- Dish type
- Berry cheesecake
- Strawberry cheesecake
This creamy strawberry cheesecake is perfect for any special occasion! You have to bake the cheesecake and let it cool for an hour, then chill it in the fridge for at least 4 hours before serving.
12 people made this
IngredientsMakes: 1 (22cm) cheesecake
- 100g digestive biscuit crumbs
- 50g caster sugar
- 2 teaspoons ground cinnamon
- 75g butter, melted
- 600g frozen strawberries, thawed and drained
- 1 tablespoon cornflour
- 675g cream cheese
- 1 (400g) tin sweetened condensed milk
- 4 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
- 3 eggs
- 1 tablespoon water (optional)
MethodPrep:1hr ›Cook:45min ›Extra time:4hr chilling › Ready in:5hr45min
- Combine biscuit crumbs, sugar, cinnamon and butter in a bowl. Press into the bottom of an ungreased 22cm cheesecake or springform tin. Chill base in fridge for 30 minutes.
- Preheat oven to 150 C / Gas 2.
- Place strawberries and cornflour into a blender. Cover and puree until smooth.
- Pour strawberry puree into a saucepan. Bring to the boil over high heat. Simmer and stir until sauce is thick and shiny, about 2 minutes. Set aside about 6 tablespoons of the strawberry sauce to use for serving; allow remaining sauce to cool down then cover and store in the fridge.
- Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over the biscuit base; spoon half of strawberry sauce by 1/2 teaspoonfuls on top of cream cheese layer. Carefully spoon remaining cream cheese mixture on top; drop remaining strawberry sauce by 1/2 teaspoonfuls on top of this. Insert a knife or skewer into the top layer and to swirl the strawberry sauce to make a pretty design.
- Bake in preheated oven until centre is almost set, 45 to 50 minutes. Set on a cooling rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool for 1 hour longer. Keep in the fridge for at least 4 hours, even better if you can wait overnight.
- Serve cheesecake with a dollop of reserved strawberry sauce. If the sauce it too thick, stir in a little water and mix well.
Reviews & ratingsAverage global rating:(202)
Reviews in English (158)
I'm interested to know why you use defrosted frozen strawberries - is this to be able to make the recipe when strawberries are out of season? Or, do you find the softer texture of defrosted-from-frozen aids the puree texture?-17 May 2016
This is a great cheesecake recipe! Very creamy and delicious. A couple suggestions: only use 1/2 a teaspoon of cinnamon as it is a very potent spice and 2 whole teaspoons makes the crust extremely sweet. You can also use natural unsweetened strawberries either frozen or fresh and the cheesecake tastes just as good!-29 Jul 2012
by Natalia Kalashnik
My Husband and i LOVED this Cheesecake! and this comes from a me, whose not a cheesecake lover. i made it cause i wanted to use up the strawberries we had, and i was not expecting it to be so great but, i fell in love.Followed all directions and directed this page to many other woman asking for the recipe, thank you so much!-27 Jun 2012
Vegan strawberry swirl cheesecake
Published: Nov 16, 2018 · Modified: May 4, 2020 by Emica D.
I've been making this strawberry swirl cheesecake for years now, and I wanted to share this recipe with you for a long time. But I´ve been delaying it for an unknown reason.
Maybe because I love it so much, so I'm afraid that you won't love it (or even like it) as much as I do. Or I'm worried it won't turn out for you as it does for me because baking with agar is a bit delicate.
Either way, what you need to know about agar, if you've never used agar before, is that agar flakes are not as powerful as agar powder. One tablespoon of agar flakes is equal to one teaspoon of agar powder. Don't mix it up or your cheesecake won't turn out good.
I used frozen strawberries in this recipe. Strawberries are out of season now, so they are super expensive and not so tasty. If you have fresh strawberries on your hands feel free to use them.
If you are into cheesecakes be sure to check out my Blueberry cheesecake or Cherry cake.
- 3 tbsp agar flakes
- ½ cup (1,2 dl) water
- 50 g dairy-free butter, melted
- 15 digestive biscuits
- 2 cups (4,7 dl) frozen strawberries
- 3 cups (7 dl) dairy-free cooking cream
- 300 g dairy-free cream cheese
- 7 tbsp agave syrup
- 1 tbsp lemon juice
- In a small mixing bowl, mix together agar flakes with water. Let soak.
