Strawberry swirl cheesecake is melt in your-mouth delight is doubly delicious, with two creamy layers one strawberry, one vanilla. To avoid cracking, run the knife just through the very top when swirling the strawberry puree. From Mary Ellen Friend of Ravenswood West Virginia.

Ingredients 

1-1/4 cups all-purpose flour

1 tablespoon sugar

1 teaspoon grated lemon peel

1/2 cup cold butter

FILLING:

4 packages (8 ounces each) cream cheese,

softened

1-1/3 cups sugar

2 tablespoons all-purpose flour

2 tablespoons heavy whipping cream

4 eggs, lightly beaten

1 tablespoon lemon juice

2 teaspoons vanilla extract

1 cup pureed fresh strawberries, divided

8 to 10 drops red food coloring, optional

Method 

In a small bowl, combine the flour, sugar and lemon peel; cut in butter until crumbly. 

Pat dough onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. 

Place on a baking sheet. Bake at 325° for 15-20 minutes or until lightly browned. Cool on a wire rack.

In a large mixing bowl, beat the cream cheese, sugar, flour and cream until smooth. Add eggs; beat on low speed just until combined.

Beat in lemon juice and vanilla just until blended. Pour 2-1/2 cups batter into a bowl; set aside.

Stir 3/4 cup pureed strawberries and food coloring if desired into remaining batter. Pour into crust.

Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan. 

Place in a large baking pan. Add 1 in. of hot water to larger pan. Bake for 35 minutes. Carefully pour reserved batter over bottom layer. 

Spoon remaining pureed berries over batter in three concentric circles.

Carefully cut through top layer only with a knife to swirl. 

Bake 40-50 minutes longer or until center is almost set. Remove pan from water bath.

Cool on a wire rack for 10 minutes. 

Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Yield: 12 servings.