Strawberry Swirl Cheesecake

Strawberry Swirl Cheesecake IMAGE Image by: Strawberry Swirl Cheesecake IMAGE Author: Canadian Living

This stunning swirled cheesecake makes delicious use of strawberry season's finest. Even the most carefully made cheesecakes sometimes end up with little cracks on the top, but not to worry, a simple fresh berry topping hides any imperfections.

  • Portion size 16 servings
  • Credits : Canadian Living Magazine: July 2011

Ingredients

  • 1 1/2 cup graham cracker crumbs
  • 1/4 cup unsalted butter melted
  • 3 pkg (250 g each) cream cheese softened
  • 3/4 cups granulated sugar
  • 1 teaspoon vanilla
  • 1 pinch salt
  • 1 cup sour cream
  • 1 teaspoon grated lemon zest
  • 4 eggs (at room temperature)
Strawberry Swirl:
  • 1 cup quartered hulled strawberry
  • 1 tablespoon granulated sugar
  • 1 teaspoon lemon juice
  • 2 teaspoons all-purpose flour
Topping:
  • 2 cups quartered hulled strawberries
  • 3 tablespoons granulated sugar
  • 1 teaspoon lemon juice

Method

Strawberry Swirl: In blender, purée together strawberries, sugar and lemon juice; stir in flour. Set aside.

In bowl, stir crumbs with butter until moistened; press into lightly greased 9-inch (2.5 L) springform pan. Centre pan on large square of heavy-duty foil; press foil up side of pan, scrunching to hold in place. Bake in 325°F (160°C) oven until set, about 10 minutes. Let cool.

Meanwhile, in large bowl, beat together cream cheese, sugar, vanilla and salt until smooth. Beat in sour cream and lemon zest. Beat in eggs, 1 at a time, just until blended. Pour all but 1/2 cup over crust. Gently tap pan on counter to smooth top and release any air bubbles.

Stir remaining cheese mixture with strawberry mixture. Push spoonfuls of strawberry mixture randomly and deeply into batter, dragging spoon slightly so mixture sinks into well left by spoon. Using skewer or tip of thin knife, gently swirl colours together to create marble effect. Gently tap pan on counter.

Set springform pan in larger pan; pour in enough hot water to come 1 inch (2.5 cm) up sides. Bake in 300°F (150°C) oven until shine disappears, edge is set yet centre still jiggles, 55 to 60 minutes.

Immediately run knife around edge of cake. Let cool in pan in water for 15 minutes. Transfer springform pan to rack; let cool completely. Remove foil and cover with plastic wrap; refrigerate for at least 4 hours or up to 24 hours.

Topping: Meanwhile, toss together strawberries, sugar and lemon juice; refrigerate for at least 1 hour. Serve with cheesecake.

Nutritional facts Per serving: about

  • Sodium 208 mg
  • Protein 6 g
  • Calories 322.0
  • Total fat 23 g
  • Potassium 149 mg
  • Cholesterol 111 mg
  • Saturated fat 14 g
  • Total carbohydrate 23 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 23.0
  • Vitamin C 27.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Strawberry Swirl Cheesecake

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