Strawberry Swirl Cheesecake Recipe

24 Oct



  • 1-1/4 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon grated lemon peel
  • 1/2 cup cold butter, cubed



  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/3 cups sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons heavy whipping cream
  • 4 eggs, lightly beaten
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 1 cup pureed fresh strawberries, divided
  • 8 to 10 drops red food coloring, optional



  1. Mix in the flour, sugar and lemon peel in a small bowl. Slice in butter until crumbly. Press or pat dough onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Set on a baking sheet. Bake for 15-20 minutes or until lightly browned at 325°. Let it cool on a wire rack.
  2. Mix in the cream cheese, sugar, flour and cream in a large bowl until smooth. Put in eggs; beat on low speed just until well mixed. Beat in lemon juice and vanilla just until well blended. Pour 2-1/2 cups batter and then set aside Into a bowl.
  3. Stir 3/4 cup pureed strawberries and food coloring into remaining batter if desired. Then, pour into crust. Put pan on a double thickness of heavy-duty foil (about 16 in. square). Cover with foil securely around pan. Place in a big baking pan. Add 1 in. of hot water to a bigger pan. Bake for 35 minutes.
  4. Cautiously pour reserved batter over the bottom layer. Spoon the remaining pureed strawberries over batter in three concentric circles. Slowly cut through top layer only with a knife to swirl.
  5. Put in to the oven & bake for 40-50 minutes or until center is almost set. Remove the pan from water bath. Leave to cool on a wire rack for about 10 minutes. Slowly run a knife around the edge of the pan to loosen. Let it cool for 1 hour longer. Chill overnight. Yield: 12 servings.

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