Someone might think that after all the cheesecakes and cheesecake pots I’ve made I’ll have enough.
But no.
Not me.
As soon as I came across this recipe I found myself being pulled towards the kitchen by some strong and strange power.
Really!
You better believe me.
The things that followed were…hm…spooky, my friends.
All I could see were my very own hands reaching for strawberries, sugar, blender…then there was a lot of noise…then flour mist covered everything…and the next thing I remember was me sitting on a chair and munching on this heavenly treat.
Things like these happen to me quite often.
Sometimes I’m scared.
What is that?
Well, that kitchen of mine – I guess there will be a movie made about its magical powers one day.
Luckily, I had my camera there with me…so now I have the evidence to show you:
These are the ingredients that gathered to create the delicious piece of art.
1. First I ground up the graham crackers until they were crumbs.
Or shall I use the instructions-giving style?
Okay.
So…
2. Pour the graham crackers into a larger bowl.
3. Add the sugar.
4. Melt the butter and add it to the bowl.
You can melt the butter in a saucepan over medium-low heat or in a microwave, like I did.
Both ways are all-right.
5. Using a spatula or a spoon or anything you desire, combine the ingredients.
6. Now, try your best to find your 9-inch (23 cm) springform pan somewhere.
7. Press the crumbly mixture onto the bottom of the pan.
You don’t even have to spray or butter the pan before.
But you can.
You don’t need to, but you can…
But you don’t need to.
Am I being clear?
No?
So again…
You don’t even have to…
Sorry!
8. Place the pan into the fridge for about 30 minutes.
9. In a blender or food processor, combine the strawberries and cornstarch. Cover and process until smooth.
You can use fresh strawberries instead of frozen ones. In that case, add about 1/2 cup (100 grams) sugar into the blender.
10. Pour the strawberry purée into a saucepan and bring to boil.
Cook and stir for about 2 minutes.
Let cool.
Set aside 1/3 cup of the finished sauce for serving. Keep it covered in your refrigerator.
11. In a bowl of your electric mixer, beat the cream cheese with milk just until combined.
When it comes to cheesecakes, it’s important not to over beat the batter. That way you’ll prevent cracking of the cheesecake when it’s baking.
Oh, and you might have noticed that the condensed milk I was using looks a little too thin. You are right. Since I am a dreamer and a utopian I decided to bond two hardly mergeable concepts – cake and diet. For these reasons I used low-fat condensed milk. It was all right, but next time I’ll use the regular milk – that makes the cake’s structure a tad firmer.
12. Add the lemon juice.
13. Then add the eggs and beat on low just until combined.
14. Pour the cream cheese mixture over the crust.
15. Drop the strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer.
16. With a knife, swirl the strawberry sauce.
17. Bake at 300 degrees F (150 degrees C) for 55-60 minutes or until the center is almost set.
Don’t worry if the cake still wobbles in the middle a little when you shake it. For even though the center may not look fully baked, once it cools it will firm up and be the correct consistency.
18. Remove from the oven and cool on a wire rack for 10 minutes.
19. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer.
20. Refrigerate overnight and serve with the strawberry sauce you’ve set aside (if it’s gotten too thick you can dilute it with a little water).
21. Store the cake in the refrigerator and most importantly – enjoy, dear friends!
See you soon!
Most cordially,
Petra
I don’t even like cheesecake, but this looks and sounds amazing! I might just have to try this recipe…
omg this looks delish! i have to try it this weekend!!
So that’s how it’s done.
wow, i never knew how to make strawberry swirl cheesecake.
awesome awesome!
thank you!
I have a sudden craving for strawberry cheesecake!!! that trick with the strawberry swirls is awesome! this recipe is going on my to-make list.
That strawberry swirl on top of the cheesecake is the stuff of daydreams. Oh wow!
P.s. Just tagged you for an award over on my blog!
That is the most perfect swirling I have ever seen. Beautiful cheesecake. It looks soooooo good. I will have to get these ingredients at the store tomorrow. Thanks for the recipe!
What a beautiful cheesecake! Wow.
I love the way you tell the recipe 🙂 it’s a story on it’s own 🙂
The picture of the cheesecake does have some magical powers involved))) It’s doing the same “pulling” trick to me too)))
It looks really nice !
I have to say that I am addicted to cheese cake.. especially blueberry cheese cake. I love your recipe and I think I will make this tomorrow afternoon 🙂
Tes,
Loved the photographs and clear, easy instructions. This looks so delicious, I can’t wait to give it a try. Can you believe I bought a springform pan more than 5 years ago and I’ve not made a cheesecake in it yet? Shame on me, I know. The family will love this delicious cake!
it looks so amazing!
I made a swirl cheesecake yesterday too! Yours looks so good with the red swirls!
Holy crap…I think I just landed myself into the best food coma EVER!
Oh…my…gosh! This looks sooo good! Beautiful photos, too!
It sounds and looks like the perfect cheesecake.
I love the step-by-step pictures on how to make that beautiful swirl! It makes me want to go and swirl something right away.
Okay, little one, that does it!
You’re on my feed.
Love and kisses and
a big, JUICY wave from Cape Cod,
Jude
🙂 Cute! Thank you! Love and kisses from my kitchen to you!
Gorgeous photos! Love the step by step. Never made cheesecake before, but I love it, and this looks fantastic. Thanks!
Holy deliciousness, this looks amazing! Especially the strawberry swirl, so beautiful… And there’s no such thing as too much cheesecake! 😉
Just found your blog. this pictures loook soooo Delicious. And I’d be happy to try all of your cheesecakes ! 😉
Im new to the wordpress blog world but I was searching for recipes and OMGosh you are just out to make me fatter arent you?
Admit it!
😀
This sounds delicious and Ive made so many over the years that never set quite right, I like how youve added the corn starch to the berries for this, it set so perfectly…just like I do after a long day of shopping!
Thanks for the wonderful recipes, I just know my thighs will never see a size 5 again! But oh so delicious
Made this today for my daughter’s ninth birthday. Yum!
This cake is just awesome, easy and clear recipe, it is mess proof, try it!
This looks really great, I will definitely have to give it a try!
Oh my goodness! You have got to be kidding! I think I just gaine a couple pounds by just reading the recipe!!! But, I must now go try it – it will be so worth every single calorie!! (My mother used to say that with a twinkle in her eyes as she proceeded to put something yummy in her mouth)
Thanks for posting this! I’ll report in as to how it turned out!
PS: I loved the way you described the pull of the kitchen. I am so glad I am not alone with this!