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.
SWIRLED RASPBERRY & CHOCOLATE CHEESECAKE
One secret to a lighter, fluffier cheesecake? Use the foaming power of eggs. When you beat egg whites to stiff peaks and gently fold them into the cream cheese mixture, the eggs add more volume and lightness because of trapped air. This light, fluffy cheesecake is a family favorite. -Brittney Segobiano, Geneseo, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Separate eggs; let stand at room temperature for 30 minutes. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine cracker crumbs and confectioners' sugar; stir in butter. Press onto the bottom of prepared pan. Place raspberries and sugar in a blender; cover and process until smooth. Strain and discard seeds., Preheat oven to 325°. In a large bowl, beat cream cheese until smooth. Beat in milk and vanilla. Add egg yolks; beat on low speed just until combined. Remove 1 tablespoon; stir into raspberry puree. Remove half the remaining mixture to another bowl; stir in cooled chocolate. , In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, fold half the egg whites into chocolate mixture until no white streaks remain. Pour over crust. , Fold remaining egg whites into plain cream cheese mixture; spread over chocolate layer. Drop raspberry mixture by tablespoonfuls over top; cut through filling with a knife to swirl., Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. , Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Serve cheesecake with additional raspberries if desired.
Nutrition Facts : Calories 505 calories, Fat 35g fat (21g saturated fat), Cholesterol 157mg cholesterol, Sodium 334mg sodium, Carbohydrate 42g carbohydrate (33g sugars, Fiber 3g fiber), Protein 11g protein.
CONTEST-WINNING BLUEBERRY SWIRL CHEESECAKE
This is my favorite blueberry cheesecake recipe, which I often make for family get-togethers. -Cathy Medley, Clyde, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a small saucepan, combine the blueberries, sugar and lemon juice. Cook and stir over medium heat for 5 minutes or until the berries are softened. Combine cornstarch and water until smooth; stir into the blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool to room temperature. Transfer to a blender; cover and process until smooth. Set aside. , For crust, in a small bowl, combine the crumbs and sugar; stir in the butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Pour filling over crust. Drizzle with 3 tablespoons blueberry mixture; cut through batter with a knife to swirl., Return pan to baking sheet. Bake for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve with remaining blueberry sauce. Refrigerate leftovers.
Nutrition Facts : Calories 424 calories, Fat 28g fat (16g saturated fat), Cholesterol 129mg cholesterol, Sodium 262mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 1g fiber), Protein 7g protein.
SWIRLED PORT CHEESECAKE
Steps:
- Preheat the oven to 350 degrees Crust: Mix graham cracker crumbs, sugar and butter. Press mixture firmly into bottom of 9-inch spring-form pan. Filling: Mix cream cheese, sugar, vanilla and salt until well blended, then add eggs, one at a time and mix until well blended. Carefully, with a fork, fold the Port wine into the filling batter, leaving the pretty streaks made with the fork to have a marbled effect after pouring it into the crust. Pour the mixture into crust and bake it for approximately 40 minutes or until golden brown. Take it out of the oven and carefully loosen the cake from rim of pan. Let it cool and then remove the rim of the pan. Topping Mix sour cream, sugar, vanilla, port and spread it evenly over the cheesecake. Carefully sprinkle the toasted almonds over the top and then lay the shaved chocolate in and around the nuts on the top. You can garnish by laying some beautiful chocolate leaves accented with whole toasted almonds in the center of the cheesecake. Refrigerate for 4 hours or until firm. Special Hint: If you really want an extravagant and outstanding dessert, make 2 cups of chocolate ganache (a chocolate cream) with 2 tablespoons of Port wine blended in, and spread it between the cheesecake and the sour cream topping, then garnish with shaved chocolate and toasted almonds.
CHOCOLATE-SWIRLED CHEESECAKE
Provided by Food Network
Categories dessert
Time 1h55m
Yield Yield: 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees. To make the crust, combine graham crackers, melted butter and sugar in a medium bowl. Mix well with a fork to combine. Press the mixture into the bottom of a 9-inch springform pan that has been coated with non-stick spray. Set aside.
- To make the filling, melt chocolate in a double boiler or medium bowl over simmering water. Set aside to cool slightly.
- In a large mixing bowl, combine cream cheese, sour cream, egg, and vanilla. Mix on low speed until smooth and creamy. Fold in sugar and flour. Pour filling into prepared pan.
- Drizzle melted chocolate over surface of cheesecake. Using a toothpick swirl the chocolate into the filling, just until decorative swirls form (don't over-swirl, or you'll lose the effect).
