Update – the recipe is now posted at the end of this post
I originally made this recipe for a guest post over at Juanita’s Cocina. Jen asked me if I could help her out since her father is visiting all week. Of course I immediately said yes. And guess what I brought? Strawberry Swirl Cheesecake! Isn’t she beautiful? I make cheesecake for special occasions, and this occasion was definitely special. Also, it involves strawberry curd. Both Jen and I love our curd!
Finding a good base recipe that you know works is a great way to adapt recipes. You know the original recipe worked out, so you can focus on developing the recipe you want it to be. One where the recipe can only be improved with your imagination. That is how I developed this Strawberry Swirl Cheesecake recipe by taking my trusted cheesecake recipe and making it elegant with a strawberry curd swirled on top. Rich, creamy, and guaranteed to brighten your day.
First thing you make is the crust. The original recipe called for gingersnaps. I almost always use graham crackers unless it was the holidays, in which case I would use gingersnaps. Feel free to use your favorite type of crust – Oreos, chocolate chip cookies, or even Biscoff cookies. I never seem to have enough crumbs, so I increased the amount to fill the pan.
There is a specific pan you need to use for a successful cheesecake. It is called a springform pan, which is a deep pan where the side detaches from the bottom. You can’t use a regular round cake pan, it wouldn’t be deep enough and it’d be impossible the remove it all in one piece. Cheesecake is very delicate dessert. You can’t just flip out like a normal cake. You can easily buy a pack of 3 springform pans for roughly $10.
I know you’re probably thinking the base is a plain cheesecake, but I promise after one bite, you won’t notice. The creaminess is brightened with some lemon juice and zest. I highly recommend leaving in the juice if you are adapting the recipe, but feel free to omit the zest if it doesn’t go with your recipe. You do need to make sure you beat out the lumps before you bake because they will not disappear.
If you wanted a plain cheesecake, you can just bake as listed. However, I wanted a little more oomph, so I chose to do a strawberry curd swirl (which you can find the recipe for the curd here). I dropped spoonfuls of the curd on top then swirled it with a knife. If your swirls start to peak, smooth as much as possible.
I have made this recipe at least 4 times now, some as written and some with variation (Funfetti, anyone?). Not one has cracked so far. I hesitate on calling it fool-proof, but it’s definitely a good beginner’s recipe.
- 2 1/2 cups graham cracker crumbs
- 1/3 cup butter, melted
- 24 oz. cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 Tbsp lemon juice
- 1 Tbsp vanilla extract
- 1/2 cup strawberry curd
- Preheat the oven to 350F. In a small bowl, mix together the graham cracker crumbs and melted butter. Press into the bottom and sides of a greased 9-inch springform pan. Place on a cookie sheet and set aside.
- In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating after each addition. Beat in lemon juice and vanilla. Make sure there are no lumps because they will remain after baking.
- Pour the batter into the pan. Add spoonfuls of curd on top and swirl with a knife. Bake for 35 minutes or until the center is almost set (it will still jiggle but the top should be solid when you touch it). Cool for 10 minutes on a wire rack. Take a knife and run it around the edge of the pan to loosen it. Let cool on wire rack for an hour then refrigerate overnight. Remove the pan before serving.
Source: Adapted from Taste of Home