Cooking, I hazz it!
Made a nice Strawberry swirl cheesecake this weekend!!
Close up; Heart shaped strawberry's surrounding Mj's initials :)
If you want to make it yourself:
Strawberry Swirl Cheesecake
Ingredients
* 1-1/4 cups(160 grams) all-purpose flour
* 1 tablespoon sugar
* 1 teaspoon grated lemon peel
* 1/2 cup(113 grams) cold butter, cubed
*
FILLING:
* 4 packages (total of 960 grams) cream cheese, softened
* 1-1/3 (171 grams)cups sugar
* 2 tablespoons all-purpose flour
* 2 tablespoons heavy whipping cream
* 4 eggs, lightly beaten
* 1 tablespoon lemon juice
* 2 teaspoons vanilla extract
* 1 cup(340grams) pureed fresh strawberries, divided
* 8 to 10 drops red food coloring, optional
Directions
* In a small bowl, combine the flour, sugar and lemon peel; cut in butter until crumbly. Pat dough onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 325°(160 degrees) for 15-20 minutes or until lightly browned. Cool on a wire rack.
* In a large bowl, beat the cream cheese, sugar, flour and cream until smooth. Add eggs; beat on low speed just until combined. Beat in lemon juice and vanilla just until blended. Pour 2-1/2 cups batter into a bowl; set aside.
* Stir 3/4 cup(255 grams) pureed strawberries and food coloring if desired into remaining batter. Pour into crust. Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan. Place 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 almost set. Remove 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.
Close up; Heart shaped strawberry's surrounding Mj's initials :)
If you want to make it yourself:
Strawberry Swirl Cheesecake
Ingredients
* 1-1/4 cups(160 grams) all-purpose flour
* 1 tablespoon sugar
* 1 teaspoon grated lemon peel
* 1/2 cup(113 grams) cold butter, cubed
*
FILLING:
* 4 packages (total of 960 grams) cream cheese, softened
* 1-1/3 (171 grams)cups sugar
* 2 tablespoons all-purpose flour
* 2 tablespoons heavy whipping cream
* 4 eggs, lightly beaten
* 1 tablespoon lemon juice
* 2 teaspoons vanilla extract
* 1 cup(340grams) pureed fresh strawberries, divided
* 8 to 10 drops red food coloring, optional
Directions
* In a small bowl, combine the flour, sugar and lemon peel; cut in butter until crumbly. Pat dough onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 325°(160 degrees) for 15-20 minutes or until lightly browned. Cool on a wire rack.
* In a large bowl, beat the cream cheese, sugar, flour and cream until smooth. Add eggs; beat on low speed just until combined. Beat in lemon juice and vanilla just until blended. Pour 2-1/2 cups batter into a bowl; set aside.
* Stir 3/4 cup(255 grams) pureed strawberries and food coloring if desired into remaining batter. Pour into crust. Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan. Place 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 almost set. Remove 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.