Thursday, March 28, 2013

Strawberry Swirl Cheesecake

Ahhh cheesecake!  Who doesn't love cheesecake?!  Well, my sister has made another kind of swirl cheesecake. This time it's with strawberries!


Strawberry  Swirl Cheesecake

Cheesecake part adapted from foodess

Ingredients You'll Need:

For Strawberry Curd:

  • 2 cup sliced strawberries
  • Juice of 1 lemon 
  • 4 Tablespoons sugar
  • 4 1/2 Tablespoons cornstarch
  • 4 Tablespoons cold water

For crust:

  • 1 1/3 cups crushed graham cracker crumbs
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • 5 tablespoons melted butter

For Cheesecake Filling:

  • 3 (8-oz) packages cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 3/4 cup sour cream
  • 1 teaspoon vanilla

Directions on how to make the:

Strawberry Filling:

  • Combine the strawberries and sugar into a blender and puree until smooth.  In a small bowl, whisk together lemon juice and cornstarch until smooth; add to the strawberry mixture.  Pure until as smooth as possible.
  • Strain the mixture into a medium saucepan and discard the seeds.  Cook over medium heat until the mixture starts to boil.
  • Stir frequently and cook a few more minutes or until it thickens.  Strain again and let cool to room temperature.


  • Preheat oven to 350 degrees F. Stir together graham cracker crumbs, sugar, salt, and melted butter. Press into a 9-inch spring form pan. Bake for 10 minutes; cool on wire rack.


  • Reduce oven temperature to 300 degrees F. In the large bowl of a standing mixer, beat together cream cheese and sugar until light and fluffy. Reduce speed to low and beat in eggs, one at a time, until incorporated. Beat in sour cream and vanilla until well combined.
  • Pour two-thirds of the cheesecake batter into the crust, and top with half of the strawberry curd. Swirl gently with a knife. Top with remaining cheesecake batter and strawberry curd, and repeat swirling. 
  • Bake in center of oven for 75-85 minutes, until set (center may still jiggle a bit, it will firm up). Ovens vary.  Start checking at the 60 minute marker just to be safe.  Some may need to cook more than 60 some less, it really depends on the temperament of your oven.  Cool completely before serving.

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