Best Strawberry Swirl Cheesecake Recipes

PHILADELPHIA NEW YORK-STYLE STRAWBERRY SWIRL CHEESECAKE

Steps:

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

STRAWBERRY CHEESECAKE SWIRL

Steps:

• Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes., In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving., In a bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until combined. Pour half of the cream cheese mixture over crust. Drop half of the strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer., Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce., Bake at 325° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.

STRAWBERRY SWIRL CHEESECAKE BARS

Steps:

• HEAT oven to 350 degrees F. Spray 13 x 9-inch baking pan with no-stick cooking spray.
• BLEND strawberries in blender container until smooth. Transfer to saucepan; add cornstarch. Cook and stir until thickened. Cool.
• COMBINE graham cracker crumbs and butter in small bowl; press firmly into bottom of prepared pan.
• BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice and vanilla; mix well. Pour over crust.
• DROP strawberry mixture by spoonfuls over batter. Gently swirl with knife or spatula.
• BAKE 25 to 30 minutes or until center is set. Cool. Chill. Cut into bars.

PHILADELPHIA® WHITE CHOCOLATE-STRAWBERRY SWIRL CHEESECAKE

Steps:

• Preheat oven to 350°F. Mix crushed cookies and butter; press firmly onto bottom of 9-inch springform pan. Bake 10 minutes.
• Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Add sugar, chocolate and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust. Drop small spoonfuls of preserves over batter; swirl with knife several times for marble effect.
• Bake 50 to 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

STRAWBERRY SWIRL CHEESECAKE

Steps:

• In a small bowl, combine the flour, sugar and lemon zest; cut in butter until crumbly. Pat dough onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place on a baking sheet. Bake at 325° for 15-20 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat the cream cheese, sugar and flour until smooth. Beat in cream. Add eggs; beat on low speed just until combined. Stir in lemon juice and vanilla. Pour 2-1/2 cups batter into a bowl; set aside. , Stir 3/4 cup pureed strawberries and food coloring if desired into remaining batter. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake for 35 minutes. , Carefully pour reserved batter over bottom layer. Spoon remaining pureed berries over batter in three concentric circles. Carefully cut through top layer only with a knife to swirl. , Bake 40-50 minutes longer or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

PHILADELPHIA NEW YORK-STYLE STRAWBERRY SWIRL CHEESECAKE

Steps:

• PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil. Mix cracker crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of prepared pan. Bake 10 min. BEAT cream cheese, 1 cup sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Microwave jam in a microwaveable bowl on HIGH 30 sec. gently drop small spoonfuls of jam over batter; cut through batter several times with knife for swirl effect. BAKE 40 min. or until center is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan using foil handles. Store leftover cheesecake in refrigerator. SUBSTITUTE: Use 1 cup Honey Maid Graham Cracker Crumbs instead of the crackers.

PHILADELPHIA NEW YORK-STYLE STRAWBERRY-SWIRL CHEESECAKE

Steps:

• Heat oven to 325°F.
• Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
• Beat cream cheese, 1 cup sugar, flour and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; swirl gently with knife.
• Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

STRAWBERRY SWIRL CHEESECAKE

Steps:

• Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes.
• In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/ cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.
• In a mixing bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, one at a time, beat on low just until combined. Scraping down bowl after each. Blend in each tablesoon of flour until just mixed, on LOW speed.
• Pour half of the cream cheese mixture over crust. Drop half of the reserved strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top.
• With a knife, cut through top layer only to swirl strawberry sauce.
• Wrap springform pan in aluminum foil so that the foil comes up all the way to the top edge of the pan. Set cheesecake inside of larger pan that allows for water bath to come up 1 inch on sides of cheesecake pan. Add VERY hot water to come up 1 nch on spring form pan.
• Bake at 350 degrees F for 70-80 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.

