Winning Recipe: Strawberry Swirl Cheesecake

DickHuneke Dick Huneke of Manzanita, Oregon explained that he is, “a native of Brooklyn, New York where Cheesecake is king. Came to live full time with partner Janet Robinson three years ago and helped to form first Men’s Cooking group.”

Strawberry Swirl Cheesecake
Prep time
Cook time
Total time
This dense, creamy cheesecake is easy to make and turns out perfectly every time. The recipe comes from my Brooklyn roots where cheesecake is considered a holy dish. This recipe is so easy, and becomes a fabulous cheesecake. I have made it numerous times now. It is a simple and FOOLPROOF cheesecake recipe, and one to try! Follow the instructions and your guests will be singing your praises.
Recipe type: Dessert
Serves: 10
  • Crust
  • Crust
  • 3 tablespoons sugar
  • 4 tablespoons butter
  • Filling
  • 3 pounds cream cheese
  • 1¾ cups granulated sugar
  • Four whole eggs
  • 4 egg yolks
  • 1-tablespoon vanilla extract
  • ½ cup heavy cream
  • 1 pint of strawberries or other fresh fruit (raspberries, blueberries)
  • Juice of 1 lemon and 1 Tablespoon sugar
  1. To prepare crust; mix crust ingredients. Press mixture firmly in the bottom of a lightly greased 10-inch spring-form pan. Bake crust for 6-8 minutes at 325 degrees. Set aside to cool.
  2. In a large mixing bowl, mix the softened cream cheese with the 1¾ cups sugar by hand or on LOW with an electric mixer, until well mixed.
  3. Add the eggs, a couple at a time, stirring by hand to combine. Stir in the vanilla and then gently stir in the cream. You should have a nice smooth batter.
  4. Cut strawberries in half and add juice of lemon plus1Tablespoon of sugar and puree until a syrup forms.
  5. Put strawberry liquid in batter and swirl with a spoon and pour batter over the prepared cooled crust. Preheat oven to 250 degrees. I recommend using a (place cheesecake pan in another pan and fill half way up the side) a traditional water bath.
  6. Bake cheesecake at 250 degrees for about 3 hours. The top of the cheesecake should feel firm to a soft touch, and be only lightly browned.
  7. Remove cheesecake from oven and allow to cool in pan. Refrigerate overnight, or for at least 8 hours. Cut with dental floss or a sharp thin knife (wash knife between each cut). Serve plain, or with your favorite cheesecake topping (strawberries, cherries, whipped cream, lemon glaze, etc.).