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Strawberry Swirl Cheesecake Recipe

CHEESECAKE STRAWBERRY SWIRL is a beautiful dessert recipe that is easily made with simple homemade strawberry sauce and soft and soft grilled cheesecake.

This is the best rich and decadent cheesecake we have ever tasted! This is also the beautiful centerpiece for any dessert table or party!

This grilled cheesecake recipe is a classic dessert that you will love!

Why is this the best cheesecake recipe?

  • This is our favorite easy cheesecake recipe because it doesn't require all the complicated steps and is so decadent and delicate that it just melts in your mouth.
  • It uses simple ingredients that are easy. Can I hear Amen?
  • There is no bain-marie or water bath.
  • You can make our cream cheesecake first and it will be perfect for a celebration or dessert the next day.

How to make Strawberry Swirl Cheesecake
It's easy to make strawberry swirl cheesecake at home. The cheesecake mixture itself is easily mixed with a stand mixer, or even with a hand-held beater. We will show you step by step how to make the perfect cheesecake:


  • 7 ounces of Graham crackers
  • 1/4 teaspoon of cinnamon
  • 1/4 teaspoon of ginger powder
  • 3.5 ounces of unsalted butter ((melts))
  • 3 packs of cream cheese ((soft; 8 ounces package))
  • 3/4 cup prime sugar
  • 1 1/2 teaspoon vanilla extract
  • 2 large eggs (room temperature)
  • 1 egg yolk (room temperature)
  • 1 cup of mild acid cream (room temperature (less than one cup))
  • 1/2 lemon (juice and skin)
  • A little salt
  • 2/3 cups of strawberry sauce ((see post above for a link to our easy strawberry sauce recipe!))


  1. Preheat the oven with force up to 160 ° C / 325 ° F / 140 ° C. Brush and cover the 8 inch round base and sides of the tin with baking paper.

Make graham crackers

  1. Use a food processor to process biscuits into fine crumbs. Add cinnamon, ginger, and pulse to combine (if you don't have a food processor or blender, put the biscuits in the bag and crush them with a rolling pin)
  2. Put the crumbs in a bowl, then mix through the melted butter.
  3. Press firmly into the bottom of the can that has been prepared.
  4. Bake for 10 minutes then set aside when you fill.

Make cheesecake filling

  1. Using a stand mixer with paddle attachments, beat the cream cheese at low speed for about 2 minutes until smooth and creamy. Scrape the sides of the bowl as needed.
  2. Add sugar and vanilla and shake well, again rubbing the sides if necessary.
  3. Add eggs and extra egg yolks, one at a time, beating until each one is properly inserted.
  4. Add sour cream, salt, lemon juice, and skin, then shake. The mixture should now look very smooth and shiny.
  5. Put together a strawberry swirl cheesecake
  6. Pour half the cheesecake mixture on a pedestal. With one teaspoon, add about half the strawberry sauce in a small lump, on top. Carefully scoop out the remaining cheesecake mixture. Flatten the top a little, once again use one teaspoon to season the remaining strawberry sauce. Drag the knife through small strawberry pieces to give it a spin effect.
  7. Then bake for about 45 to 50 minutes on the middle rack of the oven. There should be a slight shake in the middle.
  8. Turn off the oven and let the cheesecake cool in the oven for half an hour with the door closed.
  9. Remove from the oven and allow to cool for at least another 45 minutes at room temperature before closing (the plate on the tin is fine) and place in the refrigerator to set completely. Leave for at least 4 hours.

This recipe is inspired by Sunday supper movement
RECIPE TIP: A good tip for stopping cheesecake cracks is to make them cool slowly. You do this by letting it cool in the oven for half an hour after it has been turned off. Then, remove from the oven and leave it to room temperature before covering the top and place it in the refrigerator until it is completely cold.

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