New York Style Strawberry Swirl Cheesecake Recipes

PHILADELPHIA NEW YORK-STYLE STRAWBERRY-SWIRL CHEESECAKE

Steps:

• Heat oven to 325°F.
• Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
• Beat cream cheese, 1 cup sugar, flour and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; swirl gently with knife.
• Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

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.

NEW YORK STYLE CHEESECAKE WITH STRAWBERRIES

Steps:

• Preheat oven to 325 F (165 C/Gas Mark 3).
• Combine crust ingredients and press into bottom of a 9-inch springform pan.
• In a large mixing bowl, beat cream cheese until fluffy. Gradually add condensed milk; beat until smooth. Add flour, eggs, and vanilla; beat until well blended. Pour into prepared crust. Wrap the bottom of the springform pan in heavy-duty foil; place the pan in a shallow baking pan, such as a jelly roll pan.
• Put the pans in the oven and add about 2 cups of hot water to the shallow baking pan, or a depth of about 1/2 inch.
• Bake for 1 hour, or until lightly browned. The cheesecake will be just slightly jiggly in the center. Cool.
• Chill and garnish with dollops of whipped cream and fresh sliced strawberries.

PHILADELPHIA NEW YORK-STYLE STRAWBERRY-SWIRL CHEESECAKE

Steps:

• Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
• Beat cream cheese, 1 cup sugar, flour and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; swirl gently with knife.
• Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

NEW YORK-STYLE STRAWBERRY SWIRL CHEESECAKE

Steps:

• 1. Heat oven to 325 degrees and line a 9 x 13 inch pan with foil, with the ends of the foil extending over the sides.
• 2. Mix cracker crumbs, 3 Tbsp. sugar and butter and press into bottom of pan. Bake for just 10 minutes.
• 3. Beat cream cheese, 1 cup of sugar, flour and vanilla in a large bowl with mixer until well blended. Add sour cream, mix well. Add eggs one at a time, mixing on low speed after each egg, just until blended. Pour over crust.
• 4. Gently drop small spoonfuls of the strawberry jam onto the batter and swirl using a butter knife.
• 5. Bake for 40 minutes or until center is almost set. Cool Completely. Refrigerate for 4 hours.
• 6. Refrigerate for at least 4 hours.
• 7. Lift cheesecake with the foil edges from the pan before cutting to serve.

COMFORT & JOY - PHILADELPHIA NEW YORK STYLE-STRAWBERRY SWIRL

Steps:

• Preheat oven to 325 degrees F.
• Line 13x9-inch baking pan with foil. Leave extra foil on all sides so that you can make "handles" to pull the dessert out of the pan when cooked.
• Mix cracker crumbs, 3 tablespoons sugar and the butter; press firmly onto bottom of prepared pan.
• Bake 10 minute.
• Beat cream cheese, 1 cup sugar, 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.
• Microwave jam in a microwaveable bowl on HIGH 30 sec.
• Gently drop small spoonfuls of jam over batter; cut through batter several times with knife for swirl effect.
• Bake 40 minute or until center is almost set.
• Cool completely.
• Refrigerate at least 4 hours or overnight.
• Lift cheesecake from pan using foil handles.
• Store leftover cheesecake in refrigerator.