Food & Drink Magazine

Strawberry Swirl Cheesecake

By Crustabakes

strawberry swirl cheesecake 1a

This cake would have been the perfect Valentine’s day Cake. But Valentine’s day this year didn’t fall on a weekend. It fell on a Thursday.

I couldn’t make a cheesecake on a weekday.

Not with the long baking hour involved.

So, I thought I would get my act together in the weekend (dates 16-17 Feb) to make this post Valentine day cake.

But nope, I waited another week. And made this cake today (23 Feb).

So here goes my post-post Valentine Day Cake.

strawberry swirl cheesecake

Hope everyone had a blast celebrating it.

Recipe taken from Use Real Butter
Abbey’s Infamous Cheesecake

crust
2 cups / 180g oreo cookies without the filling
4 oz butter, melted
2 tbsp / 24g sugar
1 tsp vanilla extract

strawberry swirl cheesecake
24 oz cream cheese, room temperature
1 cup / 210g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp lemon juice
1 tbsp vanilla extract (or the innards of a vanilla bean)
1 tbsp Grand Marnier
1 cup strawberries, puréed
2 tbsps sugar

Preheat oven to 350°F. Begin to boil a large pot of water for the water bath. Mix together the crust ingredients and press into your preferred pan.

Set crust aside. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.

Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface

For strawberry swirl: mix the sugar and the strawberry purée together then top the cheesecake batter with the mixture and create the swirl design by running a toothpick through the surface.

Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water. Bake 45 to 55 minuteuntil it is almost done – this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, unmold and serve.

 


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