Strawberry Swirl Cheesecake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Delicious, easy, impressive....what more could you ask for? Ingredients:
crust |
1 10oz. pkg shortbread cookies |
1/4 c unsalted butter, melted |
filling |
3 c strawberries |
4 8 oz pkg cream cheese, softened |
1 1/3 c sugar |
2 t flour |
4 eggs, room temp. |
2 t heavy cream |
1 t lemon juice |
2 t vanilla |
Directions:
1. Oven 325
2. Wrap sides and bottom of 9 “ springform pan
3. With heavy duty foil
4. Place cookies in food processor and crush to make 2 1/2 C
5. Stir together melted butter and crumbs until crumbs are evenly moistened. Press evenly onto bottom and 1 “ up sides of pan
6. Bake 8 minutes or until set; cool on rack
7. Puree berries in processor
8. Strain into small bowl
9. Reserve 1 C puree ( save remaining puree for ice cream topping)
10. In large bowl beat cream cheese and sugar, beat in flour; beat in 2 eggs and repeat with remaining 2 eggs
11. Scrape bowl; beat in cream, juice and vanilla until blended
12. Reserve 2 1/2 C batter in medium bowl
13. Stir 3/4 C strawberry puree into batter in large bowl until well blended
14. Pour into crust
15. Place in water, bake for 35 minutes
16. Partially remove from oven and pour reserved batter evenly over cheesecake
17. Drizzle remaining 1/4 C puree over top
18. Pull tip of knife lightly through top over vanilla batter to swirl, being careful to not touch vanilla batter.
19. Bake 20 minutes or until edges puffed and top is dry to touch
20. Center should move but not ripple
21. Remove foil. Cool 2 hours, refrigerate 6 hours
22. Make 3 days ahead; refrigerate, covered.
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