NEW YORK-STYLE STRAWBERRY SWIRL CHEESECAKE

Steps:

• 1. Heat oven to 325 degrees and line a 9 x 13 inch pan with foil, with the ends of the foil extending over the sides.
• 2. Mix cracker crumbs, 3 Tbsp. sugar and butter and press into bottom of pan. Bake for just 10 minutes.
• 3. Beat cream cheese, 1 cup of sugar, flour and vanilla in a large bowl with mixer until well blended. Add sour cream, mix well. Add eggs one at a time, mixing on low speed after each egg, just until blended. Pour over crust.
• 4. Gently drop small spoonfuls of the strawberry jam onto the batter and swirl using a butter knife.
• 5. Bake for 40 minutes or until center is almost set. Cool Completely. Refrigerate for 4 hours.
• 6. Refrigerate for at least 4 hours.
• 7. Lift cheesecake with the foil edges from the pan before cutting to serve.

STRAWBERRY SWIRL CHEESECAKE

Steps:

• In a bowl combine flour, sugar, and lemon peel.
• Cut in butter until crumbly. Using a pastry cutter works well. I have had luck in other recipes using a food processor, but have not yet tried it with this recipe.
• Pat dough onto the bottom and about 1 inch up the sides of a greased 9 inch springform pan.
• Place on baking sheet and bake for 15-20 minutes at 325 degrees until lightly browned. Cool on a wire rack.
• In a large mixing bowl, beat the cream cheese, sugar, flour, and heavy whipping cream until smooth.
• Add the eggs and beat on a low speed just until combined.
• Beat in lemon juice and vanilla just until blended.
• Pour 2 1/2 cups batter into a bowl and set aside.
• Stir pureed strawberries and food coloring if desired into the remaining batter. If you would like to use pureed strawberries for the topping, use only 3/4 cup of the strawberries and reserve the rest. Personally, I do NOT use pureed strawberries for the topping since I have found that the strawberry jelly comes out much prettier. So, I add the whole cup of pureed strawberries to the batter at this point.
• Pour the strawberry batter into the crust.
• Place your pan on a double thickness of heavy duty foil (about 16 inches square) and wrap securely about the pan.
• Place your foil wrapped pan in a large baking pan and add about 1 inch of hot water to larger pan.
• Bake for 35 minutes (still at 325).
• Remove from oven and carefully pour reserved vanilla batter over the bottom layer.
• Now, the swirl part of the recipe! If you reserved pureed strawberries for this, then use those. If not, get out a small bowl and combine the strawberry jelly, water, and red food coloring if desired. Combine until you have a smooth mixture.
• For either pureed strawberries or strawberry jelly, use a spoon to add about 1/2 teaspoon spoonfuls over the top of the cheesecake.
• Using a knife, carefully cut through only the top layer to swirl the topping. I try to start at the outside and cut through every dollop of strawberry in a spiral that ends at the center.
• Bake for 40-50 minutes until center is almost set.
• DO NOT REMOVE FROM OVEN. Just turn the oven off! Leave your cheesecake in the oven for an hour to allow it to cool very slowly. (cooling a cheesecake too fast leads to cracking!).
• Remove the cheesecake from the oven and from the water bath. Take a knife and carefully run it around the edge of the pan to loosen.
• Cool for an additional hour on a wire rack then put in the fridge UNCOVERED overnight. (covering your cheesecake will lead to condensation on the top of the cheesecake).

STRAWBERRY SWIRL CHEESECAKE

Steps:

• In a bowl, combine flour, sugar and lemon peel; cut in butter until crumbly. Pat dough onto the bottom and 1-in. up the sides of a greased 9-in. sprung for pan. Place on a balking sheet. Bake at 325 F. for 15-20 minutes or until lightly browned. Cool on a wire rack. In a large mixing bowl, beat the cream cheese, sugar, flour and cream until smooth. Add eggs; beat on low speed just until combined. Beat in lemon juice and vanilla just until blended. Pour 2-1/2 cups batter into a bowl; set aside. Stir 3/4 cup pureed strawberries and food coloring if desired into remaining batter. Pour into crust. Place pan on a double thickness of heavy-duty foil (about 16-in. square). Securely wrap foil around pan. Place in a large baking pan. Add 1-in. of hot water to larger pan. Bake for 35 minutes. Carefully pour reserved batter over bottom layer. Spoon remaining pureed strawberries over batter. Carefully cut through top layer only with a knife to swirl. Bake 40-50 minutes longer or until center is almost set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Yield: 12 servings. See more recipes at: www.havefunbaking.com And also: www.lovetobakeandcook.blogspot.com

STRAWBERRY SWIRL CHEESECAKE RECIPE - (3.7/5)

Steps:

• PREHEAT oven to 325. Combine crumbs 3 Tbsp sugar and butter and firmly press mixture into bottom of foil-lined 13x9 baking pan. Bake 10 minutes BEAT cream cheese, 1 cup sugar, flour and vanilla in a large bowl. Add sour cream; mix well. Add eggs one at a time, until blended. Pour over crust. Lightly drop small spoonfils of jam over top of batter. Using a knife, cut through batter several times to create marble effect. BAKE 40 minutes or until center is almost set. Cool. Refrigerate 4 hours or overnight.

STRAWBERRY-SWIRL CHEESECAKE SMOOTHIE

Steps:

• Blend milk, vanilla, cream cheese, 7 crackers and 3 Tbsp. sugar in blender until smooth. Pour 2 cups cream cheese mixture into liquid measuring cup. Reserve for later use.
• Add strawberries and remaining sugar to remaining cream cheese mixture in blender; blend until smooth. Pour into 5 glasses.
• Pour reserved cream cheese mixture gently over strawberry mixture in glasses. Crumble remaining cracker; sprinkle over smoothies.
• Serve immediately.

STRAWBERRY SWIRL CHEESECAKE

Steps:

• 1. Directions 1. In a food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for topping and serving. 2. Combine graham cracker crumbs, toasted pecans, sugar and melted butter. Press onto the bottom & side of a greased 9-in. spring form pan. Bake @ 325 for 6-8 minutes. Set aside to cool. 3. In a mixing bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs one at a time and beat on low just until combined. Pour half of the cream cheese mixture over crust. Drop half of the reserved strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer. With a knife, cut through layer only to swirl strawberry sauce (careful not to hit the crust). Repeat with remaining filling and strawberry mixture. 4. Bake at 320 degrees F for 45-50 minutes or until center is almost set. Turn the oven off. Carefully run a knife around the edge of the cheesecake. Return cheesecake to the oven leaving the door ajar for 1 hour. Refrigerate overnight or until completely chilled. 5. After the cheesecake is completely chilled spoon on a thin layer of the strawberry preserves on top of the cheesecake (leaving a ¼ inch border). Take the sliced strawberries and lay them cut side down around the cheesecake. Then going the opposite direction lay another layer inside that circle. Take the melted jelly and lightly brush the strawberries. This gives them a pretty shine, so a little is all you need. 6. Now make the whipped topping. Combine the heavy whipping cream, confectioners' sugar and vanilla and whip till stiff peaks form. I pipe it on around the outside edge. Then a little in the middle of and top it with a whole strawberry. When done refrigerate overnight. 7. To serve: Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake.

STRAWBERRY SWIRL CHEESECAKE

Steps:

• Preheat oven to 325°F
• Mix gram cracker crumbs with butter and press in to a foil lined 13 by 9-inch baking pan.
• Beat cream cheese,sugar,flour,and vanilla with electric mixer until blended.
• Add sour cream mix well then add eggs one at a time,beat until blended.
• Pour over crust.
• Microwave jam on high for 30 seconds.
• Gently drop spoonfuls of jam over batter and cut through batter several times with a knife to create marble effect.
• Bake for 40 minutes.
• Refrigerate for at least 4 hours.