Easy Strawberry Swirl Cheesecake

 

 Not sure why people are so afraid to make cheesecakes. They are one of the easiest desserts to make and so delicious.  This one is also beautiful and makes a wonderful dessert for any occasion.

Easy Strawberry Swirl Cheesecake

 

2 1/2 cups graham cracker crumbs

6 tablespoons unsalted butter, melted

24 ounces cream cheese, softened (do not use fat free)

1 cup granulated sugar

3 eggs, room temperature

1 tablespoon lemon juice

1 tablespoon vanilla extract

1/2 cup strawberry curd (store bought)

Prepare a 8-9 inch spring form pan by wrapping the outside bottom with foil.  Heat oven to 350 degrees.

In a small bowl, mix together the graham cracker crumbs and melted butter. Press into the bottom and sides of the pan. Use a cup for the best way to get down into the pan. Place on a cookie sheet and set aside.

 

 

 

 

 

 

 

 

 

 

 

 

In a large mixing bowl, beat the cream cheese and sugar until smooth, roughly 2-3 minutes. Add the eggs one at a time, beating 1 minute after each addition. Beat in lemon juice and vanilla.

 

 

 

 

 

 

 

 

 

 

Pour the batter into the pan. Add spoonfuls of the strawberry curd on top and swirl with a knife.  You can swirl as much as you like. Sometimes I do a light swirl and other times I fill the whole cake with swirls. You can also use blueberry or lemon curd for a different cheesecake.

Bake for 35-40 minutes or until the center is almost set (it will still move slightly when shaken but the top should be firm). 

  

 

 

 

 

 

 

 

 

 

 

 Cool for 10 minutes then take a knife and run it around the edge of the pan to loosen it. Allow to cool for another 50 minutes in the pan. Cover and refrigerate for at least 4 hours or overnight. Remove the sides of pan before serving.

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.