- Thaw strawberries if you are using frozen strawberries.
- Preheat oven to 175°C (347°F).
- In a food processor add digestive biscuits and melted butter. Process until combined.
- Press the mixture firmly into the bottom of a 23 cm (9-inch) springform pan and bake for 10 minutes. Take out of the oven and let it cool down.
- In a food processor add strawberries, &frac13 of the agar flake mixture and 2 tablespoons agave syrup. Process until smooth.
- Now pour your strawberry mixture into a small pot.
- In a bigger pot add cooking cream, cream cheese, 5 tablespoons agave syrup, lemon juice, and &frac23 agar mixture and stir together.
- Bring both mixtures to the boil and simmer on low-medium heat, stirring frequently for about 5 minutes.
- Agar sets as soon as it cools down so you'll need to work fast. Take your white cheesecake filling and spoon carefully into cooled crust. Use a spoon instead of pouring directly from a pot to avoid the crust lifting.
- Now do the same with a strawberry mixture, spoon carefully making a swirl with your hand while pouring. Swirl batter with a tip of a knife to create even more swirl effect.
- Let the cheesecake cool down completely and then place it in the fridge. Let sit for at least 6 hours.
If you have any questions or just want to say hi, don’t be afraid to leave a comment. I’ll be more than happy to answer all of your questions. And if you try this recipe, let me know what you think. If you want to stay updated follow me on Instagram or Pinterest.
Low Carb Strawberry Swirl Cheesecake
Cheesecake! The quintessential low carb dessert, amiright?
When I first did Atkins in the 90&rsquos &ndash I ate so much low carb cheesecake that I thought I&rsquod been ruined on it forever. Of course the low carb cheesecakes of the 90&rsquos were a far cry from all the delicious low carb cheesecake recipes out there today.
In the &ldquoold days,&rdquo ? ☎️ ? low carb cheesecakes were usually crustless ? &ndash and basically a mixture of cream cheese, eggs, saccharin sweetener (ugh) and maybe some cinnamon.
It was better than nothing, but not great. ? ? ?
With all of the improvements in sweeteners and the availability of low carb nut flours now, the low carb cheesecake game has definitely made some amazing strides!
And so I bring you this truly delectable low carb strawberry swirl cheesecake recipe! It&rsquos so good that if you didn&rsquot already know it was low carb and gluten free, you&rsquod never guess!
Now imma bout to get real with some of you&hellip
You&rsquove gone and gotten lazy. There &ndash I said it.
Don&rsquot get me wrong &ndash I love a quick low carb dessert recipe that gets me from craving to eating in less than five minutes as much as the next person (i.e. I&rsquom not a complete moron.)
That being said, this no bake cheesecake thing is getting a little out of hand.
In fact I&rsquod go so far as to say that &ldquono bake&rdquo cheesecake isn&rsquot really cheesecake at all &ndash at best it&rsquos a really heavy mousse. And I&rsquom not saying that it&rsquos not tasty &ndash but it does not, it simply can not, compare to REAL cheesecake.
So I&rsquom going to ask you to work with me here and turn your oven on for this one. ? That&rsquos right, you can do this. ? And I promise you that it will be worth it. ?
This crust is the same as the one for my wildly popular low carb raspberry cheesecake bars &ndash it&rsquos made with dried coconut and has a crunchy, chewy, texture and sweet, toasty, flavor that rivals any traditional graham cracker crust in my opinion.
The cheesecake itself contains less eggs than some versions, which results in a sturdy, but still very creamy texture that is to die for. ? Seriously.
I made this in three small cheesecake pans because I&rsquod already packed up my large springform pan and put it into storage for our move, but you could easily make this in a 9 inch springform pan. You may have to cook it a little longer to get the center to set, but a quick jiggle of the pan will let you know when it&rsquos ready (it will still move, but will no longer be liquidy.)
You will definitely need to let this cheesecake chill for at least a couple of hours before the center sets all the way, so plan ahead for that if you&rsquore making it for an event.
