- 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
- 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.
Reviews forStrawberry Cheesecake Swirl
"The cheesecake was very good but the topping was horrible. I added to much lemon juice. Threw it out and replaced with the strawberry topping I usually make."
"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."
"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...."
"I love it! I gave some to my neighbor and she said it was the best she has ever had!!"
"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"
"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!"
"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."
"Absolutely the BEST cheesecake recipe ever! Victoria Elaine, your tip on wrapping the pan in foil and putting it in some water was amazing. You are right -- no cracks at all!! Yippee!"
"I made this for my aunt's birthday, it was *fabulous*!! Can't wait to make it again. :)"
"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. Update: After making this several times, I now only make half of the strawberry sauce. People seem to like to eat the cheesecake as-is, without the sauce & so it ends up going to waste."