My husband loves strawberry swirl cheesecake. In the past week i had to bake it 2 days consecutively. Anyway I always use a 18cm springform and we gave half of the cheesecake to the parents, so the rest wasn't too much for him.For the pastry crust :
20g butter
1/2 egg yolks
15g granulated sugar
2-3 drops vanilla extract
50g all-purpose flour
Preheat the oven to 200°C/400°F. Whisk together butter, egg yolk, sugar and vanilla. Then add in the flour just until it mixed. Roll out the pastry about 3 mm. thick and fit for the cake pan's bottom, cut the dough and place the rack in the center of oven, bake the pastry crust about 10 minutes or until it's getting brown. Remove the crust from oven and let it cool completely. Reduce the heat to 175°C/350°FFor strawberry puree:
100g strawberries
10g sugar
1 tsp. lemon juice
1/2 tbsp. corn starch
Blend all ingredients together and pour through a fine strainer in a small pot, press the pulp intensely with the spoon. Place the pot of the strawberry puree on a middle heat untill cooked. Let it cool at the room temperature.
For cheesecake:
300g cream cheese
50g sour cream
70g granulated sugar
1/2 tsp. lemon zest
1 egg
1/2 yolk, the rest from the crust
100 ml whipping cream
20g corn starch
1/2 tsp. vanilla extract
Instructions:
In a mixing bowl stir together cream cheese and sour cream until smooth. Add sugar, eggs, mix well. Then add all the rest ingredients and stir just until combined, pour half of the mixture over the cooled crust in a pan.
Drop about teaspoonful half of strawberry puree over the cream cheese mixture and pour the rest of mixture cover the puree. Drop the rest of puree over the mixture and carefully swirl with the skewer.
Place the pan in a middle of the oven and bake by 175°C/350°F about an hour or until it set in the center. Let it cool completely in a pan on a wire rack, then refrigerate at least 2 hour until firm.
Drop about teaspoonful half of strawberry puree over the cream cheese mixture and pour the rest of mixture cover the puree. Drop the rest of puree over the mixture and carefully swirl with the skewer.
Place the pan in a middle of the oven and bake by 175°C/350°F about an hour or until it set in the center. Let it cool completely in a pan on a wire rack, then refrigerate at least 2 hour until firm.
Remove the cheesecake from the pan and cut in pieces to serve. It was reall fresh and delightful. You've to try it.
Do you use a spring form pan? What about water bath? Thank you.
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