Strawberry Swirl Cheesecake Recipe

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Rich and delicious, this Strawberry Swirl Cheesecake is perfect for any spring celebration. The creamy cheesecake complements the fresh flavor of the strawberries for a delightful dessert.
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  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter or margarine
  • 2 packages frozen sweetened strawberries, 10 oz. pkgs
  • 1 tablespoon cornstarch
  • 24 ounces cream cheese
  • 1 can sweetened condensed milk, 14 oz.
  • 1/4 cup lemon juice
  • 3 eggs
Container:Springform pan
1 hr
1 hr
2 hrs
  • Combine graham cracker crumbs, sugar, and butter.
  • Press into ungreased 9 in spring form pan. Refrigerate for 30 min.
  • In blender combine strawberries & cornstarch. Cover and process until smooth.
  • Pour into saucepan and bring to a boil. Boil and stir for 2 min. Set aside 1/3 cup for serving; allow the strawberry sauce to cool.
  • In mixing bowl beat cream cheese until light and fluffy. Gradually beat in sweetened condensed milk.
  • Add lemon juice and mix well. Add eggs; beat on low just until combined.
  • Pour half of cream cheese mixture over the crust. Drop half (after 1/3 is set aside) of the strawberry sauce on cream cheese.
  • Carefully spoon remaining cream cheese mixture over the top of the strawberries.
  • Drop remaining strawberry sauce on top of the second layer of cream cheese.
  • Use a knife to cut through layers to swirl strawberry sauce.
  • Bake at 300° F for 45-50 minutes or until center is almost set. Cool on wire rack for 10 minutes.
  • Run knife around edge to loosen. Cool for 1 additional hour. Refrigerate overnight.
  • Remove side of pan. Serve reserved sauce (the 1/3 cup) with the cheese cake. Store leftovers in fridge.
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Strawberry Swirl Cheesecake Recipe Reviews

strawberry swirl cheesecake

Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
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SweetTooth User
Rating of 5 out of 5.0 stars
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"This cheesecake was kind of putzy to make but well worth the time. It turned out as pretty as the picture and was scrumptious."
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