I have recently experimented with adding a strawberry swirl to my cheesecake. I am using homemade strawberry jam to swirl in the flavor. Everything has gone great with it other than I get a bunch of big red craters! What am I doing wrong? How do I make a strawberry swirl without having the cheesecake full of the cracks and craters?
Here is a second picture after it cools a bit. Some of the crack come back together and others are still wide open.
I was using this recipe and then added my own swirl: https://sugarspunrun.com/best-cheesecake-recipe/