![]() Press through a thin mesh strainer and that’s it! Pour the strawberries into a food processor and pulse until pureed. Bring to a soft boil while stirring constantly. My favorite part is the homemade strawberry swirl.Ĭombine the strawberries, sugar, and cornstarch into a small sauce pan and heat over medium heat until the sugar is melted and the berries are soft. Overmixing is a big mistake a lot of people make when making their first cheesecake. Make sure that you scrape the sides and bottom of the bowl between each ingredient! This will help insure everything is combined and there is no random lump of cream cheese or sugar in the cheesecake.Īdd the eggs last and mix as little as possible, this will also help with the texture of the cheesecake. Pour in the heavy whipping cream and mix. Then add your sugar, flour, and vanilla extract and mix until well combined. This will help get a smooth texture with no random lumps. To start, you will want to cream the cream cheese (why does that sound weird?) for about 3-4 minutes. Finally, bake at 350 for 10 minutes or until a nice golden brown. Next, add the sugar and melted butter and pulse until everything is combined and add to the springform pan and use the back of a spoon or your hand to form the crust. Add the graham crackers (or Oreo cookies) into a food processor and pulse until you get a fine crumb. There are a couple secrets I am going to share with you to help you make the perfect cheesecake! Crust: I wouldn’t go that far, BUT I feel like I have cheesecakes down to a T. Not to brag, but I have been called “the cheesecake queen”. How Do You Make Strawberry Swirl Cheesecake? I find it is better than using flour as flour can give it a strange taste. Sugar: To add a little sweetness to the berriesĬornstarch: I chose cornstarch as the thickening agent in the sauce. You can use frozen if they are not in season where you are. AMAZING!įresh Strawberries: Fresh is always best in my opinion. I had a family friend mention they used heavy cream and I switched and I am SO glad I did. Heavy Whipping Cream: When I first started making cheesecake I used sour cream in the base. Vanilla extract: Vanilla extract is something else that I don’t like to skimp on, however imitation will work just fine. Not too much, just enough to give you a nice creamy texture. Sugar: Just a bit to add a little sweetnessįlour: I use this as a thickening agent. This will make the whole process easier and give you a smooth cheesecake. Make sure the cream cheese is at room temperature. When making a cheesecake, Philadelphia cream cheese is the way to go. If you use salted butter, you may want to omit the added salt in the recipe.Ĭream Cheese Filling and Homemade Strawberry Swirl:Ĭream Cheese– The star of the show. You can use salted or unsalted per your preference. Sugar– This is really optional, you don’t have to add the sugar, but it does add a bit of sweetness to the crust.īutter– Butter will bind the graham crackers together to help form the crust. While the store version will work just fine, I find that with cheesecakes it is always best to go with the best! I have also used the golden Oreo’s for this recipe as well and it works just fine! Graham Crackers– I recommend using the best you can find. This cheesecake has three components the crust, the cheesecake filling, and the strawberry sauce. Less than you might think! I know a lot of people are intimidated by cheesecakes, but I promise, you will be surprised at just how easy it is. ![]() What Do You Need For Strawberry Swirl Cheesecake? I recommend making this cheesecake the day before you plan to serve it, that way it will be the absolute best. HOWEVER, it is totally worth it! I have discovered the secret to the perfect cheesecake, and patience is key. Just like most things in life, this cheesecake takes a little time to make. ![]() I don’t know how it can get any better than that?! Smooth and creamy cheesecake with a homemade strawberry swirl.
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