- Bake 1 hour, or until center is set. Turn off oven, prop open the oven door (not all the way, just slightly), and allow the cake to cool 15 minutes. Transfer pan to a wire rack and cool completely. Cover with plastic wrap and refrigerate until ready to serve.
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.
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HOW TO MAKE A FLAWLESS CHOCOLATE SWIRL CHEESECAKE
From tasteofhome.com
Author Lisa KaminskiUploaded Sep 5, 2020Estimated Reading Time 7 minsPublished Feb 4, 2020
- Make a Crumb Crust. Like most cheesecakes, this Test Kitchen-favorite recipe starts with a crumb crust. But before you get crumbling, it’s important to prep your springform pan.
- Make the Chocolate Ganache. The chocolate swirl in this cheesecake comes from a rich chocolate ganache. Making ganache might sound fancy and even a bit complex to less experienced bakers, but it’s really a cinch.
- Stir up the Cheesecake Batter. With the ganache and crust in order, all that’s left is to make the cheesecake batter. For this, make sure that you’re using room-temperature ingredients.
- Create the Chocolate Swirl. After all that, it’s finally time to create the chocolate swirl. Start by mixing together your reserved batter with the chocolate ganache.
- Bake in a Water Bath. After all that work, it’s finally time to bake. But don’t just pop your cheesecake right into the oven and call it a day. You’ll want to set up a water bath (sometimes called a bain-marie) first.
- Cooling and Serving. After your cake has passed the wobble test, remove it from the oven and let it cool for ten minutes on a wire rack. Then run a knife along the outside edge of the cake to loosen it from the sides.
EASY MINI CHOCOLATE SWIRL CHEESECAKES
From thebusybaker.ca
5/5 (2)Calories 370 per servingCategory Baking, Dessert
- Preheat your oven to 325 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners. Set aside.
- Add a heaping tablespoon of the crumb mixture into the bottom of each paper liner and press down to pack the crumbs together to form a crust.
- Add the room temperature cream cheese to a large bowl and mix with a hand mixer on medium-high speed until creamy and smooth.
BLUEBERRY SWIRL CHEESECAKE - SALLY'S BAKING …
From sallysbakingaddiction.com
4.8/5 (26)Category CakeCuisine AmericanTotal Time 2 hrs 45 mins
- Adjust oven rack to the lower third position and preheat the oven to 350°F (177°C). Spray a 9-inch springform pan with nonstick cooking spray. Set aside.
- Whisk the cornstarch, lemon juice, and warm water together in a small bowl until the cornstarch has dissolved. Set aside. Warm the blueberries and sugar together in a small saucepan over medium heat. Stir continuously for 3 minutes until the blueberry juices begin to release. Add the cornstarch mixture and continue to stir for another 2-3 minutes, smashing some blueberries as you go. The mixture will start to thicken. Remove from heat and put the mixture through a fine mesh strainer into a small bowl (to separate the cooked berries and the juice). Keep separated and set both (the cooked berries and the juice) aside.
- Click here for some handy graham cracker crust tips before you get started. Mix the graham cracker crumbs, melted butter, and granulated sugar together in a medium bowl until combined. Press into the bottom of the prepared pan and only slightly up the sides. The crust will be thick. Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan, as shown in photos above. Bake the crust for 7 minutes. Allow to slightly cool as you prepare the filling.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed in a large bowl – about 3 full minutes until the mixture is smooth and creamy. Add the sour cream and vanilla, beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended. Do not overmix the filling after you have added the eggs.
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ULTIMATE STRAWBERRY SWIRL CHEESECAKE
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- Easy Spiral Cheesecake Swirl. If you’re working with a recipe that uses jam or fruit, try this simple method. Using a piping bag (or just a zip-top bag with the corner cut off) pipe a dots in a spiral pattern.
- Marbled Cheesecake. For a more abstract effect, you can add a marble finish to your cheesecake. This works really well for cakes that use two flavors of batter, like this chocolate brownie swirl cheesecake.
- Flower or Clover-Inspired Design. If you’re looking for a flower design (and you don’t have time to master cake decorating), look no further. Simply pipe caramel in a clover-shaped pattern (or a four-petaled flower).
- Two-Tone Cheesecake Swirl. If you have more than one flavor that you want to swirl into your cheesecake, this is the perfect method. Use a piping bag or a teaspoon, add small dollops of fruit filling or jam into your cheesecake batter (this is our favorite store-bought strawberry jam).
- Herringbone Pattern Cheesecake. Give your cheesecake a bakery-style touch with this herringbone method. Just like the others, it’s incredibly easy—but it definitely has a bit of a polished touch.
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