Strawberry Swirl Cheesecake
From the Blog Author
Ingredients
- 200 grams graham cracker crumbs
- 100 grams melted butter
- 600 grams cream cheese
- 200 grams granulated sugar
- 3 eggs
- 200 grams sour cream
- 1 teaspoon vanilla extract
- 200 grams strawberry puree
- 100 grams whipped cream
- Fresh strawberries for garnish
Directions
Preheat oven to 160°C (320°F).
Combine crumbs and melted butter; press mixture firmly into the bottom of a 20cm (8-inch) springform pan.
Beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing well after each addition.
Mix in sour cream and vanilla.
Pour batter over the prepared crust.
Spoon strawberry puree over the batter in a spiral pattern and gently swirl with a toothpick.
Bake until set.
Cool completely, then chill for at least 4 hours.
Garnish with whipped cream and fresh strawberries before serving.
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Frequently Asked Questions
How long does the Strawberry Swirl Cheesecake need to chill before serving?
While this recipe doesn't require baking (N/A Cook Time), proper chilling is crucial for setting the texture. You should chill the assembled cheesecake, once the cream cheese mixture is ready, for a minimum of 6 hours, though overnight is highly recommended for the best sliceable results.
Can I substitute the graham cracker crumbs for a different crust in this no-bake cheesecake?
Yes, you can substitute the 200 grams of graham cracker crumbs. Digestive biscuits or vanilla wafers work wonderfully as an alternative base. Simply use a similar weight and bind it with the 100 grams of melted butter as directed for a delicious variation.
What is the best way to prevent the cream cheese layer from cracking if I decide to bake this recipe?
Although the recipe instructions imply a no-bake method, if you choose to bake a similar recipe, the key is a slow, even temperature, such as the 160°C (320°F) specified for preheating. For insurance against cracks, always ensure your 600 grams of cream cheese and 3 eggs are at true room temperature before mixing.