Super rich, this cheesecake won&rsquot be as tall as some others (does that make it a &ldquoshort&rdquocake? Sorry&hellip ?) but the crust to cheesecake ratio is perfection as is in my opinion.
If you prefer a really thick cheesecake, you&rsquoll have to double the filling recipe and then bake it for at least 30 minutes (maybe more) longer to get it to set up. Then will likely take a full 10-12 hours in the fridge to thoroughly chill. I have no doubt the end result will be epic and totally worth the extra time though!
It&rsquos time for a &ldquoreal&rdquo (actually baked) cheesecake revival! Let&rsquos do this! ?
NOTE: The company that makes my recipe videos used a larger pan and the cheesecake is extremely thin as a result &ndash more of a bar and that&rsquos fine, but if you want it a bit thicker than use the called for size, and if you want it really tall then double the filling recipe as stated in the instructions.
Small Batch Strawberry Swirl Cheesecake Bars
As I was looking through my archives, I discovered something I thought would never happen.
It’s been a year since I posted my last cheesecake recipe.
For awhile I was posting a new cheesecake recipe every month, but as I started focusing more and more on dessert for two, I put it on hold. It was only a matter of time until I figured out how to make cheesecake in a loaf pan.
I’ve been on a roll making small batch recipes in my loaf pan. In fact, I bought a second loaf pan so I could keep up with the baking. Usually it takes me a few tries to perfect the recipe, so it’s easier to have a second pan rather than wait for the dessert to cool, remove, wash the pan, and try again.
These Small Batch Strawberry Swirl Cheesecake Bars were inspired by my popular Strawberry Swirl Cheesecake.
It took me two tries to get the cheesecake bar recipe right. I started with my classic cheesecake recipe and divided it by 3 to scale it down to 1 egg. The first time I used only 8 ounces of cream cheese, which resulted in thin bars. The second time I used 16 ounces for that perfect thickness.
I cut the bars into triangles so you have the illusion you’re serving a regular-sized cheesecake. However, you can also cut them into rectangles or even in half into squares.
The key to a lump free cheesecake is making sure the cream cheese is 100% room temperature. That means it should not be cold to the touch. If it’s even the slightest bit cold, it’ll develop lumps once the egg is added.
If the cream cheese is still cold after leaving it out on the counter, microwave it in 5 second bursts until it no longer feels cold to the touch. Make sure you take it out of the foil because you can’t microwave that.
As much as I love to bake completely from scratch, sometimes I give myself permission to take a little break in the kitchen I’m ok with buying graham crackers and strawberry preserves when the rest of the recipe is homemade. After all, my kitchen philosophy is making from scratch while still staying realistic.
For the strawberry swirl, I used La Vieja Fabrica – a fruit spread made with fresh fruit pieces. Their cooking process allows them to retain the natural texture, color, and flavor of the fruit, which means the spread tastes homemade without you having to make it. This is especially ideal when it’s not fresh fruit season.
You can find La Vieja Fabrica in your store’s jam and jelly aisle. Although I made cheesecake bars with a strawberry swirl, you can swirl in other flavors, such as raspberry, blackberry, peach, and mixed berry.
Dessert recipe: AVA strawberry swirl baked cheesecake
The mixture will work best if the ingredients are at room temperature – so take your cream cheese, eggs and soured cream out of the fridge.
For the strawberry swirl
Take 2/3rds of a punnet of strawberries and place in a pan with a heaped tablespoon of caster sugar.
Heat gently until the strawberries have begun to break down and release their juices.
Blitz this mixture and pass through a fine sieve.
Taste the sauce for sweetness – it should be still quite tart, but add more sugar if necessary, or lemon juice if too sweet.
For the biscuit base
Blitz or crush the digestive biscuits
Melt the butter and combine with crushed biscuits and 20g of the caster sugar.
Press into the springform tin, making sure you do so evenly.
The cheesecake will be cooked in a water bath, so now wrap the bottom and sides of the tin in tinfoil to ensure the water does not seep
into the cheesecake.
Bake the biscuit base for 7 minutes in the oven and remove and leave to cool.
