Strawberry Swirl Cheesecake

Recipe Collection: Dessert

Strawberry Swirl Cheesecake offers a rich, velvety texture, making it a vegetarian American classic perfect for any gathering. This cheesecake features a luscious swirl of strawberry jam, creating a beautiful presentation and a burst of fruity flavor in every bite. With potential allergens including dairy, eggs, and wheat, this dessert is a must-try for cheesecake lovers.

Versatile and visually stunning, this cheesecake is ideal for celebrations or as a sweet treat after dinner. Easily accessible through easyChef Pro, you can add this recipe to your cookbook and utilize the shopping list feature for the best cost per serving. Get ready to impress your guests with this show-stopping dessert!

Overview

This delicious creamy cheesecake is baked with a flavorful swirl of strawberry jam, which not only makes it taste fruity but also look sensational. Perfect for any occasion, this cheesecake is sure to impress with its rich texture and delightful strawberry swirls.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Wheat

Cuisine

American

Serving Size: 16

Cooking Time: 50 minutes

Ingredients

• 1 Cup Honey Maid Graham Cracker Crumbs
• 3 Tablespoons (tbsp) sugar
• 3 Tablespoons (tbsp) butter, melted
• 5 8 Ounces (oz) packages Philadelphia Cream Cheese, softened
• 1 Cup sugar
• 3 Tablespoons (tbsp) flour
• 1 Tablespoon (tbsp) vanilla
• 1 Cup Breakstone's Sour Cream (or similar brand)
• 4 Whole eggs
• 0.33 Cup Smucker's Seedless Strawberry Jam, pureed

Steps

1. Preheat the oven to 325 degrees F. Line a 13x9-inch baking pan with foil, extending the foil over the sides of the pan.
2. Mix the graham cracker crumbs, 3 tablespoons of sugar, and melted butter. Press firmly onto the bottom of the prepared pan. Bake for 10 minutes.
3. In a large bowl, beat the cream cheese, 1 cup of sugar, flour, and vanilla with an electric mixer on medium speed until well blended.
4. Add the sour cream and mix well.
5. Add the eggs, one at a time, mixing on low speed after each addition just until blended. Pour the mixture over the crust.
6. Gently drop small spoonfuls of strawberry jam over the batter. Cut through the batter several times with a knife to create a marble effect.
7. Bake until the center is almost set, about 40 minutes. Cool completely.
8. Refrigerate for at least 4 hours or overnight.
9. Lift the cheesecake from the pan using the foil handles. Cut into 16 pieces to serve. Store leftover cheesecake in the refrigerator.

Recipe Tip: Substitute 1 bag (16 oz.) of frozen fruit, thawed, drained, and pureed, for the 1/3 cup of jam to add a different fruity twist.