“Strawberry Swirl Cheesecake with Cream Topping”

Memorial Day is a week away and I bet you’re thinking what’s the weather going to be like and what foods am I going to feed guests. Am I right? Since I like to have all my bases covered, I make a plan. I usually start with desserts because they are the easiest to figure out and work my way to the entrees and sides. I suggest you serve a little slice of heaven with my Strawberry Swirl Cheesecake with Cream Topping for dessert. Be prepared to watch jaws drop with each bite taken.

Strawberry Swirl Cheesecake with Cream Topping

Who doesn’t love strawberries especially in a decadent dessert. A favorite Spring fruit made into a favorite dessert. Sounding good, right? I know it does to me, too. First, prepare graham cracker crust and press into a 9-inch springform pan. Bake crust for a few minutes and remove from oven to cool. Next, prepare strawberry sauce for swirl and let cool. Whip cream cheese until light and fluffy and mix in condensed milk, lemon juice, and eggs until well combined.

To keep your cheesecake moist, wrap bottom of springform pan completely with heavy-duty foil. While your oven is heating place a roasting pan filled with water onto bottom rack to heat up. Now pour half cheesecake filling into prepared pan and then swirl strawberry sauce. Pour remaining cheesecake filling over strawberry sauce. Drop reserved strawberry sauce on top and swirl with a knife to create a swirl pattern. Bake on top oven rack over water according to recipe directions.

Strawberry Swirl Cheesecake with Cream Topping

Remove cheesecake from oven to cool for 30 minutes before cooling completely in refrigerator. Once cheesecake has cooled completely, mix up cream topping and spread over top while still in pan. Put cheesecake back in refrigerator so topping can become firm. Slice fresh strawberries for the top before serving. This is one of the simplest and decadent desserts around that will leave everyone fascinated. Rich and light at the same time with all the tang and creaminess of the finest of cheesecakes. Trust me when I say each bite is positively addicting.

Strawberry Swirl Cheesecake with Cream Topping

Cheesecake is one of my all time favorite desserts and because there are so many variations the possibilities are endless. So as a result put your thinking caps on and create your own fruity cheesecake using your favorite fruit. Try blueberries, peaches, raspberries, and blackberries. Use the same cream topping and you have a masterpiece dessert for any occasion to dazzle the most picky dessert eater. Enjoy!

Strawberry Swirl Cheesecake with Cream Topping

Strawberry Swirl Cheesecake with Cream Topping

1 1/4 cups graham cracker crumbs

1/4 cup granulated sugar

1/3 cup unsalted butter, melted

1 – 20-23 oz. container frozen sweetened strawberries, thawed

1 T. cornstarch

3 – 8 oz. packages cream cheese, softened

1 – 14 oz. can sweetened condensed milk

1/4 cup fresh lemon juice

3 large eggs, at room temperature

Cream Topping

1 cup cool whip

1/4 cup sour cream

Fresh sliced strawberries, for garnish

Preheat oven to 325 degrees. In a medium mixing bowl, combine cracker crumbs, granulated sugar, and melted butter. Press crumb mixture into a 9-inch non-stick springform pan. Make sure to cover joined edge inside of pan as this will prevent batter from possibly leakage.

Using 18×18 sheet of aluminum foil, wrap the outside of springform pan. Bake crust for 8 – 10 minutes or until lightly brown then remove to wire rack and let cool completely. Lower oven temperature to 300 degrees.

Meanwhile, create moisture in your oven to bake your cheesecake. Fill a large roasting pan about half full of water. Place in bottom 1/3 of oven to heat while mixing cheesecake filling.

Using a blender or hand immersion blender, blend strawberries and cornstarch until smooth. Pour strawberry mixture into a saucepan and bring to boil; stir and let boil for two minutes. Set aside 1/3 cup for serving. Allow remaining strawberry mixture to cool.

In a large mixing bowl, beat cream cheese until light and fluffy. Gradually blend in condensed milk. Add in lemon juice and mix well. Reduce to low-speed and add in eggs, blending until just combined.

Pour half of cream cheese mixture over cracker crust. Spoon half of strawberry mixture over cream cheese. Spoon remaining cream cheese over strawberry mixture. Drop remaining strawberry over second layer of cream cheese. Use a knife to cut through layers to swirl strawberry mixture.

Place cheesecake in oven above water-filled roasting pan. Bake at 300 degrees for 55 – 60 minutes or until center is almost set. Turn off oven, allowing cheesecake to stay in oven for another 10 minutes. Remove cheesecake to wire cooling rack for 30 minutes. Run knife around edges and continue to cool for one more hour. Tent with foil and cool completely in the refrigerator overnight.

Remove cheesecake from pan, spread with cream topping, garnish, and serve with reserved strawberry sauce. Store all leftovers in refrigerator.

For Cream Topping: Mix cool whip and sour cream in a medium bowl. Spread topping over entire top of cheesecake. Decorate with fresh sliced strawberries.