Strawberry Swirl Cake (Printable Recipe)
Tangy, creamy goodness blends with ribbons of strawberry for a tasty and eye-catching sweet bite.
# Ingredients You'll Need:
→ Strawberry Sauce
01 -
8 grams cornstarch blended into 15 millilitres water
02 -
15 millilitres lemon juice
03 -
50 grams granulated sugar
04 -
225 grams fresh or frozen strawberries, with tops removed
→ Crust
05 -
115 grams butter, melted and unsalted
06 -
65 grams regular sugar
07 -
150 grams crushed graham crackers
→ Cheesecake Filling
08 -
60 millilitres heavy cream
09 -
240 grams sour cream
10 -
5 millilitres vanilla
11 -
3 whole eggs
12 -
200 grams regular sugar
13 -
680 grams soft cream cheese
# Steps to Follow:
01 -
Toss strawberries, sugar, and lemon juice into a small pot over medium heat and let them cook till the berries get soft. That should take roughly 5 to 7 minutes.
02 -
Grab a fork or a potato masher to smash up those soft strawberries right in the pot. Mix in your cornstarch-water combo and let things bubble for another minute or two so it thickens. Pull off the heat and let cool fully. Strain if you want it super smooth.
03 -
Fire up the oven to 160°C (325°F). In a medium bowl, stir together crushed graham crackers, sugar, and melted butter so it looks like wet sand.
04 -
Tip the crust mix into a 23 cm springform pan and use your fingers or a spatula to press it firmly across the bottom. Pop it in the oven for around 8 to 10 minutes, then set aside to cool off.
05 -
Throw the soft cream cheese and sugar into a large mixing bowl. Using an electric mixer, whip them up until smooth and creamy, which should take a couple of minutes. Drop in the eggs one at a time, mixing after each. Add vanilla, sour cream, and heavy cream, then stir till just blended.
06 -
Pour your filling on top of the cooled crust. Smooth it out. Spoon over dollops of the chilled strawberry sauce. Take a knife or skewer and gently swirl the sauce in to create a marbled look.
07 -
Put your springform pan into a bigger baking tray. Pour in enough hot water so it's around 2 to 5 cm up the sides. Slide the whole thing into the oven for 55 to 65 minutes till the outer edge is set but the center still wiggles when you shake it.
08 -
Turn the oven off and crack the door open. Leave the cheesecake sitting in there for about an hour. Take out of the water bath and let it reach room temp.
09 -
Stick the cheesecake in the fridge for at least 6 hours (or just let it sit overnight) to let everything set up nicely and taste amazing.
10 -
Slide a knife around the cake’s edge, unclip the springform pan, and take off the ring. Slice it up and top with more strawberry sauce or a few fresh berries if you like.
# Extra Tips:
01 -
Make sure cream cheese, eggs, and sour cream aren't cold—let them warm up so your filling won't be lumpy.
02 -
Prevent cracks by using the water bath and letting it cool down slowly.