Ingrédients pour Strawberry Swirl Cheesecake
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) melted unsalted butter
- Frozen Sweetened Strawberries
- 2 tablespoons cornstarch
- 3 (8-ounce) packages cream cheese
- Sweetened Condensed Milk
- 2 tablespoons lemon juice
- 4 large eggs
- ¼ cup all-purpose flour
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Comment préparer Strawberry Swirl Cheesecake
- Preheat oven to 350°F (175°C).
- Combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter.
- Press mixture firmly into the bottom of a 9-inch springform pan.
- Refrigerate for 30 minutes.
- In a blender, combine 1 pound (about 2 cups) fresh strawberries, hulled and sliced, and 2 tablespoons cornstarch.
- Blend until completely smooth.
- Pour strawberry mixture into a small saucepan.
- Bring to a boil over medium heat, stirring constantly.
- Boil for 2 minutes, or until thickened.
- Set aside 1/2 cup of the strawberry sauce for serving. Cool the remaining sauce.
- Cover and refrigerate the remaining strawberry sauce.
- In a large bowl, beat 3 (8-ounce) packages cream cheese until light and fluffy.
- Gradually beat in 1 cup heavy cream.
- Add 2 tablespoons lemon juice and 1 teaspoon vanilla extract.
- Mix until well combined.
- Add 4 large eggs, one at a time, beating on low speed just until combined, scraping down the bowl after each addition.
- Gradually blend in ¼ cup all-purpose flour, on low speed, until just mixed.
- Pour half of the cream cheese mixture over the graham cracker crust.
- Drop half of the reserved (cooled) strawberry mixture by 1/2 teaspoonfuls onto the cream cheese layer.
- Carefully spoon the remaining cream cheese mixture over the strawberry sauce.
- Drop the remaining (cooled) strawberry sauce by 1/2 teaspoonfuls on top.
- With a knife, swirl the strawberry sauce through the top layer only.
- Wrap the springform pan tightly in aluminum foil, ensuring the foil comes up to the top edge of the pan.
- Place the springform pan in a larger roasting pan.
- Pour very hot water into the roasting pan, coming up about 1 inch up the sides of the springform pan.
- Bake for 70-80 minutes, or until the center is almost set.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and the water bath; let it cool on a wire rack for 10 minutes.
- Carefully run a knife around the edge of the pan to loosen the cheesecake.
- Cool for 1 hour longer.
- Refrigerate overnight.
- Remove the side of the pan.
- Thin the chilled strawberry sauce with 1-2 tablespoons of water, if desired.
- Serve chilled with the reserved strawberry sauce. Store leftover cheesecake in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
163g
Fat
82g
Carbs
16g
