Corie asked in Food & DrinkCooking & Recipes · 1 decade ago

i am looking for a strawberry swirl cheesecake recipe with out sour cream.?

6 Answers

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  • 1 decade ago
    Best Answer

    Strawberry Swirl Cheesecake

    CRUST

    6 chocolate graham crackers or plain graham crackers

    4 tablespoons butter, melted

    FILLING

    3 (8 ounce) packages cream cheese, softened

    1 cup sugar

    3 eggs

    1 egg yolk

    3 tablespoons all-purpose flour

    1 teaspoon vanilla extract

    3 tablespoons heavy cream

    8 strawberries

    Preheat the oven to 400 degrees. To make the crust, crush the graham crackers in a blender or food processor, then add the melted butter. Press the mixture firmly and evenly into the bottom of an 8-inch springform pan. Tightly line the outside of the bottom of the pan with tinfoil.

    In the bowl of an electric mixer, whip the cream cheese until it's smooth and fluffy. Add the sugar and blend well. Add the eggs and the yolk, one at a time, mixing well with each addition. Blend in the flour, vanilla extract and cream, then mix until smooth. Pour the batter evenly over the crust.

    Puree the strawberries and dot the mixture over the top. Using a small rubber spatula, gently swirl the puree into the batter.

    Place the pan in a large baking dish. Fill the baking dish with warm water halfway to the top of the cheesecake pan and place in the oven. Bake for 10 minutes, then reduce the heat to 250 degrees. Bake for an additional hour and 30 minutes or until a knife inserted into the middle comes out clean. Once the cheesecake is cooled, refrigerate it covered overnight.

  • Anonymous
    1 decade ago

    HERE IT IS!!!

    Strawberry Swirl Cheesecake

    >>This cheesecake, perfect for eating the day after you make it, has a beautiful, swirled top...

    CRUST

    6 chocolate graham crackers or plain graham crackers

    4 tablespoons butter, melted

    FILLING

    3 (8 ounce) packages cream cheese, softened

    1 cup sugar

    3 eggs

    1 egg yolk

    3 tablespoons all-purpose flour

    1 teaspoon vanilla extract

    3 tablespoons heavy cream

    8 strawberries

    Preheat the oven to 400 degrees. To make the crust, crush the graham crackers in a blender or food processor, then add the melted butter. Press the mixture firmly and evenly into the bottom of an 8-inch springform pan. Tightly line the outside of the bottom of the pan with tinfoil.

    In the bowl of an electric mixer, whip the cream cheese until it's smooth and fluffy. Add the sugar and blend well. Add the eggs and the yolk, one at a time, mixing well with each addition. Blend in the flour, vanilla extract and cream, then mix until smooth. Pour the batter evenly over the crust.

    Puree the strawberries and dot the mixture over the top. Using a small rubber spatula, gently swirl the puree into the batter.

    Place the pan in a large baking dish. Fill the baking dish with warm water halfway to the top of the cheesecake pan and place in the oven. Bake for 10 minutes, then reduce the heat to 250 degrees. Bake for an additional hour and 30 minutes or until a knife inserted into the middle comes out clean. Once the cheesecake is cooled, refrigerate it covered overnight.

  • 1 decade ago

    INGREDIENTS:

    CRUST:

    6 chocolate or plain graham crackers

    4 tbsp. butter, melted

    FILLING:

    3 8-oz. pkgs. cream cheese, softened

    1 cup sugar

    3 eggs

    1 egg yolk

    3 tbsp. all-purpose flour

    1 tsp. vanilla extract

    3 tbsp. heavy cream

    8 strawberries

    1. Preheat the oven to 400 degrees. To make the crust, crush the graham crackers in a blender or food processor, then add the melted butter. Press the mixture firmly and evenly into the bottom of an 8-inch springform pan. Tightly line the outside of the bottom of the pan with tinfoil.

    2. In the bowl of an electric mixer, whip the cream cheese until it's smooth and fluffy. Add the sugar and blend well. Add the eggs and the yolk, one at a time, mixing well with each addition. Blend in the flour, vanilla extract and cream, then mix until smooth. Pour the batter evenly over the crust.

    3. Puree the strawberries and dot the mixture over the top. Using a small rubber spatula, gently swirl the puree into the batter.

    4. Place the pan in a large baking dish. Fill the baking dish with warm water halfway to the top of the cheesecake pan and place in the oven. Bake for 10 minutes, then reduce the heat to 250 degrees. Bake for an additional hour and 30 minutes or until a knife inserted into the middle comes out clean. Once the cheesecake is cooled, refrigerate it covered overnight. Makes 8 to 10 servings.

    http://jas.familyfun.go.com/recipefinder/display?i...

    ...jj

  • 1 decade ago

    Here is the one I use:

    2 1/2 cups Graham cracker crumbs

    4 oz. Butter, melted

    1 tbsp. Sugar

    1 lb. Cream cheese, softened

    4 each Eggs, large

    1 cup Sugar, granulated

    2 tsp. Vanilla

    2/3 cup Strawberry puree

    Method:

    Preheat oven to 325 degrees F. Combine crumbs, butter and sugar. Mix until crumbs stay together when pressed. Place crumbs in a 9-inch cake or spring form pan. Press crumbs evenly over the bottom of the pan and half way up the sides of the pan. Bake crumb crust at 325 degrees F. for 7 -8 minutes. Remove and cool.

