Cakes and No Bake Cakes

Strawberry Swirl Cheesecake  

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INGREDIENTS:
For walnut shortbread crust:
100 g unsalted butter
100 g confectioners’ sugar
100 g walnuts
100 g sifted All purpose flour


For cheesecake batter:
1,125 g cream cheese
250 g eggs
15 g vanilla extract
184 g canned strawberry filling (substitute: strawberry jam)


For the Assembly:
Powdered sugar

Instructions:


For walnut shortbread crust:
1.Preheat oven to 180ºC. Line a springform
pan, 25-cm diameter x 7.5-cm deep with a
25-cm cardboard circle. Grease the interior
side of the pan and line with a strip on non
stick baking paper.
2.Combine all ingredients in a mixer bowl.
Using the paddle attachment, beat mixture
on low speed until it forms a soft dough.
Press mixture in bottom of pan. Bake for
3. 30 minutes or until golden brown. Remove
from the oven and cool completely.

For the cheesecake batter:
1.Lower oven temperature to 165ºC. Place
cream cheese in mixer bowl. Using paddle
attachment, beat cream cheese on low
speed for 2 minutes. Add the caster sugar. Beat on medium speed for 8 minutes. Switch back to low speed. Gradually mix in whole eggs, followed by vanilla extract.
2. Scrape half of cheesecake batter into crust-lined springform pan. Using a teaspoon, scatter small dollops or circle shape of strawberry filling over batter. Repeat layering with remaining cheesecake batter and strawberry filling.

To form the same exact swirl, squirt a small round drop of strawberry filling creating a pattern of ring around the side of your pan.

Using a small metal spatula or table knife, gently pull down the top part of the droplets to create a string of heart shapes around the pan to create a heart shape swirl..just draw the knife down from the center and follow the round shape to string each droplets together. 

Bake for 1 hour and 15 minutes. Remove from the oven and cool completely. Cover cheesecake in pan with cling wrap. Refrigerate overnight before unmolding.

For the Assembly:
1. Unmold cheesecake. Dust the corner of the cheesecake with powdered sugar.

 

Serve and enjoy!

 

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