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

Strawberry Cheesecake Swirl Recipe

Publisher Photo
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 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.

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

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.

Reviews for Strawberry Cheesecake Swirl

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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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!

MY REVIEW
Reviewed Apr. 10, 2014

I made this for a romantic dinner date for my husband and I and he absolutely loved the cheesecake. It did crack like some of you were saying. Next time I'll have to try the foil/water trick.

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