    In a mixer, combine cream cheese, sugar and vanilla. Mix until fluffy. Mix in eggs, one at a time, until well incorporated. Divide this mixture into two parts. Add the strawberry puree to one-half of the cream cheese mixture and mix well. Pour white cream cheese batter into cooled crumb crust and drizzle in the strawberry cream cheese batter. Swirl with a knife to create marble effect. Place in oven and bake at 325 degrees F. for 1 hour to 1 hour fifteen minutes . Remove and cool. Place cheesecake under refrigeration and chill well before service.

    Source(s): Personal Experiance and I'll tell ya its GOOD!
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  • 1 decade ago

    STRAWBERRY GLAZED CHEESECAKE

    CRUST:

    1 3/4 c. fine graham cracker crumbs (about 20)

    1/4 c. finely chopped walnuts (opt.)

    1/2 c. butter, melted

    1/2 tsp. cinnamon

    FILLING:

    3 well-beaten eggs

    1/2 c. sugar

    1/2 tsp. almond extract

    2 c. dairy sour cream

    2 (8 oz.) cream cheese

    2 tsp. vanilla

    1/4 tsp. salt

    GLAZE (opt.):

    2 c. fresh strawberries

    3/4 c. water

    2 tbsp. cornstarch

    1/2 c. sugar

    Make crust and press to sides and bottom of 9 inch springform pan. Sides should be 1 3/4 inches high.

    FILLING: Combine eggs, cream cheese, 1/2 cup sugar, vanilla, almond extract and salt. Beat until smooth. Blend in sour cream. Pour in crust. Bake at 375 degrees for 30 minutes or just until set. Chill thoroughly 4 to 5 hours. Filling will be soft.

    GLAZE: Crush 1 cup strawberries. Add water and cook 2 minutes, stirring constantly. Cook and stir until mixture is thick and clear. Cool room temperature. Halve remaining berries. Place atop chilled cheesecake. Pour glaze over. Chill 2 hours.

    STRAWBERRY CHEESECAKE

    2 c. strawberries

    1 box Jello cheesecake mix

    8 oz. Cool Whip

    1 c. water

    1 c. sugar

    6 tbsp. cornstarch

    1 box strawberry Jello

    Dash of red food coloring

    Step 1: Make cheesecake as directed, except add 1 (8 ounce) Cool Whip to cheesecake.

    Step 2: TOPPING:

    1 c. sugar

    1 c. water

    6 tbsp. cornstarch

    Strawberry Jello

    Food coloring

    2 c. fresh strawberries

    Cook sugar, water, and cornstarch on low heat until thick, then add Jello, food coloring, and strawberries. Spread topping over cheesecake. Chill until ready to serve.

    or

    CRUST

    6 chocolate graham crackers or plain graham crackers

    4 tablespoons butter, melted

    FILLING

    3 (8 ounce) packages cream cheese, softened

    1 cup sugar

    3 eggs

    1 egg yolk

    3 tablespoons all-purpose flour

    1 teaspoon vanilla extract

    3 tablespoons heavy cream

    8 strawberries

    Not the one? See other Strawberry Swirl Cheesecake Recipes

    < 4 hours Cheesecakes

    Strawberries Cheesecakes

    Preheat the oven to 400 degrees. To make the crust, crush the graham crackers in a blender or food processor, then add the melted butter. Press the mixture firmly and evenly into the bottom of an 8-inch springform pan. Tightly line the outside of the bottom of the pan with tinfoil.

    In the bowl of an electric mixer, whip the cream cheese until it's smooth and fluffy. Add the sugar and blend well. Add the eggs and the yolk, one at a time, mixing well with each addition. Blend in the flour, vanilla extract and cream, then mix until smooth. Pour the batter evenly over the crust.

    Puree the strawberries and dot the mixture over the top. Using a small rubber spatula, gently swirl the puree into the batter.

    Place the pan in a large baking dish. Fill the baking dish with warm water halfway to the top of the cheesecake pan and place in the oven. Bake for 10 minutes, then reduce the heat to 250 degrees. Bake for an additional hour and 30 minutes or until a knife inserted into the middle comes out clean. Once the cheesecake is cooled, refrigerate it covered overnight

  • 1 decade ago

    Strawberry Swirl Cheesecake

    10 oz. of strawberries

    1 1/2 tsps of cornstarch

    1 1/4 cups of graham cracker crumbs

    2 tbsps of sugar

    1/3 cup of melted butter

    3 pkgs of cream cheese (softened)

    3 eggs

    1/4 cup of lemon juice

    1 can of condensed milk

    Few drops of red food coloring (optional)

    Method:

    1. In a blender, combine strawberries and cornstarch; blend until smooth. Pour the mixture into a saucepan over medium heat and stir until thickened. Add food coloring, if desired. Reserve 1/3 cup of the mixture and cool. Chill remaining mixture.

    2. Preheat oven to 325 degrees. Combine crumbs, sugar, and butter. Press onto bottom of 9''spring form pan. Set aside.

    3. In a bowl, mix cream cheese until fluffy. Add condensed milk and beat until smooth. Add eggs one at a time. Add lemon juice. Mix well.

    4. Spoon half of the batter into the pan. Spoon half of the reserved strawberry mixture in small amounts over batter. Repeat ending with strawberry mixture.

    5. With a knife cut through the batter to create a marble effect. Bake for 50 minutes or until center is set. Cool and chill overnight. Serve with strawberry sauce.

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