Strawberry Swirl Cheesecake

Photo Credits:

Delicious cheesecake with a fresh strawberry puree in heart shapes design ❤

Serves: 12



  • 1 ½ Cups Graham Crackers, Crushed
  • 4 tbsp Sugar
  • 4 tbsp Butter, Melted


  • (4) 8oz Packages of Cream Cheese
  • 1 ½ Cup Sugar
  • 1 tsp Vanilla Extract
  • 4 Large Eggs


  • ½ Cup Strawberries, Puréed
  • 3 tbsp Sugar

Other Items Needed:

  • 9 Inch Spring Form Pan
  • Aluminum Foil
  • Roasting Pan
  • Hot Water
  • Syringe
  • Hand or Stand Mixer
  • Blender or Food Processor


  1. Preheat Oven to 325 degrees.
  2. Wrap the outside of your springform pan with a double layer of aluminum foil.
  3. Mix together graham crackers, sugar and melted butter and press them into the bottom of your pan. Bake for 10 minutes at 325 degrees.
  4. While the crust is baking, beat cream cheese and sugar together on medium speed until well combined. Continue beating and add in vanilla extract.
  5. Reduce speed to low, and add in eggs, 1 at a time, beating until incorporated between each addition.
  6. Pour cheesecake mixture into your pan.
  7. In a blender or food processor, puree your strawberries and sugar.
  8. Using a syringe, starting at the outside edge, dot your strawberry puree (about ½ inch diameter circles) around the outside edge.
  9. Work your way into the center of the cheesecake, making the circles a little smaller on each row.
  10. Using a toothpick, starting on the outside edge again, start pulling your puree into a circular motion into the next circle.
  11. Place cheesecake into the center of your springform pan, and carefully pour your hot water into the roasting pan until it covers the bottom half of your springform pan.
  12. Bake at 325 degrees for 60-75 minutes. Cheesecake is done when the outside edges are firm, and the center is still a little wobbly in the center.

Credits to: