Dreamy Strawberry Swirl Cheesecake
This creamy, tangy, berry-swirled cheesecake is the ultimate baked dessert for any occasion. A golden cookie crust and gorgeous strawberry swirl make it as stunning as it is delicious.
Equipment
- Springform Pan
- Electric mixer
- Mixing bowls
Ingredients
Crust
- 200 g digestive biscuits crushed finely
- 1/4 tsp cinnamon
- 1/4 tsp ground ginger
- 100 g unsalted butter melted
Filling
- 750 g cream cheese softened
- 150 g caster sugar superfine
- 1.5 tsp vanilla extract
- 2 large eggs room temperature
- 1 egg yolk room temperature
- 200 ml light sour cream room temperature
- 1 lemon zest finely grated
- 1 tbsp lemon juice
- 1 pinch salt
- 2/3 cup strawberry sauce for swirling
Instructions
- Preheat oven to 300°F (150°C). Line the base of a springform pan with parchment and grease the sides.
- For the crust, mix crushed biscuits, cinnamon, ginger, and melted butter. Press into pan base. Chill while preparing filling.
- In a large bowl, beat cream cheese until smooth. Add sugar and vanilla, then eggs one at a time. Add egg yolk, sour cream, lemon zest, juice, and salt.
- Pour half the filling into crust. Add spoonfuls of strawberry sauce and gently swirl. Repeat with remaining batter and sauce.
- Place cheesecake in a water bath and bake for 1 hour and 10 minutes. Turn off oven, crack door, and let cool for 1 hour.
- Refrigerate at least 4 hours or overnight. Slice and serve with extra strawberry sauce if desired.
Notes
For best results, use room temperature ingredients and don’t overmix. Freeze slices for up to 2 months.