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.
1
Add the cinnamon and ginger and combine. Then mix through the melted butter.
2
Press firmly into the bottom of the prepared tin. Bake for 10 minutes then set aside while you make the filling.
3
Using a stand mixer and beat the cream cheese on low-med speed for about 2 minutes until smooth and creamy.
4
Add the sugar and vanilla and beat well. Next, mix in the eggs and beat through.
5
Add the extra yolk and beat until fully incorporated. Add the sour cream, salt, lemon juice, and zest, and beat well.
6
Pour half of the cheesecake mixture over the base.
7
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.
8
Dollop over the remaining strawberry sauce. Drag a knife through the little strawberry patches to give it a swirl effect.
9
Bake for 45-50 minutes on the middle shelf of the oven. Let it cool then serve and enjoy!
10
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