Dessert with a difference: Strawberry Swirl Cheesecake
I love this Strawberry Swirl Cheesecake recipe. This is a slightly different cheesecake to the Apricot Cheesecake recipe that I have here because of the addition of condensed milk and the strawberries of course!
I have another recipe for a Frozen Strawberry Cheesecake which is also cold set and just as good as this recipe. I am a great fan of cold set cheesecakes because of how smooth and soft the texture is.
No cheesecake is easy there are always a few ingredients and a varied method. This recipe as with all cold set recipes eliminates the oven use and thus one less step in the process. I have also found this one easier to make than the Apricot Cheesecake too.
Well worth the effort, make sure there is a crowd coming to eat it, if not it will keep in the fridge. Enjoy!
200 g plain sweet biscuits
80 g butter, melted
1 tablespoon powdered gelatine
1/4 cup boiling water
2 punnets strawberries
2 tablespoons icing sugar
500 g cream cheese
395 ml can sweet condensed milk
1 teaspoon vanilla extract
Extra strawberries, halved to garnish
Line the base of a 20 cm spring form tin with baking paper. Process biscuits in a food processor until they are fine crumbs. Add the butter and process until well combined. Press firmly over the base of the tin to cover it. Chill while preparing cheese filling.
Sprinkle gelatine over the boiling water and whisk well to dissolve. Set aside.
Trim the tops from the strawberries. Puree half with the icing sugar until smooth. Set aside. Finely dice the remaining strawberries.
Place the cream cheese into the food processor and process until smooth. Add condensed milk, vanilla, and the gelatine mixture and process again until combined.
Stir in the diced strawberries and pour the mixture over the base. Using a teaspoon, drop small dollops of strawberry puree over the mixture. Save some of the puree for decoration. Drag a knife through the puree to give a swirl effect.
Refrigerate for 4 hours or until set.
To serve, remove from the tin and cut into wedges. Serve with extra puree and the extra strawberries.
Pour some boiling water into a heatproof jug and dip the knife in to make cutting slices easier.
Look for bright colored, firm strawberries with no soft patches or blemishes. Can be stored in the fridge for 2-3 days before using.
Wash strawberries before slicing away their green stalks as it will prevent water from penetrating the fruit.
To wash strawberries place into a bowl of water then lift out and drain on paper towels. Remove stalks when dry.
Sprinkle caster sugar over strawberries on the top of each slice and serve with fresh thickened cream.
Keep sealed in the refrigerator for approximately 3 days.