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Strawberry Swirl Cheesecake

 

This great looking cheesecake has two creamy layers one strawberry and one vanilla. It taste as good as it looks. To avoid cracking, run the knife just trough the very top when swirling the strawberry puree.
34

Yield

12

servings

Prep

60

min

Cook

30

Ready

2

hrs

Trans-fat Free
 

Ingredients

1 ¼ cups all-purpose flour
1 tablespoon sugar
1 teaspoon lemon zest
grated
½ cup butter
cold
32 ounces cream cheese
4 packages, softened
1 ⅓ cups sugar
2 tablespoons all-purpose flour
2 tablespoons heavy whipping cream
4 large eggs
lightly beaten
1 tablespoons lemon juice
2 teaspoons vanilla extract
1 cup strawberries
pureed, fresh
*
8 drops food coloring
red
*

Directions

In a bowl, combine flour, sugar and lemon peel; cut in butter until crumbly.

Pat dough onto the bottom and 1-in. up the sides of a greased 9-in. sprung for pan.

Place on a balking sheet. Bake at 325℉ (160℃). for 15 to 20 minutes or until lightly browned. Cool on a wire rack.

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 2½ cups batter into a bowl; set aside.

Stir ¾ cup puréed strawberries and food coloring if desired into remaining batter. Pour into crust. Place pan on a double thickness of heavy-duty foil (about 16-in. square). Securely wrap foil around pan. Place in a large baking pan. Add 1-in. of hot water to larger pan. Bake for 35 minutes.

Carefully pour reserved batter over bottom layer. Spoon remaining puréed strawberries over batter. Carefully cut through top layer only with a knife to swirl. Bake 40 to 50 minutes longer or until center is almost set. Remove pan from water bath.

Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Yield: 12 servings.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 145g (5.1 oz)
Amount per Serving
Calories 51365% of calories from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 23g 115%
Trans Fat 0g
Cholesterol 179mg 60%
Sodium 308mg 13%
Total Carbohydrate 12g 12%
Dietary Fiber 0g 2%
Sugars g
Protein 19g
Vitamin A 28% Vitamin C 1%
Calcium 8% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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