STRAWBERRY CHEESECAKE SWIRL
Whenever one of my three sons or eight grandchildren has a birthday, I make this pretty, creamy cheesecake. The all love it...and I do, too! -Luverene Dove, Appleton, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes., In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving., In a bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until combined. Pour half of the cream cheese mixture over crust. Drop half of the strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer., Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce., Bake at 325° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.
Nutrition Facts : Calories 236 calories, Fat 13g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 164mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.
STRAWBERRY SWIRLS
Meet the Cook: My mother-in-law's apple cobbler was the inspiration for my variation. We - my husband, a grown son and I - consider it our special spring treat. And it is amazing how many family members and friends "pop over" during strawberry season! Actually, though, about any time is the right time to enjoy it. -Paula Steele, Obion, Tennessee
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine sugar and water; cook and stir over medium heat until sugar is dissolved. Remove from the heat; allow to cool. Pour butter into a 13x9-in. baking dish; set aside. , In a small bowl, cut shortening into flour until mixture resembles coarse crumbs. Stir in milk until moistened. , Turn onto a lightly floured surface; knead until smooth, about 8-10 times. Roll into a 12x8-in. rectangle; sprinkle with the strawberries. Roll up, jelly-roll style, starting with a long side; seal the seam. Cut into 12 slices. Place with cut side down over butter. Carefully pour syrup around rolls. , Bake at 350° for 40-45 minutes or until golden brown and edges are bubbly. Serve warm with whipped cream if desired.
Nutrition Facts : Calories 334 calories, Fat 16g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 263mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.
STRAWBERRY SWIRL CHEESECAKE
This melt-in-your mouth delight is doubly delicious, with two creamy layers...one strawberry, one vanilla. To avoid cracking, run the knife just through the very top when swirling the strawberry puree.
Provided by Taste of Home
Categories Desserts
Time 2h15m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the flour, sugar and lemon zest; cut in butter until crumbly. Pat dough onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place on a baking sheet. Bake at 325° for 15-20 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat the cream cheese, sugar and flour until smooth. Beat in cream. Add eggs; beat on low speed just until combined. Stir in lemon juice and vanilla. Pour 2-1/2 cups batter into a bowl; set aside. , Stir 3/4 cup pureed strawberries and food coloring if desired into remaining batter. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake for 35 minutes. , Carefully pour reserved batter over bottom layer. Spoon remaining pureed berries over batter in three concentric circles. Carefully cut through top layer only with a knife to swirl. , Bake 40-50 minutes longer or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Nutrition Facts : Calories 316 calories, Fat 17g fat (10g saturated fat), Cholesterol 115mg cholesterol, Sodium 156mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein.
STRAWBERRY-SWIRL CAKE
Check out this video to see how you can make a Strawberry-Swirl Cake. Our Strawberry-Swirl Cake turns an ordinary box cake mix into something scrumptious.
Provided by My Food and Family
Categories Home
Time 1h45m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Grease and flour 2 (8- or 9-inch) round pans. Prepare cake batter as directed on package; pour half into medium bowl. Add dry gelatin mix; stir until blended. Spoon half the white batter and half the pink batter, side by side, into each prepared pan; swirl gently with spoon.
- Bake 30 min. Cool cakes 30 min. in pans. Remove to wire racks; cool completely.
- Mix sour cream and sugar in medium bowl until blended. Gently stir in COOL WHIP. Stack cake layers on plate, filling with 1 cup of the COOL WHIP mixture and 1 cup berries. Frost top and side with remaining COOL WHIP mixture. Top with remaining berries.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0.6189 g, Sugar 0 g, Protein 2 g
STRAWBERRY SWIRL CHEESECAKE BARS
Steps:
- HEAT oven to 350 degrees F. Spray 13 x 9-inch baking pan with no-stick cooking spray.
- BLEND strawberries in blender container until smooth. Transfer to saucepan; add cornstarch. Cook and stir until thickened. Cool.
- COMBINE graham cracker crumbs and butter in small bowl; press firmly into bottom of prepared pan.
- BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice and vanilla; mix well. Pour over crust.
- DROP strawberry mixture by spoonfuls over batter. Gently swirl with knife or spatula.
