This strawberry swirl cheesecake is easier to make than it might look, but it does take some time. Be sure to follow the directions to let it refrigerate overnight so it will set well. Ask me how I know about this!
If you’re wanting something light, not too sweet, and still fancy, this strawberry swirl cheesecake takes the cake. You’ll need to hang around the kitchen for a while as it is baking, so you can add your second layer. That’s okay. Just clean out some cabinets if you’re industrious or read a book if you’re feeling lazy.
You’ll need flour, sugar, butter, whipping cream, cream cheese, eggs, vanilla, and strawberries. You’ll need over 90 minutes of baking time in three stages. And, like I mentioned earlier, an overnight to let it set. Other than that, it’s a great piece of cheesecake!
You mix your crust and bake it first – for 15-20 minutes.
While that’s happening, mix up the rest of the cheesecake. You’ll need to divide the batter in two because you’ll add real strawberries to the bottom layer and then swirl them on the top layer (after you bake the bottom layer for thirty-five minutes).
Then you add half the batter to the crust and bake it for thirty-five minutes. Once that layer is baked, you add the remaining batter and put your pureed strawberries on top. Using a knife, swirl the strawberries through the top unbaked layer. I had a lot of fun making my swirls!
Back into the oven it goes for the last time – baking for forty-fifty-minutes longer – or until the center is set.
One nice thing about this recipe is that you don’t have cool-down time between bakings. Just don’t forget the overnight set time. Did I mention that? Oh yes, I did. That’s because you really want to remember you need that much time before you can serve it. That’s because I didn’t read that part the day I planned to serve it for dinner and I tried to let it cool for four hours instead of overnight as the recipe calls. It was not a good idea but my guests were pleasant about it. The following evening, I served the rest of this strawberry swirl cheesecake to a bunch of adults and kids who couldn’t praise it enough and kept coming back for seconds.
I found this recipe on Taste of Home, (www.tasteofhome.com) where you’ll be able to find many more delicious tried-and-true recipes.
- 1½ cups flour
- 1 Tablespoon sugar
- 1 teaspoon grated lemon peel
- ½ cup cold butter, cubed
- 32 ounces softened cream cheese
- 1⅓ cups sugar
- 2 Tablespoons flour
- 2 Tablespoons heavy whipping cream
- 4 lightly beaten eggs
- 1 Tablespoon lemon juice
- 2 teaspoons vanilla extract
- 1 cup pureed fresh strawberries, divided
- 8-10 drops food coloring (optional - I did not use)
- Grease a 9-inch springform pan.
- For the crust, combine flour, sugar and lemon peel, then cut in the butter until it is crumbly.
- Pat the dough onto the bottom and up about 1 inch on the sides of the springform pan.
- Using double layers of heavy-duty foil, wrap the foil around the pan and put it on a baking sheet.
- BAKE at 325 for 15-20 minutes or until it is done. Cool.
- Using a large bowl, beat the cream cheese, sugar and flour until smooth.
- Beat in the cream. Add eggs, beating on low speed just until combined.
- Stir in lemon juice and vanilla.
- Pour 2½ cups batter into a bowl and set it aside.
- Stir ¾ cup pureed strawberries (and optional food coloring) into the rest of the batter.
- Put this mixture into the crust.
- Put the springform pan on a large tray or baking pan and add 1 inch of hot water to the tray or pan.
- BAKE for 35 minutes.
- Remove from oven and carefully put the rest of the batter over the bottom layer.
- Spoon the remaining pureed strawberries over the batter in circles.
- Using a knife, carefully cut through the TOP layer and swirl the berries.
- BAKE 40-50 minutes longer or until the center is set.
- Remove the springform pan from over and the water/tray/pan.
- COOL on a wire rack for 10 minutes.
- Run a knife around the edge of the pan to loosen.
- COOL 1 hour longer.
- REFRIGERATE overnight