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Strawberry Swirl Cheesecake

 Strawberry Swirl Cheesecake
This melt-in-your mouth delight is doubly delicious, with two creamy strawberry, one vanilla. To avoid cracking, run the knife just through the very top when swirling the strawberry puree.
12 ServingsPrep: 1 hour Bake: 1-1/4 hours + chilling


  • 1-1/4 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon grated lemon peel
  • 1/2 cup cold butter, cubed
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/3 cups sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons heavy whipping cream
  • 4 eggs, lightly beaten
  • 1 tablespoon lemon juice
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 cup pureed fresh strawberries, divided
  • 8 to 10 drops red food coloring, optional


  • In a small bowl, combine the flour, sugar and lemon peel; cut in
  • butter until crumbly. Pat dough onto the bottom and 1 in. up the
  • sides of a greased 9-in. springform pan. Place pan on a double
  • thickness of heavy-duty foil (about 18 in. square). Securely wrap
  • foil around pan. Place on a baking sheet. Bake at 325° for 15-20
  • minutes or until lightly browned. Cool on a wire rack.
  • In a large bowl, beat the cream cheese, sugar and flour until smooth.
  • Beat in cream. Add eggs; beat on low speed just until combined. Stir
  • in lemon juice and vanilla. Pour 2-1/2 cups batter into a bowl; set

2 of 2

Strawberry Swirl Cheesecake (continued)

Directions (continued)

  • aside.
  • Stir 3/4 cup pureed strawberries and food coloring if desired into
  • remaining batter. Pour into crust. Place springform pan in a large
  • baking pan; add 1 in. of hot water to larger pan. Bake for 35
  • minutes.
  • Carefully pour reserved batter over bottom layer. Spoon remaining
  • pureed berries over batter in three concentric circles. Carefully
  • cut through top layer only with a knife to swirl.
  • Bake 40-50 minutes longer or until center is just set and top appears
  • dull. Remove springform pan from water bath. Cool on a wire rack for
  • 10 minutes. Carefully run a knife around edge of pan to loosen; cool
  • 1 hour longer. Refrigerate overnight. Yield: 12 servings.
Nutritional Facts: 1 serving (1 slice) equals 316 calories, 17 g fat (10 g saturated fat), 115 mg cholesterol, 156 mg sodium, 36 g carbohydrate, 1 g fiber, 5 g protein.