Strawberry Swirl Cheesecake Recipe 375

STRAWBERRY CHEESECAKE SWIRL

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 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving., In a bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until combined. Pour half of the cream cheese mixture over crust. Drop half of the 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., Bake at 325° for 55-65 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.

STRAWBERRY SWIRL CHEESECAKE

Steps:

• In a small saucepan, toss the strawberries, sugar, and lemon juice together and cook over medium heat, stirring, until the strawberries are soft and jammy, about 8-12 minutes.
• Meanwhile, whisk the water and corn starch together in a small bowl with a fork, creating a corn starch slurry.
• Slowly pour the corn starch slurry into the strawberries, stirring as you pour. Cook for 1-2 minutes longer until the syrup begins to thicken.
• Remove from heat and pour ¼ of the strawberry jam into a blender or food processor and blend until smooth.
• Strain the strawberry purée through a fine mesh sieve and chill until it reaches room temperature, or cooler.
• Transfer the remaining chunky strawberry compote to a small bowl and chill until ready to serve.
• Preheat the oven to 350°F.
• In a medium mixing bowl, combine the Graham cracker crumbs, sugar, and salt together with a fork.
• Pour in the melted butter and mix well with a fork until the crumbs are evenly moistened. The crumbs should be sandy, but will just hold together when pinched.
• Dump the buttery Graham crackers into a 9-inch springform pan. Use your fingers to carefully press the crust up, about 3/4-inch to 1-inch up the sides of the pan. Run a thin knife along the sides to create even edges for the crust.
• Use a flat-bottomed cup to firmly pack the crumbs down in the bottom of the pan.
• Bake the Graham cracker crust for 8-10 minutes, until it appears golden brown and no longer wet.
• Immediately after removing the crust from the oven, use a clean, dry measuring cup to gently press the crust down into the bottom and against the sides of the pan. Let cool completely before filling.
• Combine cream cheese and sugar in a large bowl and beat over medium-high speed until smooth and creamy, scraping down the sides a few times.
• Add the sour cream, vanilla, and salt, and beat on medium speed, scraping down the sides again.
• Add the eggs, one at a time, mixing on medium speed until just combined, scraping down the sides after each addition. Be careful not to overmix the filling after you've added the eggs or you will incorporate too much air into the cheesecake, which can cause it to crack when baked.
• Pour the filling into the cooled crust. Tap gently on the counter to release any air bubbles and use an offset spatula to smooth the top.
• Dollop the strawberry purée over the top of the cheesecake. Use a knife to swirl the strawberry purée into the top of the cheesecake.
• Prepare a steaming pan for the oven by boiling about 2-quarts of water. Place a 9x13" baking dish on the bottom rack of the preheated oven. Place the cheesecake on the middle rack of the oven and pour the boiling water into the 9x13" pan on the bottom rack.
• Bake for 50-55 minutes, checking for doneness around 45 minutes, to account for oven variation.
• When it's done baking, turn off the oven and open the door a few inches. Let the cheesecake cool in the oven for an hour. This will also help to avoid cracking.
• Transfer the cheesecake to the fridge to chill for at least 6 hours or overnight.
• Use a thin knife around the outside edge to ensure the cheesecake is loosened from the pan, then release it from the springform pan.
• Serve slices chilled topped with strawberry compote.

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.

STRAWBERRY SWIRL LEMON CAKE RECIPE BY TASTY

Steps:

• Grease an 11-inch (25cm) round cake pan and line with parchment paper.
• Make the cream cheese filling: In a medium bowl, mix the cream cheese, powdered sugar, and vanilla until fully incorporated and smooth. Set aside.
• In a small saucepan over medium heat, cook the strawberry jam until reduced by half, about 20 minutes. Remove the pan from the heat and set aside.
• Make the cake batter: In a large bowl, combine the flour, sugar, baking powder, and salt and whisk to combine.
• Add the eggs, milk, melted butter, and vanilla and whisk until fully incorporated. Stir in the lemon zest and juice.
• Pour the batter into the prepared cake pan.
• Preheat the oven to 350˚F (180˚C).
• Transfer the reserved cream cheese filling and reduced jam to 2 piping bags fitted with round tips or zip-top bags with a corner cut off.
• Starting in the center, pipe in a layer of jam in a spiral shape, moving towards the outside of the cake. Pipe a layer of cream cheese filling on top of the jam, following the swirl as closely as possible.
• Bake for 30 minutes, until a toothpick inserted in the center of the cake comes out clean. Allow cake to come to room temperature before removing from cake pan.
• Make the lemon glaze: combine the powdered sugar, lemon zest, and lemon juice in a medium bowl and whisk until a smooth glaze forms.
• Remove the cooled cake from the pan and evenly pour over the glaze.
• Allow the glaze to set before serving.
• Enjoy!