Strawberry Swirl Cheesecake Recipe Strawberry swirl cheesecake

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Make sure to press the mixture up the sides of the pan approximately ½ inch high up the sides. Bake for 8 minutes and then allow to cool. Step 5. Make the strawberry sauce while the crust cools. Add the sliced strawberries, sugar, cornstarch and water to a medium saucepan. Stir to combine.

Strawberry Swirl Cheesecake Recipe Strawberry swirl cheesecake

In a small bowl, whisk the water, fresh-squeezed lemon juice, and cornstarch. Add it to the saucepan and continue to cook, stirring and mashing the strawberries as you do. 3. Once the sauce is bubbling and thick, remove from heat and strain the liquid through a sieve and into a bowl.

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Layer the cheesecake mixture and spoonfuls of the strawberry mixture into the spring form pan over the graham cracker crust. Smooth the top of the cheesecake with the spatula or an offset spatula and freeze for 2-4 hours to set. Alternatively, refrigerate overnight to set. Serve with whipped cream and fresh strawberries.

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Let it come to room temperature. Reduce the oven temperature to 310 °F. Step 2: To make a strawberry sauce add water, lemon juice and cornstarch into a medium sized pot. Mix it until dissolved. Then add cut strawberries. Bring to a simmer and let it cook for about 5 to 8 minutes. Keep stirring to avoid burning.

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Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place on a baking sheet. Bake at 325° for 15-20 minutes or until lightly browned. Cool on a wire rack. In a large bowl, beat the cream cheese, sugar and flour until smooth. Beat in cream.

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Use a knife to run through the little strawberry patches to give it a swirl effect. Bake for 45-50 minutes on the middle shelf of the oven. There should be a slight wobble in the centre. Turn the oven off and allow the cheesecake to cool in the oven for half an hour with the door closed.

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Cream the softened cream cheese until smooth and with no lumps then add the rest of the cheesecake filling ingredients and mix until well incorporated. Finally, fold in the whipped cream until smooth and creamy without overmixing. No bake Strawberry Swirl Cheesecake Instruction. Step 4. Pour the cheesecake filling onto the crust that has been set.

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In a large bowl, mix together the graham cracker crumbs, melted butter, and salt. Press into the bottom and sides of the pan. In another large mixing bowl (with the paddle attachment if using a stand mixer), beat together the cream cheese and sugar until light and fluffy, about 2-3 minutes.

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Allow to cool. Cheesecake Filling. In a large mixing bowl, beat the cream cheese with a hand mixer for about 2 minutes, until soft and fluffy. Add in the sugar and vanilla and mix until just barely combined. Add in the eggs and mix until just barely combined. Add in the sour cream, salt, and lemon zest and juice.

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Turn the oven off and crack the oven door open about 1 inch. Leave the cheesecake to sit in the oven for 1 hour. Chill: Remove the cheesecake from the water bath, remove the foil, then run a knife around the sides of the cheesecake. Cover the top with foil and refrigerate for at least 8 hours.

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Cook until thickened, stirring constantly. Once the sauce has thickened, let cool then spoon mixture on top of the cheesecake in different places. Next, take a toothpick or knife and swirl the strawberry sauce around to achieve a swirl effect. Place cheesecake on aluminum foil and wrap the foil up around the sides.

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Sprinkle the flour in and mix. Scrape down the sides of the bowl and mix in the sour cream and heavy cream. Pour the filling into the pan. Dot the top of the filling with the strawberry puree and, using a dinner fork, gently swirl to get a marbled effect. Bake the cheesecake for 20 minutes at 325 degrees.

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Preheat oven to 350 degrees F. In a large bowl mix the graham cracker crumbs, butter, granulated sugar, and salt together evenly. Press the mixture into the bottom and up the sides of 9-inch springform pan evenly. Bake the crust for 8-10 minutes, or until lightly golden.

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Strawberry Cheesecake Filling. Using a mixer, beat the cream cheese on low-med speed for about 2 minutes until smooth and creamy.; Add the sugar and vanilla and beat well.; Mix in the eggs.; Add the sour cream, salt, lemon juice, and zest,and beat well.The mixture should now be completely smooth and glossy and ready to pour into the graham cracker crust.

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In a bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until blended. Pour half of the cream cheese mixture over crust. Drop half of the strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer.

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Line the outside of the springform pan with aluminum foil; this will keep water from getting into your cheesecake during baking. Whisk together the corn starch and water in a small glass measuring cup. Add the corn starch mixture together with the sugar in a medium to large saucepan. Mix in the strawberry purée.