- BAKE 25 to 30 minutes or until center is set. Cool. Chill. Cut into bars.
STRAWBERRY SWIRL CHEESECAKE
A fantastic 2 layer cheesecake with a dramatic swirl pattern on top. Heavy and rich, this recipe is NOT for the dieters! The original recipe came from a Taste of Home magazine but after it became my boyfriends favorite, it evolved into my own version with a few changes.
Provided by Miss Karyn
Categories Cheesecake
Time 3h45m
Yield 1 Cheesecake, 12-16 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl combine flour, sugar, and lemon peel.
- Cut in butter until crumbly. Using a pastry cutter works well. I have had luck in other recipes using a food processor, but have not yet tried it with this recipe.
- Pat dough onto the bottom and about 1 inch up the sides of a greased 9 inch springform pan.
- Place on baking sheet and bake for 15-20 minutes at 325 degrees until lightly browned. Cool on a wire rack.
- In a large mixing bowl, beat the cream cheese, sugar, flour, and heavy whipping cream until smooth.
- Add the eggs and beat on a low speed just until combined.
- Beat in lemon juice and vanilla just until blended.
- Pour 2 1/2 cups batter into a bowl and set aside.
- Stir pureed strawberries and food coloring if desired into the remaining batter. If you would like to use pureed strawberries for the topping, use only 3/4 cup of the strawberries and reserve the rest. Personally, I do NOT use pureed strawberries for the topping since I have found that the strawberry jelly comes out much prettier. So, I add the whole cup of pureed strawberries to the batter at this point.
- Pour the strawberry batter into the crust.
- Place your pan on a double thickness of heavy duty foil (about 16 inches square) and wrap securely about the pan.
- Place your foil wrapped pan in a large baking pan and add about 1 inch of hot water to larger pan.
- Bake for 35 minutes (still at 325).
- Remove from oven and carefully pour reserved vanilla batter over the bottom layer.
- Now, the swirl part of the recipe! If you reserved pureed strawberries for this, then use those. If not, get out a small bowl and combine the strawberry jelly, water, and red food coloring if desired. Combine until you have a smooth mixture.
- For either pureed strawberries or strawberry jelly, use a spoon to add about 1/2 teaspoon spoonfuls over the top of the cheesecake.
- Using a knife, carefully cut through only the top layer to swirl the topping. I try to start at the outside and cut through every dollop of strawberry in a spiral that ends at the center.
- Bake for 40-50 minutes until center is almost set.
- DO NOT REMOVE FROM OVEN. Just turn the oven off! Leave your cheesecake in the oven for an hour to allow it to cool very slowly. (cooling a cheesecake too fast leads to cracking!).
- Remove the cheesecake from the oven and from the water bath. Take a knife and carefully run it around the edge of the pan to loosen.
- Cool for an additional hour on a wire rack then put in the fridge UNCOVERED overnight. (covering your cheesecake will lead to condensation on the top of the cheesecake).
Nutrition Facts : Calories 513, Fat 36.8, SaturatedFat 22.6, Cholesterol 177.4, Sodium 303, Carbohydrate 37.5, Fiber 0.7, Sugar 24.3, Protein 9.5
STRAWBERRY CREAM CHEESE SWIRL CAKE
This is a buttery cake topped with cream cheese-strawberry swirl, the cake can be baked in a 10-inch springform pan also, and is prepared totally on a food processor, the sour cream may be replaced with buttermilk.
Provided by Kittencalrecipezazz
Categories Dessert
Time 55m
Yield 9-12 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees.
- Set oven rack to second-lowest position.
- Grease a 13 x 9-inch baking pan.
- To make the cheesecake topping: in a food processor, blend all ingredients for 1 minute until smooth; remove to a bowl.
- In the processor without cleaning the bowl, add in 1/2 cup butter and 1-1/3 cups sugar; blend until smooth (about 1 minute).
- Add in vanilla, lemon extract, eggs, sour cream and blend well (about 30 seconds).
- Add in flour, salt, baking powder, baking soda; blend to make a smooth batter (about 30 seconds).
- Spoon batter into prepared baking pan.
- Spoon on cream cheese mixture topping (don't worry if there are open spaces).
