Strawberry Swirl Cheesecake
Preheat oven to 325°F. Grease and line an 8-inch round springform tin with baking paper. Crush graham crackers in a food processor until fine.
Add the cinnamon and ginger and combine. Then mix through the melted butter.
Press firmly into the bottom of the prepared tin. Bake for 10 minutes then set aside while you make the filling.
Using a stand mixer and beat the cream cheese on low-med speed for about 2 minutes until smooth and creamy.
Add the sugar and vanilla and beat well. Next, mix in the eggs and beat through.
Add the extra yolk and beat until fully incorporated. Add the sour cream, salt, lemon juice, and zest, and beat well.
Pour half of the cheesecake mixture over the base.
Dollop strawberry sauce in small blobs over the top of the cheesecake mixture you just added to the base. Spoon over the remaining cheesecake mixture.
Dollop over the remaining strawberry sauce. Drag a knife through the little strawberry patches to give it a swirl effect.
Bake for 45-50 minutes on the middle shelf of the oven. Let it cool then serve and enjoy!
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