For the filling take the cream cheese and whip with a hand blender to get rid of any lumps and ensure it is light and fluffy.
Add the remaining sugar and mix again.
Now add the eggs and egg yolk one at a time until combined.
Add the vanilla essence, lemon zest and soured cream.
Mix all ingredients together, but don’t overmix at this stage.
Place the tinfoil wrapped cake tin in a larger roasting tray with high sides (this will allow you to bake the cheesecake in a water bath later).
Now add the cream cheese mixture on top of the biscuit base and make a smooth top.
Take the strawberry sauce and add little teaspoon dollops of the sauce on the top of the mixture.
Take a skewer of small knife and swirl the sauce in circular motions through the mixture, trying to create a nice pattern for the top.
You should only use about half of the strawberry sauce and could retain the rest for when you serve.
Boil your kettle and add the boiling water to the roasting pan, aiming to reach about halfway up the side of the tin.
The cheesecake can be baked without a water bath, but is likely to crack.
The water bath ensures even cooking and a much better finish.
Bake the cheesecake in the oven for 40-45 minutes.
It should still have a wobble in the middle when it has finished cooking.
Now open the door of the oven and let the cheesecake cool slowly.
Once the oven has cooled, remove the cheesecake and let it cool further in the fridge until you are ready to serve.
Time to be creative! Slice some of the remaining strawberries and place on top of the cheesecake.
You can also add other decorations – I have used some crystallised rose petals – take some rose petals from your garden (making sure you have not used any pesticides), brush them with egg white and dip in caster sugar.
Strawberry Ricotta Cake
This easy strawberry ricotta cake has only a few ingredients and makes a brilliant baked cheesecake type dessert that makes the most of a bounty of berries.
I adapted this recipe from my lemon ricotta cake, covering the top with chopped strawberries instead of infusing the cake with lemon. (For more ricotta inspiration, here are 7 easy keto ricotta recipes.)
You could also flavor the cake with vanilla or strawberry extract to further enhance the berry flavor.
To ensure that the cake is low carb, keto and sugar free friendly, just use stevia or your sweetener of choice. (You could also just use any sugar you like to sweeten the cake with, instead.)
The cake is perfect on it’s own, or you can top a slice with an indulgent swirl or whipped cream or my homemade strawberry chia jam.
Strawberry Ricotta Cake Recipe
- 500g/1.1lb Ricotta Cheese
- 4 Eggs
- 2-4 Tablespoons Stevia (Or you sweetener or sugar of choice)
- 200g Strawberries, chopped
- Preheat the oven to 180C/350F and line a round spingform baking tin with well greased baking paper.
- Place the ricotta into a large bowl and, using electric beaters, whisk until creamy.
- Add the eggs, one a time, whisking until each egg is fully incorporated before adding the next one.
- Add the stevia, one tablespoon at a time until fully mixed in and the batter is smooth and creamy.
- You can either fold some or all of the strawberries into the batter and then pour the batter into your baking tin and scatter all the rest of the chopped strawberries over the top.
- Place into the preheated oven for 50 to 55 minutes or until golden and done.
- Remove from the oven, allow to cool completely then carefully remove the cake from the tin and move it onto a plate.
- Place the cake into the fridge for a few hours to fully chill and set, then enjoy.
Recipe Video Tutorial
Here’s the video where you can watch the easy recipe being prepared, step by step. Hit play below or click here to watch on YouTube.
More Easy Strawberry Dessert Recipes
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30+ Keto Raspberry Swirl Cheesecake Recipe Images
30+ Keto Raspberry Swirl Cheesecake Recipe
Images. All the flavor of a classic cheesecake, but with a swirl of raspberries. Creamy cheesecake with a raspberry swirl.
Keto Berry Swirl Cheesecake Headbanger S Kitchen Keto All The Way from headbangerskitchen.com
An easy keto raspberry cheesecake recipe, topped with raspberry puree. Bake in the oven for 15 minutes or until the cheesecake is cooked through If your cheesecake always cracks, try this:
Use a toothpick to slightly swirl together.
