Thursday, 14 May 2015

Strawberry Swirl Cheesecake


The problem with using natural food colour. The strawberry jam starts to fade out after 2 days. 
I have some extra cream cheese from the London Cheesecake attempt. So, I bought another block of cheese to bake another cheesecake to use up the remaining cream cheese. I have KIV'ed this recipe for a very long time, My Kitchen Snippets - Strawberry Swirl Cheesecake Bars, finally now I get to try it. And this recipe does not require whipping cream, so it's good to use up just the cheese

Since the strawberry jam is home-made, after a few days, the topping becomes slightly discoloured. Nevertheless it still tasted good.

Ingredients:
  • 1 ¼ cups digestive biscuits crumbs (I crushed them in a clean plastic bag with my wooden mooncake mould)
  • ¼ cup salted butter, melted
  • 2 block (226g each) full fat cream cheese, softened at room temperature
  • 3/4 cup sugar
  • 1 1/2 Tbsp flour
  • 3 tbsp of lemon juice
  • 2 eggs
  • 1/3 cup strawberry jam (I made the jam from the scratch)
Methods:
Strawberry Jam:
  1. Cut strawberry into small chunks.
  2. Put the strawberry chunks into a miller and pulse the chunks until it becomes a paste.
  3. Cook the paste with sugar and lemon juice. Amount of sugar and lemon juice to be used are up to individual taste.
Cheesecake:
  1. Grease and line an 8”x 8” square baking with parchment paper.
  2. Mix the biscuits crumbs and butter together and transfer them to the baking pan.
  3. Press the biscuits crumbs firmly into bottom of the pan with the back of a spoon to form a firm crust. Set it aside.
  4. Beat the cream cheese, sugar, flour and lemon juice in large bowl on medium speed until well blended. 
  5. Add the eggs, one at a time, beating the batter on low speed after each addition, until just incorporated.
  6. Pour the batter over the biscuit crust.
  7. Drop the strawberry jam by small spoonfuls over top of batter. Cut through batter several times with knife for marble effect.
  8. Bake in a preheated oven at 160 degree Celsius for 40 minutes or until the centre of the cake looks set. 
  9. Once done, take out the cake and let it cool to room temperature. 
  10. Refrigerate at least 4 hours or overnight for the taste to develop.
Before baking!!!
After baking!!!





10 comments:

  1. very prettty! infact the colour of the jam still looks good to me, thx for another cheesecake post for bake along :)

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    1. Thanks for your kind words. :)

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  2. Such a lovely swirl you got there! And the cake looks delicious! Homemade jam is always the best, you get the best flavour from it!
    Thanks for baking along with us!

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    Replies
    1. Yes, homemade also means less artificial flavoring. :)

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  3. Hi Nitya, such a pretty cheesecake! Thanks for sharing it on BREE!

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    Replies
    1. It's my pleasure. Thanks for hosting. :)

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  4. Hi Nitya,

    I didn't know that the natural colouring can fade away so easily... which is good! This means it won't stain our tummy with colours! Very lovely cheesecake.

    Thank you so much for baking along with us.

    Zoe

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    Replies
    1. Hi Zoe, you are welcome! Yeah that's what I thought too though, safe for the tummy!

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  5. The swirl look so prefect....I like it!

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