Description
Strawberries cream cheesecake swirled brings pure delight right to your kitchen table with creamy, dreamy layers that dance across your taste buds. Smooth cream cheese and fresh strawberry goodness combine in a dessert that delivers pure comfort and happiness in each heavenly bite.
Ingredients
Scale
Main Ingredients:
- 500g cream cheese
- 450g fresh strawberries
- 3 large eggs
- 160g graham cracker crumbs
Supporting Ingredients:
- 150g granulated sugar
- 85g pure white chocolate
- 120ml full-fat Greek yogurt
- 237ml cold 35% whipping cream
- 70g unsalted butter
Flavor and Binding Ingredients:
- 50g granulated sugar
- 15ml lemon juice
- 8g corn starch
- 12g granulated sugar
- 5ml pure vanilla extract
- 2.5ml pure vanilla extract
- 120ml pureed strawberry compote
- 30g packed dark brown sugar
Instructions
- Simmer 450g halved strawberries with 50g sugar over medium heat for 3 minutes. Create a corn starch slurry using 8g corn starch and 15ml lemon juice. Stir slurry into strawberries and cook until thickened. Cool completely and puree 120ml for later use.
- Heat oven to 350°F. Line an 8-inch springform pan bottom with parchment paper. Wrap pan exterior with two aluminum foil sheets to prevent water seepage.
- Crush 160g graham crackers into fine crumbs. Mix with 30g brown sugar and 70g melted butter until evenly combined. Press mixture into pan base and sides. Bake at 350°F for 10 minutes until golden. Lower oven to 325°F.
- Whip 500g softened cream cheese until smooth. Gradually incorporate 150g sugar until creamy. Add 3 eggs one at a time, ensuring each blends completely. Mix in 85g melted white chocolate, 120ml Greek yogurt, and 5ml vanilla extract. Scrape bowl sides to eliminate lumps.
- Combine 1 cup batter with 120ml strawberry puree to create pink swirl mixture. Pour vanilla batter into prepared crust. Gently drop strawberry batter on top and create delicate swirls using a small spoon.
- Position springform pan on a rimmed baking sheet. Fill sheet with boiling water halfway up pan sides. Bake at 325°F for 35-45 minutes until edges set but center remains slightly jiggly. Turn oven off, let cheesecake rest inside 15-20 minutes. Cool on wire rack, running knife around edges. Refrigerate for minimum 2 hours.
- Whip 237ml cold cream with 12g sugar until soft peaks form. Fold in 2.5ml vanilla. Continue whipping to near-firm peaks. Pipe cream around chilled cheesecake edges and spoon remaining strawberry compote in center.
Notes
- Let the strawberry compote cool completely to prevent a runny texture and ensure a clean swirl in the cheesecake.
- Wrap the springform pan tightly with foil to create a foolproof water bath that prevents water from seeping into the delicate crust.
- Use room temperature cream cheese and eggs for a smoother batter that blends more evenly without lumps.
- For a gluten-free version, swap graham crackers with almond flour or gluten-free cookie crumbs and ensure all other ingredients are certified gluten-free.
- Prep Time: 20 minutes
- Cook Time: 50 minutes - 1 hour
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 362 kcal
- Sugar: 34 g
- Sodium: 140 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg