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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?

Cheesecake Craters!

Here is a second picture after it cools a bit. Some of the crack come back together and others are still wide open. Second picture after it cold a bit

Edit:

I was using this recipe and then added my own swirl: https://sugarspunrun.com/best-cheesecake-recipe/

  • Have you considered using a no bake cheesecake? Much easier to swirl as above! Please post the recipe of your bake in your question – Bee Nov 28 '19 at 11:26
  • I had considered it but everyone loves this recipe so much that I thought I'd try adding a swirl to it. It dose still taste amazing, even with the craters! If the answer is that I can't prevent the craters when baking one I'll have to try a no bake next time! Just thought I'd see if I can fix this recipe. – liebs19 Nov 28 '19 at 14:13
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I'd mix a small amount of your cheesecake batter with your strawberry component to help with it's bake stability. Try that and swirl that in. Hope that helps.

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  • This worked relatively well but I saved too much batter and lost most of the coloring. I will try it again next time and accept this as the answer if I get similar results. – liebs19 Feb 28 at 21:14
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Here is advice I found online for adding a swirl into a similar cheesecake recipe:

Put the jam and lemon juice in a small saucepan and heat over low heat, stirring often, until melted and smooth. Drizzle 1/4 of the jam mixture in stripes over the batter. Spoon the remaining batter over the jam, then drizzle with the remaining jam. Swirl gently with a thin knife to marbleize the batter slightly.

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