STRAWBERRY CHEESECAKE SWIRL
Whenever one of my three sons or eight grandchildren has a birthday, I make this pretty, creamy cheesecake. The all love it...and I do, too! -Luverene Dove, Appleton, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 236 calories, Fat 13g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 164mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.
STRAWBERRY-SWIRL CHEESECAKE SMOOTHIE
Blend up PHILADELPHIA Cream Cheese, graham crackers and frozen strawberries in our delightful Strawberry-Swirl Cheesecake Smoothie from My Food and Family! This luscious Strawberry-Swirl Cheesecake Smoothie is a perfect way to cool off on a hot summer's day.
Provided by My Food and Family
Categories Home
Time 10m
Yield 5 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Blend milk, vanilla, cream cheese, 7 crackers and 3 Tbsp. sugar in blender until smooth. Pour 2 cups cream cheese mixture into liquid measuring cup. Reserve for later use.
- Add strawberries and remaining sugar to remaining cream cheese mixture in blender; blend until smooth. Pour into 5 glasses.
- Pour reserved cream cheese mixture gently over strawberry mixture in glasses. Crumble remaining cracker; sprinkle over smoothies.
- Serve immediately.
Nutrition Facts : Calories 340, Fat 15 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g
STRAWBERRY SWIRL CHEESECAKE
This melt-in-your mouth delight is doubly delicious, with two creamy layers...one strawberry, one vanilla. To avoid cracking, run the knife just through the very top when swirling the strawberry puree.
Provided by Taste of Home
Categories Desserts
Time 2h15m
Yield 12 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 316 calories, Fat 17g fat (10g saturated fat), Cholesterol 115mg cholesterol, Sodium 156mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein.
PHILADELPHIA NEW YORK-STYLE STRAWBERRY SWIRL CHEESECAKE
This delicious creamy cheesecake is baked with a flavorful swirl of strawberry jam, which not only makes it taste fruity, but look sensational, too!
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 5h25m
Yield 16
Number Of Ingredients 10
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 SMOOTHIE
Make and share this Strawberry-Swirl Cheesecake Smoothie recipe from Food.com.
Provided by gailanng
Categories Frozen Desserts
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Blend cream cheese, milk, 3 tablespoons sugar, vanilla and 6 crackers in blender until smooth. Pour all but about 1/2 cup of the cream cheese mixture into liquid measuring cup. Reserve for later use.
- Add strawberries and remaining sugar to remaining cream cheese mixture in blender; blend until smooth. Pour into 4 glasses.
- Pour reserved cream cheese mixture gently over strawberry mixture in glasses. Crumble remaining cracker; sprinkle over smoothies.
- Serve immediately.
Nutrition Facts : Calories 349.6, Fat 19.2, SaturatedFat 10.5, Cholesterol 59.7, Sodium 241.8, Carbohydrate 39, Fiber 1.9, Sugar 25.3, Protein 6.7
STRAWBERRY SWIRL CHEESECAKE
A fantastic 2 layer cheesecake with a dramatic swirl pattern on top. Heavy and rich, this recipe is NOT for the dieters! The original recipe came from a Taste of Home magazine but after it became my boyfriends favorite, it evolved into my own version with a few changes.
Provided by Miss Karyn
Categories Cheesecake
Time 3h45m
Yield 1 Cheesecake, 12-16 serving(s)
Number Of Ingredients 16
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).
Nutrition Facts : Calories 513, Fat 36.8, SaturatedFat 22.6, Cholesterol 177.4, Sodium 303, Carbohydrate 37.5, Fiber 0.7, Sugar 24.3, Protein 9.5
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- BLEND cream cheese, milk, 3 Tbsp. sugar, vanilla and 6 crackers in blender until smooth. Pour all but about 1/2 cup of the cream cheese mixture into liquid measuring cup. Reserve for later use.
- ADD strawberries and remaining sugar to remaining cream cheese mixture in blender; blend until smooth. Pour into 4 glasses.
- POUR reserved cream cheese mixture gently over strawberry mixture in glasses. Crumble remaining cracker; sprinkle over smoothies.
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