Strawberry Swirl Cheesecake Recipe 375 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 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 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 RECIPE - (3.7/5)

Steps:

• PREHEAT oven to 325. Combine crumbs 3 Tbsp sugar and butter and firmly press mixture into bottom of foil-lined 13x9 baking pan. Bake 10 minutes BEAT cream cheese, 1 cup sugar, flour and vanilla in a large bowl. Add sour cream; mix well. Add eggs one at a time, until blended. Pour over crust. Lightly drop small spoonfils of jam over top of batter. Using a knife, cut through batter several times to create marble effect. BAKE 40 minutes or until center is almost set. Cool. Refrigerate 4 hours or overnight.

STRAWBERRY SWIRL CHEESECAKE BARS

Steps:

• HEAT oven to 350 degrees F. Spray 13 x 9-inch baking pan with no-stick cooking spray.
• BLEND strawberries in blender container until smooth. Transfer to saucepan; add cornstarch. Cook and stir until thickened. Cool.
• COMBINE graham cracker crumbs and butter in small bowl; press firmly into bottom of prepared pan.
• BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice and vanilla; mix well. Pour over crust.
• DROP strawberry mixture by spoonfuls over batter. Gently swirl with knife or spatula.
• BAKE 25 to 30 minutes or until center is set. Cool. Chill. Cut into bars.

STRAWBERRY SWIRL CHEESECAKE

Steps:

• In a small bowl, combine the flour, sugar and lemon zest; cut in butter until crumbly. Pat dough onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place on a baking sheet. Bake at 325° for 15-20 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat the cream cheese, sugar and flour until smooth. Beat in cream. Add eggs; beat on low speed just until combined. Stir in lemon juice and vanilla. Pour 2-1/2 cups batter into a bowl; set aside. , Stir 3/4 cup pureed strawberries and food coloring if desired into remaining batter. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake for 35 minutes. , Carefully pour reserved batter over bottom layer. Spoon remaining pureed berries over batter in three concentric circles. Carefully cut through top layer only with a knife to swirl. , Bake 40-50 minutes longer or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

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:

• Preheat oven to 325°F
• Mix gram cracker crumbs with butter and press in to a foil lined 13 by 9-inch baking pan.
• Beat cream cheese,sugar,flour,and vanilla with electric mixer until blended.
• Add sour cream mix well then add eggs one at a time,beat until blended.
• Pour over crust.
• Microwave jam on high for 30 seconds.
• Gently drop spoonfuls of jam over batter and cut through batter several times with a knife to create marble effect.
• Bake for 40 minutes.
• Refrigerate for at least 4 hours.