Description
I’ve got a soft spot for cheesecake, but honestly, I don’t always feel like baking. That’s where this Strawberry Swirl Cheesecake comes in. It’s creamy, fruity, and has that crunchy biscuit base that makes you want to sneak a forkful straight from the fridge. Don’t worry about perfection; your swirls don’t need to look fancy, they just need to taste good.
Ingredients
Units
Scale
- 2 packets double thick cream, chilled
- 300g fresh strawberries, washed and drained
- 1 cup sugar (use less if strawberries are very sweet)
- 4 packets Marie biscuits
- 1 stick of butter, melted
- 1 tsp lemon zest
Instructions
- Crush biscuits in a food processor and stir in melted butter.
- Press firmly into a 9-inch springform pan. Chill in the fridge.
- In a small saucepan, simmer strawberries and sugar until thickened into a sauce (about 8–10 minutes). Cool completely before using.
- Whip cream with lemon zest until thick but not stiff (overwhipping will turn it grainy).
- Spread cream mixture evenly over the biscuit base.
- Drop spoonfuls of the cooled strawberry sauce on top and swirl gently with a skewer or knife.
- Chill at least 4–6 hours, or overnight for firmer slices.
- Serve cold.
- Store leftovers in the fridge for up to 3 days.
Notes
Prepared, tried, and tested by Joy
