Strawberry Swirl Cheesecake
Jonathan
ingredients
Crust- 1 1/2 cup vanilla wafer or graham cracker crumbs
- 1/2 cup sugar
- 1/2 stick melted butter
- 4 8 oz packages Philadelphia cream cheese, softened
- 1 1/3 cup sugar
- 2 Tbsp flour
- 1/4 cup whipping cream (not whipped)
- 4 eggs, lightly beaten
- 1 Tbsp lemon juice
- 2 tsp vanilla
- 1 cup pureed fresh strawberries divided (you can use frozen unsweetened berries, thawed)
- 8 to 10 drops red food coloring (optional)
directions
Crust
Combine sugar and crumbs. Add melted butter mixing thoroughly. Press into bottom of 9-inch spring form pan.
Filling
- 1
1. In a large mixing bowl, beat the cream cheese, sugar, flour and cream until smooth. Add eggs; beat on low speed just until combined. Beat in lemon juice and vanilla just until blended. Pour 2-1/2 cups batter into a bowl; set aside.
- 2
2. Blend food coloring into pureed strawberries if you like.
- 3
3. Stir 3/4 c. pureed strawberries into remaining batter. Pour into crust. Place pan on a double thickness of heavy-duty foil (about 16 inches square). Securely wrap foil around pan. Place in a large baking pan. Add 1 inch of hot water to larger pan. Bake for 35 minutes. Remove from oven.
- 4
4. Carefully pour reserved batter over bottom layer. Spoon remaining berries over batter.
- 5
5. Carefully cut through TOP layer only with a knife to swirl. Bake 45-50 minutes or until center is set. Remove pan from water bath. Cool on a wire rack for 10 minutes.
- 6
6. Carefully run a knife around the edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight.
Source: L.J. Skillman
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