Description
A delicious cheesecake with a strawberry swirl and whipped cream topping, perfect for indulging today.
Ingredients
Scale
- 450g fresh strawberries, hulled and halved or quartered
- 50g granulated sugar (for compote)
- 8g corn starch
- 15ml lemon juice
- 160g graham cracker crumbs
- 30g packed dark brown sugar
- 70g unsalted butter, melted
- 500g cream cheese, softened
- 150g granulated sugar (for cheesecake filling)
- 3 large eggs, room temperature
- 85g pure white chocolate, melted
- 120ml full-fat Greek yogurt
- 5ml pure vanilla extract
- 120ml pureed strawberry compote
- 237ml cold 35% whipping cream
- 12g granulated sugar (for whipped cream)
- 2.5ml pure vanilla extract (for whipped cream)
Instructions
- Combine chopped strawberries and sugar in a saucepan over medium heat for 3 minutes until softened. Mix corn starch and lemon juice in a small bowl to make a slurry, then stir it into the strawberries. Cook until the mixture just boils and thickens. Cool completely and puree 120ml to use in the cheesecake swirl.
- Preheat oven to 175°C. Line the bottom of an 8-inch round springform pan with parchment paper. Wrap the outside of the pan with two sheets of aluminum foil to prevent water leakage during the water bath.
- Crush the graham crackers into fine crumbs using a food processor or resealable bag and rolling pin. Add brown sugar and melted butter, mixing evenly. Press the mixture into the pan base, extending about 2.5cm up the sides. Bake in the preheated oven for 10 minutes until golden and dry. Reduce oven to 160°C.
- Beat softened cream cheese until smooth. Gradually add sugar, mixing until creamy. Beat in eggs one at a time, ensuring a smooth consistency between additions. Mix in melted white chocolate, then add yogurt and vanilla, scraping down the bowl to avoid lumps. Stir 1 cup of batter with the pureed strawberry compote to form a pink swirl mixture.
- Pour vanilla batter into the crust, smoothing the top. Gently dollop strawberry batter over and create swirls carefully with a small spoon to avoid mixing too deeply.
- Place the springform pan on a rimmed baking sheet. Pour boiling water into the sheet to reach halfway up the pan. Bake for 35-45 minutes at 160°C until edges are set but the center jiggles slightly. Turn the oven off and let cheesecake rest inside for 15-20 minutes. Remove and cool on a wire rack for 10 minutes, running a knife around the sides to loosen. Remove pan sides and refrigerate for at least 2 hours.
- Beat whipping cream and sugar until soft peaks form. Mix in vanilla, then whip to almost firm peaks. Pipe cream topping around the edges of the chilled cheesecake and spoon strawberry compote into the center.
Notes
- Make sure the cream cheese is at room temperature for a smoother batter.
- For best results, chill the cheesecake overnight before serving.
- Feel free to adjust the sweetness of the compote according to your liking.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg