Strawberry Swirled Cheesecake

I really enjoyed making this cheesecake. I love baking with fresh berries and fruits. This was something new for me, I’ve never made a cheesecake with fruit in it. I’ve put it on top of cheesecake but not in the batter. This was a very good cheesecake! The recipe called for putting red food coloring in half the batter to make the pink show up as the bottom layer but I didn’t want to do that. So mine isn’t as pink as they’re picture was. Actually it’s kinda pale compared to they’res but that’s ok, mine tasted just as good!

To Read More, Click On The Recipe Title.

Strawberry Swirled Cheesecake
Prepared Pantry

Ingredients

2 1/2 cups graham cracker crumbs
2 tbls sugar
1/4 cup butter, melted

For the filing:

4 8 ounce pkgs cream cheese
1 cup sugar
4 large eggs
2 tbls flour
1/2 tbls vanilla
1/4 cup heavy cream
1 cup fresh strawbeery puree
3 drops red food coloring

Directions:

Preheat the oven to 325 degrees.

Combine crumbs, sugar and butter ina 10 inch springform pan. Form the crust by pressing the crumbs evenly over the bottom of the pan and half way up the sides of the pan. Bake the crust for 7 or 8 minutes. Set aside to cool.

In a stand type mixer and with a paddle attachment, beat cream cheese, sugar, and vanilla together. Add the cream and flour. Mix until fluffy. Mix in the eggs, one at a time, until well incorporated. Divide the cream cheese filling into 2 parts. Add the strawberry puree and the food coloring to one half of the filling and mix well. Pour the pink filling into the cooled crumb crust. Spoon the white filling onto the pink filling in bands. Swirl with a vertical-held knife to create a marble effect.

Bake at 325 degrees for 65 minutes or until done. Remove the cheesecake to cool on a wire rack. After five minutes, carefully remove the pan ring. Refrigerate the cheesecake to chill well before serving.