Last week I told you that RB had asked for strawberry cheesecake for his birthday. I didn’t just want to make a regular New York Style Cheesecake with Strawberry Sauce on it so I created a Strawberry Swirl Cheesecake for him. This creation entailed first learning how to make Strawberry Curd and deciding which type of crust to make.
I decided to use the same crust I made for the Orange Creamsicle Cheesecake, the Golden Oreo Cookie Crust. I feel it went well with the cheesecake without really adding an additional flavor profile, just some sweetness.
Once the Strawberry Curd is made, this cheesecake comes together rather quickly, and needs to chill for at least 4 hours before serving. I will say that I didn’t get any good “slice of cheesecake” pictures because the curd was oozing. Next time I’ll make ribbons of curd instead of larger plops of curd and then swirl them together.
I brought some Strawberry Swirl Cheesecake slices with me to our Tuesday night trivia outing. That night our team consisted of RB, Verlin, Bobby, and myself. Everyone loved the cheesecake! Bobby said, “This is the best cheesecake I have ever eaten.” After trivia, I dropped cheesecake slices off at Jordan and Savannah’s house and I served some to Ron at home. Everyone gave rave reviews about how creamy it was and how they enjoyed the strawberry curd!
When one of your kids asks for a Strawberry Cheesecake for his birthday, you create a Strawberry Swirl Cheesecake recipe.
- 24 Golden Oreo Cookies Crushed
- 6 TBS butter melted
- 24 oz cream cheese regular not low fat, softened
- 1 cup sugar
- 3 eggs room temperature
- 1 TBS lemon juice
- 1 TBS vanilla extract
- 3/4 cup strawberry curd see link in post
Preheat oven to 350° F. Spray the bottom and sides of a 9" springform pan with non-stick cooking spray.
In a small bowl, using a fork, mix together the cookie crumbs and the melted butter.
Press the cookie crust into the bottom and sides of the springform pan. Place pan on a cookie sheet and set aside.
In a large mixing bowl beat together the softened cream cheese and sugar until smooth, about 3 minutes.
Add eggs to the cream cheese mixture one at a time, mixing for a minute in between adding each egg.
Beat in the lemon juice and vanilla extract.
Pour the batter into the prepared pan.
Drop the strawberry curd on top in small spoonfuls. Use a butter knife to swith the strawberry throughout the cheesecake.
Bake for 40-45 minutes, until the center is almost set, it will move a bit when shaken, but the top should be firm.
Cool for 10 minutes then use a knife to run around the outside edge of the pan to loosen it.
Cool for an additional 50 minutes, in the pan, on the counter.
Cover and refrigerate for at least 4 hours before serving. Remove from pan before serving.
Keep cheesecake covered and refrigerated.
Reminder-make the strawberry curd the day before making the cheesecake. The curd needs to chill at least 8 hours!