Light and flavorful lightly lemon flavored cheesecake with a strawberry swirl all on a sugar cookie crust. A perfect ratio if sometimes you find cheesecake too heavy or rich, you get a light cheesecake and a larger crust!
This one was a hit at the office! Another birthday special, although I was a few days late because of my trip to St. Louis, Missouri! (Read part one of the culinary adventure: St. Louis here!) But luckily this recipe helped smooth things over. Not that anyone really cared, but I felt bad because I said I would make my co-worker something but I was so swamped with work and packing and it all.
I did cheat and use a pre-made cookie dough for the crust, though of course you could make your own from-scratch dough for the full homemade effect. But I will say refrigerated dough can sure be a life saver! Plus you get to pop some dough straight into your mouth, which is the best part.
I did adapt the original betty crocker recipe a bit. My co-worker requested strawberry, so I went for strawberries instead of the raspberries in the original recipe. I actually made too much batter, but I really liked the extra pink & red swirl! But you should look out for some strawberry cheesecake waffles to use up that leftover batter in the next week or two!
Still, even though it has eggs in the dough, I might’ve snitched a bit out of the bowl. Okay, maybe more than a bit. But you might want to factor that into the recipe that I shared below!
Tell me what you think! I bet this would be great with other kinds of fruit as well–try raspberries, mangos or orange! I bet it’d be great, so leave a comment if you try it out.