Description
Enjoy this creamy Strawberry Swirl Cheesecake with a buttery biscuit base and a delightful strawberry swirl.
Ingredients
Scale
- 200 g digestive biscuits
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 100 g unsalted butter, melted
- 750 g cream cheese, softened
- 3/4 cup (150g) caster sugar
- 1 1/2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 1 egg yolk, room temperature
- 200 ml light sour cream, room temperature
- zest of 1 lemon, finely grated
- 1 tablespoon lemon juice
- Pinch of salt
- 2/3 cup strawberry sauce
Instructions
- Preheat oven to 160C/325F. Grease and line an 8-inch springform tin.
- Process biscuits into fine crumbs. Add cinnamon and ginger.
- Mix crumbs with melted butter. Press into the tin. Bake for 10 minutes.
- Beat cream cheese until smooth.
- Add sugar and vanilla. Beat well.
- Add eggs and yolk, one at a time. Beat until incorporated.
- Add sour cream, salt, lemon juice, and zest. Beat well.
- Pour half the cheesecake mixture over the base. Dollop strawberry sauce.
- Spoon remaining cheesecake mixture. Smooth the top. Dollop remaining strawberry sauce. Swirl with a knife.
- Bake for 45-50 minutes.
- Turn off oven and cool in the oven for 30 minutes with the door closed.
- Remove and cool at room temperature for 45 minutes. Cover and refrigerate for 2-3 hours.
Notes
- Weigh ingredients for best results.
- Use a food processor for the biscuit crumbs.
- Use a stand mixer with the paddle attachment for the filling.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 150mg