sugars, 1g fiber), 5g protein

Directions

  1. Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator. Yield: 12-16 servings.
Originally published as Strawberry Cheesecake in Taste of Home Annual Recipes Annual 2001, p159

Reviews for Strawberry Cheesecake Swirl

AVERAGE RATING
(17)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (0)
3 Star
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2 Star
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1 Star
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MY REVIEW
Reviewed Sep. 25, 2015

"Not a fun of cheesecake but when I baked this, I became one. The only thing is I baked this 4 times already and yet I can't make the cheesecake stick to the crust. Also it was a little soft/soggy. I don't know what I'm doing wrong."

MY REVIEW
Reviewed Sep. 18, 2014

"A waterbath is almost a requirement for a cheesecake that isn*t cracked. I have had a couple end up as cheesecake soup by setting the pan IN the water... I just put a turkey pan with at least a quart, more wont hurt, of water on the bottom rack. Then put cheesecake on the rack directly above water. Works like a charm everytime. Love Love LOVE to make this 1...."

MY REVIEW
Reviewed Sep. 3, 2014

"I love it! I gave some to my neighbor and she said it was the best she has ever had!!"

MY REVIEW
Reviewed Jul. 16, 2014

"This is so sweet now that i dont have to buy it anymore i can make my own this will be myfirst time making it wish me luck"

MY REVIEW
Reviewed Apr. 21, 2014

"I have made cheesecakes many times before, but I believe this was the best tasting one yet! Got raves from everyone who had a piece and I will definitely put this at the top of my cheesecake recipe list!"

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