Strawberry Swirl
Cheesecake Recipe

Check out this strawberry swirl cheesecake recipe page and learn how to make the ultimate strawberry cheesecake recipe among baked cheesecakes!

A swirl of strawberry goodness!

This recipe for a strawberry swirl cheesecake is easy, and one of the best strawberry cheesecake recipes around! A strawberry and cream cheese dessert that will really please!

Strawberry Swirl Cheesecake Dessert Recipe

• 2 Cups (500 mL) Graham Cracker Crumbs
• 2 Tablespoons (30 mL) Granulated White ("Table") Sugar
• 1/2 Cup (125 mL) Butter or Margarine
• 16 Ounces (455 grams) Cream Cheese
• 1/2 Cup (125 mL) Heavy Cream
• 2 Tablespoons (30 mL) All-Purpose Flour
• 2 Teaspoons (10 mL) Vanilla
• 2 Large Eggs
• 1/4 Cup (50 mL) Strawberry Jelly
• 1 Tablespoon (15 mL) Lemon Juice
• 3 Drops of Red Food Coloring (Optional)

First, melt the butter or margarine, then mix it with the graham cracker crumbs and sugar. Next, line a 9 inch (23 cm) diameter cake or pie pan with parchment paper, then with the graham cracker crumb mix (lining the pan with parchment paper is optional, but it will make it easier to remove the finished dessert later). Finally, to finish preparing the crust, set it in the refrigerator to allow it to harden.

Moving on to the cheesecake filling, the first thing to do is to soften the cream cheese (a few seconds in a microwave will do this quickly, but only run the microwave just long enough to soften it). Next, mix together the cream cheese, heavy cream, vanilla, eggs and lemon juice. Once these are fully mixed together, add the all-purpose flour and mix thoroughly again. After this, remove the crust from the refrigerator and pour the cheesecake mixture into the crust.

To make the strawberry swirls, first use a microwave or double boiler to melt the strawberry jelly. You may stir the red food coloring into the jelly at this time, if desired. Next, gently drizzle the strawberry jelly over the top of the cheesecake filling.

The swirls are then made by holding a thin-bladed spatula or a "butter" knife perpendicularly (straight-up-and-down) relative to the surface of the cheesecake, while at the same time gently moving the blade in circles through the jelly and the cheesecake filling. It is also important that the blade be inserted into the cheesecake to the proper depth (anywhere between 1/2 and 2/3 of the the cheesecake's total depth is fine).

The trick to doing all of this correctly is to hold the blade still and to move the cheesecake underneath it. Without a doubt the easiest and best way to do this is with a "lazy susan" (turntable). If you use a lazy susan, all you'll have to do is put the cheesecake in the center, stick the blade into the cheesecake to an acceptable depth, and then turn the lazy susan. Three swirls, and you're done!

Place another 9 inch (23 cm) diameter pan, filled 3/4 full of water, on to the lowest shelf of the oven and preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Gently place the cheesecake on to the second lowest shelf of the oven, being careful not to shake the cake while moving it. Allow the cake to bake at this temperature for 10 minutes, then reduce the temperature to 250 degrees Fahrenheit (120 degrees Celsius) for an additional 50 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.

Moist, fluffy, delicious cheesecake! You'll want to make it again and again! And whenever you need this strawberry swirl cheesecake recipe, just come back for it here at StrawberriesForStrawberryLovers.Com, Home of the World's Happiest Fruit!

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