- Drop jam dollups by teaspoonfuls over cake and cream cheese areas.
- Swirl the jam and the cream cheese topping to make a gentle marble effect.
- Bake for 35-40 minutes, or until cake is set and the topping seems dry.
- Cool completely and dust with powdered sugar.
Nutrition Facts : Calories 574.3, Fat 23.7, SaturatedFat 14.3, Cholesterol 131, Sodium 387.1, Carbohydrate 82.4, Fiber 1.3, Sugar 47.1, Protein 8.5
STRAWBERRY SWIRL CAKE
Make and share this Strawberry Swirl Cake recipe from Food.com.
Provided by Vino Girl
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F
- Grease two 8 or 9 inch round cake pans; set aside.
- Prepare cake batter as directed on package.
- Pour half of the batter into medium bowl.
- Add dry gelatin mix; stir until well blended.
- Spoon half of the white batter and half of the pink batter, side by side, into each prepared pan.
- Lightly swirl batters together using a teaspoon. (Do not overswirl.)
- Bake 30 minutes.
- Cool 30 minutes in pans. Remove to wire racks; cool completely.
- Mix sour cream and powdered sugar in medium bowl until well blended.
- Gently stir in whipped topping.
- Place one of the cake layers on serving plate; spread top with 1 cup of the whipped topping mixture.
- Top with 1 cup of the strawberries and remaining cake layer.
- Spread top and side of cake with remaining whipped topping mixture.
- Top with remaining 1/2 cup strawberries just before serving.
- Store leftover cake in refrigerator.
Nutrition Facts : Calories 294.1, Fat 15.4, SaturatedFat 5.7, Cholesterol 23.8, Sodium 259.6, Carbohydrate 36.8, Fiber 0.6, Sugar 27.7, Protein 3.2
SWIRL BROWNIES
Use semisweet chocolate chips to create these dense, fudgy brownies that are streaked with a cheesecakelike swirl. Stored in an airtight container at room temperature, they will stay moist and flavorful for up to two days. Serve warm or at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 9
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Lightly butter an 8-by-8-inch glass baking dish, and set aside. Into a medium bowl, sift together flour, salt, and baking soda; set aside.
- Make chocolate batter: In a large heatproof bowl set over a pan of simmering water, heat 1/2 cup butter and 1/2 cup chocolate chips until they are melted. Remove from heat, and stir in 1 cup sugar. Add half the flour mixture, and stir to combine. Add the whole eggs and 2 teaspoons vanilla, and stir to combine. Mix in remaining flour mixture until it is well combined. Measure out 1/2 cup batter, and set aside.
- Make cream-cheese batter: In the bowl of a food processor fitted with the metal blade, combine the cream cheese, remaining 1/4 cup sugar, remaining 2 tablespoons butter, the egg yolks, and remaining 3/4 teaspoon vanilla. Process until mixture is smooth and well combined. Transfer to a medium bowl. Stir in remaining 1/2 cup chocolate chips.
- Pour chocolate batter into the prepared baking dish. Spoon the cream-cheese mixture over the chocolate batter, spreading it in an even layer to the edges with an offset spatula. Top with reserved 1/2 cup chocolate batter. Run a knife through the mixture to swirl, as desired. Bake until golden brown and the center is set when touched with your finger, 45 to 50 minutes. Transfer baking dish to a wire rack to cool. Cut into squares, and serve.
STRAWBERRY SWIRL CHEESECAKE
Make and share this Strawberry Swirl Cheesecake recipe from Food.com.
Provided by Tantric1
Categories Dessert
Time 2h20m
Yield 1 9 inch cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes.
- In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/ cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.
- In a mixing bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, one at a time, beat on low just until combined. Scraping down bowl after each. Blend in each tablesoon of flour until just mixed, on LOW speed.
- Pour half of the cream cheese mixture over crust. Drop half of the reserved strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top.
- With a knife, cut through top layer only to swirl strawberry sauce.
- Wrap springform pan in aluminum foil so that the foil comes up all the way to the top edge of the pan. Set cheesecake inside of larger pan that allows for water bath to come up 1 inch on sides of cheesecake pan. Add VERY hot water to come up 1 nch on spring form pan.
- Bake at 350 degrees F for 70-80 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.
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