Strawberry Swirl Cheesecake

Strawberry 

Swirl Cheesecake

Very creamy and silky smooth cheesecake
Created the marble effect with strawberry sauce 

on the top and middle of cake
Strawberry sauce makes cake more

 sweet and sour flavor

 I used my homemade cream cheese
and sour cream to made this cheesecake
If you like to make that by yourself,
check my recipes.

     Ingredients     

For 6-inch springform pan


A- Base:
Biscuit crumbs  1 1/4 cup (120g)
Melted butter 1/3cup (75g)

B- Cheesecake filling
Cream cheese  (room temperature)  1 cup (250g)
Sugar  1/2cup  (90g)
Vanilla extract 1 tablespoon
Sour cream (room temperature)  2/3 cup (150g)
Salt 1/4 teaspoon
Lemon juice 1 tablespoon
Egg  (room temperature)  2
Cornstarch 1  1/2 tablespoons (20g)
Strawberry sauce 2/3 cup (150g)
** Be sure all B ingredients are room temperature


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*Strawberry sauce, you can also use 
strawberry jam to instead

Strawberry jam 120g
Water 2 tablespoons (30ml)

Mix together and microwave 30 seconds.
  


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How to make

Sour Cream

Heavy cream 1cup (240ml)
Lemon juice (or white vinegar) 2 teaspoons (10ml)
Whole milk 1/4cup (60ml)

1-In a jar, pour heavy cream, lemon juice and whole milk, 

put the lid on tightly and shake well.

2- Remove jar lid and cover kitchen paper with a rubber band,  

and let it sit on room temperature for 24 hours. 

3- After 24 hours , you can see two layers separated, that's normal. 

Just stir it together and then it will be thick, 

this is homemade sour cream, can use on the baking or cooking.

4- Cover back with a jar lid , 

and  store it in the refrigerator for up to a week.

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Grease cake pan with butter, 

and line with parchment paper in the bottom and the sides 

Be sure to wrap the bottom and sides completely in foil 

to prevent any leakage

Preheat oven to 160°C/ 320°F.

A- Base:

 

Crush the biscuits into fine crumbs

In a small bowl, 

add biscuit crumbs and melted butter, 

mix together until well combined 

 Pour into the pan

Using a cup or spoon press into bottom of pan

And then store in freezer 

B- Cheesecake filling
 

 In the bowl, 

whisk the  cream cheese and sugar 

with hand mixer on the medium speed  

until light and fluffy

Add vanilla extract 

And then add sour cream,salt and lemon juice ,

whisk with hand mixer on low speed.

 Add eggs one by one at time, 

whisk with hand mixer on low speed.

Add cornstarch , 

whisk until the cake batter is combined and smooth.

 Pour half of cheesecake mixture on top of the crust, 

and using a spatula smooth out 

Drop few spoonfuls of strawberry sauce

And then carefully pour remaining cheesecake mixture over sauce, 

and using a spatula smooth out.

Drop few spoonfuls of strawberry sauce 

on top of cheesecake mixture 

Using a bamboo skewer or a knife , 

swirl around the cake batter to create the marble effect.

 

 Bake with water bath at 160°C / 320°F for 55-60 minutes .

until the center is jiggles slightly
and the edges are set and light brown

**After turn off the oven,  

open the door of the oven slightly, 

let cake cool down in the oven for one hour.

Store in fridge for at least 6 hour 

or overnight before serving

How to cut cake
Soak a sharp knife with hot water, wipe dry and cut
repeat that for every each cut

 

  

 

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