Strawberry Swirl Cheesecake
From pat2me 16 years ago
- 60 minutes to make
- Serves 12
Delicious, easy, impressive....what more could you ask for?
Ingredients
- Crust shopping list
- 1 10oz. pkg shortbread cookies shopping list
- ¼ C unsalted butter, melted shopping list
- Filling shopping list
- 3 C strawberries shopping list
- 4 8 oz pkg cream cheese, softened shopping list
- 1 1/3 C sugar shopping list
- 2 T flour shopping list
- 4 eggs, room temp. shopping list
- 2 T heavy cream shopping list
- 1 T lemon juice shopping list
- 2 T vanilla shopping list
How to make it
- Oven 325
- Wrap sides and bottom of 9 “ springform pan
- With heavy duty foil
- Place cookies in food processor and crush to make 2 ½ C
- Stir together melted butter and crumbs until crumbs are evenly moistened. Press evenly onto bottom and 1 “ up sides of pan
- Bake 8 minutes or until set; cool on rack
- Puree berries in processor
- Strain into small bowl
- Reserve 1 C puree ( save remaining puree for ice cream topping)
- In large bowl beat cream cheese and sugar, beat in flour; beat in 2 eggs and repeat with remaining 2 eggs
- Scrape bowl; beat in cream, juice and vanilla until blended
- Reserve 2 ½ C batter in medium bowl
- Stir ¾ C strawberry puree into batter in large bowl until well blended
- Pour into crust
- Place in water, bake for 35 minutes
- Partially remove from oven and pour reserved batter evenly over cheesecake
- Drizzle remaining ¼ C puree over top
- Pull tip of knife lightly through top over vanilla batter to swirl, being careful to not touch vanilla batter.
- Bake 20 minutes or until edges puffed and top is dry to touch
- Center should move but not ripple
- Remove foil. Cool 2 hours, refrigerate 6 hours
- Make 3 days ahead; refrigerate, covered.
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