Strawberry Swirl Cheesecake
The ultimate all-time hands down incredible cheesecake. No joke! Stop everything you’re doing and make.this.now.
As usual, I had a business meeting re this blog — with my mum. And the subject came up about her famous orange spiked cheesecake with a delicious strawberry swirl.
Speaking about that Chocolate Swirl Cheesecake from a few months back…I knew in my heart and soul that you will all appreciate a sweet vanilla strawberry nectar swirled inside and paired with her cheesecake. They go hand in hand like Romeo and Juliet.
Ready and done before it even gets to the oven in less than 5 minutes. Then the oven does all the hard work in about 50 minutes. And then the waiting around while chasing after the kids, washing dishes, feeding the bird (yes, we have a bird), and eating left over strawberries goes by sooooooo slowwwwww but soooooo worth it, even I, the most impatient person in the world, can wait for this cheesecake.
As you can probably tell by all those fresh from the farm strawberries, this piece of heaven sent us to see angels and hear them sing a symphony of sweet song, we didn’t wanna come crashing back down to earth. But we did — when we ran out of our slice and had to get more.
Enjoy this with your friends, your family, or just yourself hiding in the bathroom where no one can see you and take it off you until you finish the whole thing by yourself.
Strawberry Swirl Cheesecake
Weight Watchers: 3pp per slice!
- 500 g low fat/fat free cream cheese
- 200 ml light sour cream
- 3 eggs
- 1 tablespoon vanilla extract
- 1 tablespoon cornflour
- 1 cup sugar* See Notes
- 1 teaspoon orange zest
- 1 cup fresh ripe strawberries , chopped
- 1/2 cup sugar* See Notes
- 1/4 cup water
- 2 teaspoons vanilla extract
- 1/2 cup extra strawberries for topping.
- Preheat oven 175C | 350F. Grease a shallow medium sized round springform cake pan, and dust with a small amount of flour to coat. Shake out excess flour and set aside.
- Combine strawberries, sugar, water and vanilla in a small saucepan on medium heat. Bring to a low simmer and allow to simmer for about 15 minutes, or until liquid reduces into a thick jam consistency and strawberries are soft.
- Combine cream cheese, sir cream, eggs, vanilla, cornflour, sugar/sweetener and zest in a bowl. Beat on low speed until smooth and combined.
- Pour into prepared pan and spoon half of the conserve over the top in small teaspoon quantities. Reserve the other half of conserve for topping. Swirl conserve around with the back of a knife to create a marble effect.
- Bake in the oven for 40 - 50 minutes, or until just set in centre and golden brown on top.
- When cheesecake is set and top has slightly browned,turn heat off and set door ajar. Leave cheesecake in the oven for about two hours, remove and allow to cool to room temperature. Place into the fridge to chill for 1 hour or overnight.
- Top with remaining conserve and fresh extra strawberries.
Thanks so much for your quick reply, just wanted to let you know that it works really well with the frozen puree, the only thing I’d recommend is to use less water doing it like that, as it took me quite a while to simmer down.
Absolutely adore the flavour though, sooo good.
May just have to add a strawberry swirl to all my cheesecakes.
That is awesome! I am glad that it all worked out for you! Thanks for the tips!
Hi, this looks absolutely delicious.
I was thinking of making it this weekend, as the strawberries aren’t ideal here at the moment, however, I was wondering whether I could use some previously pureed ones that I have in the freezer.
Do you know how whether that is an option and if so would the amount of strawberries required be affected?
That is a great idea! I love that it will still be fresh. Just warm the puree strawberries up over the stove. It would be about 1 1/2 cups. Hope that helps!