Try making this keto cheesecake recipe that's low in carbs, thanks to erythritol, and and high in fat, thanks to cream cheese. And these are times when a keto recipe for a cookie or a fat bomb or even a mug cake is just not going to cut it. This was the first keto dessert recipe i've tried and i was so skeptical because i make a pretty good regular cheesecake. Creamy cheesecake with a raspberry swirl.
Add 4 tbsp of the keto raspberry jam to the cheesecake.
Raspberry swirl cheesecake adapted from martha stewart's version, just a little.
This keto strawberry swirl cheesecake is seriously the best low carb cheesecake!
Share low carb keto recipes here!
The raspberry swirl cheesecake can be wrapped well and refrigerated up to 3 days, or frozen up to 3 months.
Try replacing the raspberries in this keto raspberry cheesecake recipe with strawberries allow your keto raspberry cheesecake to set in the fridge for at least 1 hour before serving.
The raspberry swirl cheesecake can be wrapped well and refrigerated up to 3 days, or frozen up to 3 months.
Strawberry Cheesecake Baked Oatmeal
Soft baked oatmeal sweetened with strawberry preserves and studded with berries is the perfect home for a cheesecake style swirl. Breakfast just got a whole lot more delicious while still being nutritious.
Baked oatmeal is a great breakfast or brunch option. This recipe results in soft berry filled oatmeal with a swirl of cheesecake style filling. It is delicious and loaded with the good stuff.
One of the best parts is how great baked oatmeal reheats. Make a batch on the weekend and enjoy a bit each morning throughout the week.
My life is complete, there is now a great excuse to have cheesecake for breakfast! Little Dude and I have been having so much fun playing with oatmeal recipes.
There are just so many delicious ways to change it up and we both love eating the results. Rather than a dense baked oatmeal, we have been on a big almost fluffy baked oatmeal.
There are so many different flavor combinations to try. But trust me, stir in some berries and a cheesecake swirl and you are in breakfast heaven.
We try to keep the sugar content down, so we can have our breakfast treat without to much guilt. In this version we used strawberry preserves instead of maple syrup or honey, which are some of our favorite oatmeal sweeteners.
The preserves helped boost the strawberry flavor and added to a little bit of pink. Between the jam and the berries themselves, it is hard to get a bite without big berry taste.
The berries in the oatmeal were frozen from our strawberry patch. They were smaller berries from the end of the season, so I just defrosted them and added all of the bright red juice to the oatmeal mixture.
I dotted the whole berries on the top of the oatmeal rather than stirring them in. If using slices, go ahead and fold them into the oatmeal before you put it in the pan.
One of my favorite things about baked oatmeal is it is so versatile. It is great hot, wonderful at room temperature and delicious cold.
The cheesecake swirl will be a little bit gooeyer and soft when served warm. It will have more of a cheesecake texture when cooled down.
If you are like us, you won&rsquot be able to wait for it to cool. Don&rsquot worry, it is perfect either way!
While it doesn&rsquot need it, a little strawberry syrup on top takes this breakfast to the next level. I just cooked down some additional berries in a little maple syrup.
Once the berries were soft, mash or puree a few of them. It is perfect spooned over the top of a slice of baked oatmeal.
Of course you may fall in love and want to spoon it over pancakes, waffles, panna cotta or a million other things as well.
For another great make ahead breakfast idea, check out strawberry overnight oatmeal as well.
STRAWBERRY CREAM CHEESE PIE RECIPE
This may not be a strawberry swirl cheesecake recipe but these cream cheese pie recipes have long been a favorite of (strawberry cheesecake) lovers.
- 1 ½ Quarts fresh strawberries
- 2/3 Cup water
- 1 Cup sugar
- 3 Tablespoons cornstarch
- 1/3 Cup water
- 6 Ounces softened cream cheese
- 1 Cup whipping cream, whipped
- 1 Baked pie shell cooled
Clean berries reserving ½ cup combine 1 cup of berries and 2/3 cup water and simmer for 3 minutes.
Combine sugar, cornstarch and 1/3 cup water add to boiling mixture and boil 1 minute, then cool.
Spread softened cream cheese over baked pie crust top with cooked strawberry mixture.
Top with whipped cream and reserved ½ cup berries.
Strawberry SwirlCheesecake 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.