Strawberry Swirl Cheesecake

By Rheanna Kish and The Test Kitchen

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Strawberry Swirl Cheesecake
Photography by Edward Pond

This recipe makes 15 servings

Nutritional Info
Per serving: about	-
cal	322322 cal
pro	6 g6g pro
total fat	23 g23g total fat
sat. fat	14 g14g sat. fat
carb	23 g23g carb
fibre	1 g1g fibre
chol	111 mg111mg chol
sodium	208 mg208mg sodium
potassium	149 mg149mg potassium
% RDI:	-
calcium	66 calcium
iron	99 iron
vit A	2323 vit A
vit C	2727 vit C
folate	1111 folate

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.

Ingredients

1-1/2 cups graham cracker crumbs 1-1/2 1-1/2cups cupsgraham cracker crumbs
1/4 cup unsalted butter , melted1/4 1/4cup cupunsalted butter, melted
3 pkg (250 g each) cream cheese , softened3 3pkg (250 g each) pkg (250 g each)cream cheese, softened
3/4 cup granulated sugar 3/4 3/4cup cupgranulated sugar
1 tsp vanilla 1 1tsp tspvanilla
1 pinch salt 1 1pinch pinchsalt
1 cup sour cream 1 1cup cupsour cream
1 tsp grated lemon zest 1 1tsp tspgrated lemon zest
4 eggs , (at room temperature)4 4eggeggs, (at room temperature)
Strawberry Swirl:
1 cup quartered hulled strawberries 1 1cup cupquartered hulled strawberrystrawberries
1 tbsp granulated sugar 1 1tbsp tbspgranulated sugar
1 tsp lemon juice 1 1tsp tsplemon juice
2 tsp all-purpose flour 2 2tsp tspall-purpose flour
Topping:
2 cups quartered hulled strawberries 2 2cups cupsquartered hulled strawberrystrawberries
3 tbsp granulated sugar 3 3tbsp tbspgranulated sugar
1 tsp lemon juice 1 1tsp tsplemon juice

Preparation

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.

Source : Canadian Living Magazine: July 2011