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Strawberry swirl cheesecake12/16/2023 ![]() It's essential to use fresh eggs, as they can behave differently in recipes as they get older and their quality declines. It's always best to use fresh ingredients when baking, especially eggs. In addition, I always include links to example products, to show exactly what I used to make each recipe. There's always a complete list of suggested equipment on the recipe card below my recipes if you're in doubt. You'll need a 23cm (9-inch) springform tin, weighing scales, measuring spoons, mixing bowl, whisk, saucepan and a silicone spatula. Will I need any special equipment to make Strawberry Swirl Cheesecake? In the morning, your cheesecake will be firm and dense, with a beautiful swirl of strawberry sauce running through it. Then, let it cool completely before chilling it in the fridge overnight. ![]() Then, you'll need to pour the cheesecake mixture into a prepared pan and swirl in the strawberry sauce.įinally, you'll need to bake the cheesecake until it's set and the edges are slightly browned. But take care not to overmix the filling! You don't want to whip it up, just gently combine it. Next, you'll need to mix together the cream cheese, sugar, eggs, and vanilla extract until smooth. Other than that, the recipe is simple and doesn't require any special skills or ingredients.įirst, you'll need to make the strawberry sauce by cooking down strawberries with sugar and lemon juice. Yes, Strawberry Swirl Cheesecake is easy to make! The most difficult part is waiting for it to chill in the fridge overnight. It should then lift onto a board cleanly.ĭon't forget to send me photos of your creations! Pointers, tricks and troubleshooting tips for the perfect Strawberry Swirl Cheesecake Is Strawberry Swirl Cheesecake easy to make? Once chilled, run a knife around the inside of the tin again and unlock to release the sides. Place on a rack to cool, then cover and chill overnight. Run a sharp knife carefully around the inside of the tin to ensure the cheesecake doesn't stick, which can cause cracks as it cools. Gently swirl the surface with a skewer or the handle end of a spoon.īake for 45 mins until firm but slightly wobbly if shaken. Pour the half cheesecake batter into the tin on top of the biscuit base.ĭrizzle half the strawberry sauce on top.Īdd the rest of the cheesecake batter, then the rest of the strawberry sauce. Don't keep whisking after that as you don't want to introduce too much air. Use your whisk to mix them together until just combined. Put the cream cheese, double cream, eggs, flour, sugar and vanilla in a large bowl. Place over a medium-low heat and simmer for about 10 minutes until broken down. Put the strawberries in a pan with the sugar and lemon juice. I use a ziplock bag and a rolling pin.įlatten and compress with the back of spoon or the bottom of a tumbler.Ĭook for 5 mins, then set aside to cool. Preheat the oven to 170C (150C fan, 340F).Ĭrush or blend the biscuits so they’re like coarse sand. Here's my full recipe, complete with lots of step-by-step photos to help you along the way. You'll then bake for 45 minutes until set and then chill overnight to produce the most perfect baked strawberry swirl cheesecake imaginable. To achieve the beautiful swirl effect, you'll pour half the cheesecake mix into the tin, drizzle in some strawberry sauce, then repeat before swirling the top for a pretty finish. You'll simply whisk cream cheese, double cream, eggs, flour, sugar and vanilla together and it's ready to use! Next, you'll make the vanilla cheesecake filling, which is a one step process. Next, you'll make the strawberry sauce by simply chopping strawberries and heating in a pan with a sprinkle of sugar and a dash of lemon juice before blending to a puree. You'll then press the mixture into the base of your tin and bake for just 5 minutes to firm up your base. To make my strawberry swirl cheesecake, you'll start by crushing digestive biscuits (or graham crackers) and combining melted butter and a touch of sugar.
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