Wednesday, February 3, 2016

Strawberry Swirl Cheesecake With Chocolate Base


My daughter's birthday was last month and I made a strawberry swirl cheese cake for our church per her request.  We had her friends come over and had a girls’ birthday lunch party.  It was really fun to watch them play together.  They took turns on her new pedicure spa, board games and her new bow and arrow game.  Since it was just girls’ party my boys were busy playing their own games.  I served them a spread of kid friendly meal which was suggested by my daughter and they watched a movie together at home and had some hot cocoa with a side of homemade popcorn.  This was the first time I had the kids only party.  I had fun making goodie bags with my daughter and it seemed like they all loved it.  After the party my little one asked if he could have a boys’ only party for his friends on his birthday..lol!!  I guess I have to do it for him now.

I made this cake just for my family.  So its a small cake just enough for us.

You can make this cheesecake for Valentines Day too!!  Here are other Cheesecake recipes you can find on my blog:

Easy Egg-less No Bake Mango Cheesecake
Cheesecake With Berry Topping
Yields - 7'' round cake/6'' cake plus 5 cup cakes
Ingredients:
2 (8 oz) - cream cheese blocks at room temperature
1/2 cup - granulated sugar
1 1/2 tbsp. - all purpose flour
2 - eggs at room temperature
1/4 cup - sour cream
1/2 tsp. - vanilla extract
1 tsp. - lemon zest

Cheesecake base
1 1/2 cup - chocolate graham crackers crumbs/chocolate Belvita
1/4 cup - melted butter

For the swirls
4 - medium size strawberries
1 tsp - sugar
1 tsp - water


Directions:


  • Take a 7 inch spring form pan, line it with parchment paper and grease the sides using butter.  
  • In a separate bowl, combine graham crackers crumbs and melted butter, so that the crumbs are all coated with melted butter and wet.  Press the wet crumbs with your hands on to the bottom and to the sides of the spring form pan leaving one inch space from the top of the pan.  Cover it with a plastic wrap and refrigerate till you are ready with the filling.
  • Prepare the filling in the meantime by mixing the cream cheese in the bowl of a stand mixer or regular hand mixer.  Mix it till it becomes were smooth.  Add 1/2 cup of sugar and 1 1/2 tbsp. of all purpose flour to the cream cheese and mix well for 30 seconds on low speed.
  • Now add 1/4 cup of sour cream and mix till combined.  Scrape the sides in between for uniform mixing.
  • Add one egg at a time and mix well on low speed.  The mix will be little loose at this point.
  • Add the lemon zest and vanilla extract and mix for 20 seconds.
  • Pre-heat the oven to 350°F.
  • Take the spring form pan out of the refrigerator and pour the cream cheese mix into the spring form pan that has the graham cracker base.  Tap the pan few times to remove any air bubbles.
  • Blend the topping ingredients in a blender or food processor till you get a smooth sauce like consistency. Drop small dots of the sauce in 2 concentric circles with one inch apart on top of the batter.  Use a skewer to run through the dots to form marbled effect or swirls. 
  • Set the timer for 15 minutes and place the pan in the middle rack.  Cook for 15 minutes.
  • Now lower the temperature to 250°F and set the timer for 30 minutes and cook till its done.
  • Take the pan out of the oven, it may look little bulged at the top and the center will be wobbly.  Turn off the oven and return the cheesecake back into the middle rack and let it sit inside the oven and cool for 30 minutes.  After 30 minutes take the pan out and let the cheesecake cool completely inside the pan.
  • Once the sauce is cooled, pour it over the cheesecake and spread on the top by leaving the edges.  Cover the spring form pan with a plastic wrap and refrigerate over night.
  • The chilled cheesecake can be easily released from the spring form pan and transferred to a cake stand.  Slice them and enjoy!

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