Description
This Strawberry Swirl Cheesecake combines a creamy vanilla filling with luscious strawberry swirls and a buttery Biscoff cookie crust. The warm spice from the cookies pairs perfectly with the fruity topping, making this dessert an irresistible showstopper.
Ingredients
Units
Scale
- For the Biscoff Crust:
- 1 1/2 cups Biscoff cookie crumbs
- 5 tablespoons melted butter
- 1 tablespoon sugar (optional)
- For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 3/4 cup sour cream or Greek yogurt
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch or flour
- For the Strawberry Swirl:
- 1/2 cup fresh or frozen strawberries
- 1–2 teaspoons sugar
- 1 teaspoon lemon juice
- (Cook and mash into a smooth puree)
Instructions
- Preheat Oven:
- Preheat to 325°F (160°C). Line or grease an 8- or 9-inch springform pan.
- Make the Crust:
- Mix Biscoff crumbs and melted butter until evenly coated.
- Press into the bottom of the pan and bake for 8–10 minutes. Let cool.
- Prepare the Strawberry Swirl:
- In a small saucepan, cook strawberries with sugar and lemon juice until soft.
- Mash or blend, then cool completely.
- Make the Cheesecake Filling:
- Beat cream cheese and sugar until smooth.
- Add sour cream, vanilla, and cornstarch. Mix in eggs one at a time just until combined.
- Assemble:
- Pour filling over cooled crust. Drop spoonfuls of strawberry puree and swirl with a knife or skewer.
- Bake:
- Bake for 45–55 minutes, or until center is just set.
- Turn off oven, crack the door, and let cool slowly.
- Chill:
- Refrigerate at least 4 hours or overnight before slicing.
Notes
- Use Greek yogurt for a lighter filling.
- Swap strawberries for raspberries or mixed berries if desired.
- For clean slices, use a hot knife and wipe between cuts.
Nutrition
- Calories: 330 kcal
- Sugar: 20g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
