Strawberry Cheesecake Swirl Recipes

STRAWBERRY SWIRL CHEESECAKE

Steps:

• Preheat the oven to 160C / 325F / 140C fan forced. Grease and line the base and sides of an 8 inch round spring form tin with baking paper.
• Use a food processor to process the cookies / biscuits to fine crumbs. Add the cinnamon and ginger and pulse to combine (notes)
• Tip the crumbs into a bowl, then mix through the melted butter.
• Press firmly into the bottom of the prepared tin. Bake for 10 minutes then set aside while you make the filling.
• Using a stand mixer with the paddle attachment (notes), beat the cream cheese on low-med speed for about 2 minutes until smooth and creamy. Scrape down the sides of the bowl as required.
• Add the sugar and vanilla and beat well, again scrape down the sides as necessary.
• Add the eggs and extra yolk, one at a time beating until each is incorporated.
• Add the sour cream, salt, lemon juice and zest and beat well. The mixture should now be looking completely smooth and glossy.
• Pour half of cheesecake mixture over the base. With a teaspoon, dollop small blobs of strawberry sauce over the top. With a spoon or spatula, carefully spoon over the remaining cheesecake mixture. Smooth out the top just a little, then again use a teaspoon to dollop over the remaining strawberry sauce. Use a knife to run through the little strawberry patches to give it a swirl effect.
• Bake for 45-50 minutes on the middle shelf of the oven. There should be a slight wobble in the centre.
• Turn the oven off and allow the cheesecake to cool in the oven for half an hour with the door closed.
• Remove it from the oven and let it cool at least a further 45 minutes at room temperature before covering (a plate over the top of the tin is finand placing in the fridge to set completely. Let it cool and set for at least 2-3 hours.

PHILADELPHIA NEW YORK-STYLE STRAWBERRY SWIRL CHEESECAKE

Steps:

• Preheat oven to 325 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cracker crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of prepared pan. Bake 10 min.
• Beat cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; cut through batter several times with knife for marble effect.
• Bake 40 min. or until center is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan using foil handles. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.

STRAWBERRY SWIRL CHEESECAKE

Steps:

• In a bowl combine flour, sugar, and lemon peel.
• Cut in butter until crumbly. Using a pastry cutter works well. I have had luck in other recipes using a food processor, but have not yet tried it with this recipe.
• Pat dough onto the bottom and about 1 inch up the sides of a greased 9 inch springform pan.
• Place on baking sheet and bake for 15-20 minutes at 325 degrees until lightly browned. Cool on a wire rack.
• In a large mixing bowl, beat the cream cheese, sugar, flour, and heavy whipping cream until smooth.
• Add the eggs and beat on a low speed just until combined.
• Beat in lemon juice and vanilla just until blended.
• Pour 2 1/2 cups batter into a bowl and set aside.
• Stir pureed strawberries and food coloring if desired into the remaining batter. If you would like to use pureed strawberries for the topping, use only 3/4 cup of the strawberries and reserve the rest. Personally, I do NOT use pureed strawberries for the topping since I have found that the strawberry jelly comes out much prettier. So, I add the whole cup of pureed strawberries to the batter at this point.
• Pour the strawberry batter into the crust.
• Place your pan on a double thickness of heavy duty foil (about 16 inches square) and wrap securely about the pan.
• Place your foil wrapped pan in a large baking pan and add about 1 inch of hot water to larger pan.
• Bake for 35 minutes (still at 325).
• Remove from oven and carefully pour reserved vanilla batter over the bottom layer.
• Now, the swirl part of the recipe! If you reserved pureed strawberries for this, then use those. If not, get out a small bowl and combine the strawberry jelly, water, and red food coloring if desired. Combine until you have a smooth mixture.
• For either pureed strawberries or strawberry jelly, use a spoon to add about 1/2 teaspoon spoonfuls over the top of the cheesecake.
• Using a knife, carefully cut through only the top layer to swirl the topping. I try to start at the outside and cut through every dollop of strawberry in a spiral that ends at the center.
• Bake for 40-50 minutes until center is almost set.
• DO NOT REMOVE FROM OVEN. Just turn the oven off! Leave your cheesecake in the oven for an hour to allow it to cool very slowly. (cooling a cheesecake too fast leads to cracking!).
• Remove the cheesecake from the oven and from the water bath. Take a knife and carefully run it around the edge of the pan to loosen.
• Cool for an additional hour on a wire rack then put in the fridge UNCOVERED overnight. (covering your cheesecake will lead to condensation on the top of the cheesecake).

STRAWBERRY SWIRL CHEESECAKE

Steps:

• Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes.
• In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/ cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.
• In a mixing bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, one at a time, beat on low just until combined. Scraping down bowl after each. Blend in each tablesoon of flour until just mixed, on LOW speed.
• Pour half of the cream cheese mixture over crust. Drop half of the reserved strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top.
• With a knife, cut through top layer only to swirl strawberry sauce.
• Wrap springform pan in aluminum foil so that the foil comes up all the way to the top edge of the pan. Set cheesecake inside of larger pan that allows for water bath to come up 1 inch on sides of cheesecake pan. Add VERY hot water to come up 1 nch on spring form pan.
• Bake at 350 degrees F for 70-80 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.