Strawberry Swirl Cheesecake

Need a stunning dessert recipe? Try this strawberry cheesecake for a divine dessert today. Stork – Love to Bake.

Worth the Effort

Email this Recipe Share On Facebook Share On Twitter


Base Ingredients

250g Nuttikrust biscuits, crushed into fine crumbs
90g Stork Baking Margarine, melted

Filling Ingredients

1/4 cup water
2 tbsp gelatin
500g cream cheese
1/3 cup lemon juice
1/2 cup castor sugar
1 1/4 cups cream, whipped
250g strawberries boiled in 1/4 cup water and 2 tbsp castor sugar then processed in a food processor till smooth (save a few whole berries for decoration)

Step by step method

  1. Line a 22cm round springform cake tin with foil and spray with spray 'n cook.
  2. Mix biscuit crumbs with melted Stork Bake Margarine and press firmly into the base and up the sides of the cake tin.
  3. Refrigerate for 20 minutes.
  4. Place water in a small heatproof bowl. Sprinkle gelatin over the water. Stand bowl in boiling water and stir until gelatin is dissolved. Cool slightly.
  5. Using electric beaters, beat cream cheese until softened. Add lemon juice and sugar. Beat until smooth.
  6. Gently fold in the whipped cream.
  7. Fold half the gelatin mixture into the cheese mixture. Fold the remaining gelatin into the processed strawberry mixture.
  8. Swirl both mixtures into the prepared pan.
  9. Refrigerate for at least 4 hours to set.
  10. Remove the pan and decorate with whipped cream and strawberries.