SW cheesecake

• Prep Time: 30 minutes

• Chill Time: 6 hours (minimum), preferably overnight

• Total Time: 6 hours 30 minutes (plus chilling)

• Skill Level: 🍰 Beginner-Friendly

• Recipe Last Updated: October 26, 2023

• Yield: One 9-inch cheesecake (12 servings)

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Ingredients

For the Graham Cracker Crust:

• 200g (approx. 1 ½ cups) Graham Cracker Crumbs (or Digestive Biscuits)

• 100g (7 tbsp) Unsalted Butter, melted

• 2 tbsp Granulated Sugar

• A pinch of Salt

For the Fresh Strawberry Swirl:

• 250g (about 2 cups) Fresh Strawberries, hulled and chopped

• 3 tbsp Granulated Sugar

• 1 tbsp Fresh Lemon Juice

• 1 tsp Cornstarch mixed with 1 tbsp water (optional, for a thicker swirl)

For the Cheesecake Filling:

• 450g (16 oz) Full-Fat Cream Cheese, completely softened at room temperature

• 150g (¾ cup) Granulated Sugar

• 1 tbsp Pure Vanilla Extract

• 250ml (1 cup) Heavy Cream (or Double Cream), cold

• 1 tbsp Powdered Sugar (for the cream)

• A pinch of Salt

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Equipment

• 9-inch Springform Pan

• Food Processor or rolling pin and zip-top bag (for crushing biscuits)

• Mixing Bowls (various sizes)

• Electric Hand Mixer or Stand Mixer

• Rubber Spatula

• Saucepan

• Fine Mesh Sieve (optional)

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Instructions

Part 1: The Buttery Base

1. Prepare the Pan: Lightly grease the bottom and sides of your 9-inch springform pan. For extra ease of removal, you can line the bottom with a circle of parchment paper.

2. Create the Crumbs: If you are starting with whole biscuits, place them in a food processor and pulse until you have fine, even crumbs. Alternatively, place them in a sturdy zip-top bag and crush with a rolling pin until no large pieces remain.

3. Combine: In a medium bowl, mix the biscuit crumbs, 2 tablespoons of sugar, and a pinch of salt. Pour the melted butter over the mixture and stir with a fork until all the crumbs are evenly moistened and have the texture of wet sand.

4. Form the Crust: Transfer the mixture to your prepared springform pan. Press it firmly and evenly into the bottom of the pan, using the flat bottom of a glass or a measuring cup to create a compact, level layer.

5. Chill: Place the crust in the refrigerator to set while you prepare the filling and swirl.

Part 2: The Vibrant Strawberry Swirl

1. Cook the Berries: In a small saucepan over medium heat, combine the chopped strawberries, 3 tablespoons of sugar, and lemon juice. Cook, stirring frequently, for about 8-10 minutes, until the strawberries have broken down and released their juices.

2. Thicken (Optional): For a more defined swirl that won’t bleed too much into the filling, push the cooked strawberry mixture through a fine-mesh sieve to remove the seeds. Return the seedless puree to the pan. Add the cornstarch slurry and cook for another 1-2 minutes, stirring constantly, until the mixture thickens slightly. If you prefer a more rustic swirl with seeds, you can skip the sieving and simply add the cornstarch slurry to the cooked mixture and thicken.

3. Cool Completely: Remove the strawberry sauce from the heat and let it cool completely to room temperature. You can speed this up by placing the saucepan in a bowl of ice water.

Part 3: The Cloud-Like Filling

1. Whip the Cream: In a clean, chilled bowl, pour the cold heavy cream and 1 tablespoon of powdered sugar. Using an electric mixer with the whisk attachment, whip on medium-high speed until stiff peaks form. Be careful not to over-whip. Set this aside.

2. Cream the Base: In a separate large bowl, beat the softened cream cheese, ¾ cup of granulated sugar, vanilla extract, and a pinch of salt. Beat on medium speed for 2-3 minutes until the mixture is completely smooth, creamy, and free of any lumps. Scrape down the sides of the bowl as needed.

3. Combine Gently: Add about one-third of the whipped cream to the cream cheese mixture. Use a rubber spatula to gently fold it in. This lightens the base. Once incorporated, carefully fold in the remaining whipped cream until no white streaks remain. Be gentle to maintain the airy texture.

Part 4: Assembly & The Grand Finale

1. Layer the Filling: Retrieve the chilled crust from the refrigerator. Pour the entire cheesecake filling onto the crust and spread it into a smooth, even layer.

2. Create the Swirl: Dollop spoonfuls of the completely cooled strawberry sauce over the top of the filling. Using a skewer or the tip of a knife, gently swirl the strawberry into the cream cheese filling, creating a beautiful marbled effect. Don’t over-swirl, or the colors will muddle.

3. The Final Chill: This is the most critical step for the perfect texture. Carefully cover the pan with plastic wrap and place it in the refrigerator to chill for a minimum of 6 hours. For the best, cleanest slices, chilling overnight is highly recommended.

To Serve:

• Run a thin, warm knife around the edge of the springform pan to loosen the cheesecake.

• Carefully unclasp and remove the ring.

• Slice with a clean, hot knife (dipped in hot water and wiped dry between slices) for pristine pieces.

• Serve cold, with extra fresh strawberry slices and a dusting of icing sugar if desired.

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Nutrition Information

Please note: The following is an estimated nutritional calculation per serving based on the ingredients used. Actual values may vary depending on specific brands and measurements.

Allergen Warning: This recipe contains dairy (cream cheese, butter, heavy cream) and gluten (graham crackers). It may contain traces of nuts depending on the biscuit base used.

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Chef’s Notes & Tips for Success

• Room Temperature is Key: Ensuring your cream cheese is truly at room temperature is non-negotiable. This prevents a lumpy filling and allows it to incorporate smoothly with the whipped cream.

• Don’t Over-Swirl: A few figure-eight motions with your skewer are all you need. The beauty of this dessert is in the distinct ribbons of strawberry.

• Chill for Clean Slices: Patience is your best friend here. A fully set cheesecake is easier to slice and delivers a much more satisfying texture.

• Flavor Variations: This recipe is a fantastic base. Swap the strawberry swirl for a similar reduction made from raspberries, blueberries, or even a passionfruit curd.

• Storage: Store any leftovers covered in the refrigerator for up to 4 days. This cheesecake does not freeze well due to the whipped cream filling, which can become grainy upon thawing.