About this recipe:This strawberry swirl cheesecake gets a big thumbs up on looking pretty! This cheesecake uses strawberry jam to create the swirl.
200g digestive biscuits, crushed
100g butter, melted
200ml double cream
900g cream cheese, softened
3 tablespoons icing sugar
1/2 teaspoon lemon juice
1 teaspoon vanilla extract
100g strawberry jam
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Method Prep:20min › Cook:40min › Extra time:3hr › Ready in:4hr
Preheat the oven to 170 C / Gas 3. Double line a 32x23cm deep sided baking tray with tin foil leaving some overhang on all sides.
Combine the biscuits and butter in a bowl then press into the base of the prepared tin.
Bake the base in the preheated oven for 8 minutes. Remove from the oven and set aside.
Meanwhile, in a large mixing bowl, whisk the cream until thick then add in the cream cheese, icing sugar, lemon juice and vanilla extract and beat well. Add the eggs, one at a time, beating well after each addition. Spoon the mixture over the baked biscuit base. Drop small amounts of jam onto the surface of the cheesecake and pull it through with a knife into swirls to make a marble effect.
Bake the cheesecake for 35 to 40 minutes or until set. Remove from the oven and allow to cool completely at room temperature for about 2 hours then transfer to the fridge to chill for at least 1 hour.
To serve, lift the cheesecake from the tray using the tin foil to help you then slice and serve.