Strawberry Swirl Cheesecake
So, as you may already be aware if you follow me on Instagram, I made this cheesecake for a café here in Berlin last weekend. I was sort of excited about it (GAAAAAH!). Just a little.
It was approximately 1 million degrees and humid outside that day, and the cheesecake, strawberries, and I were all sweating furiously as I made the tanggapan touches before dropping it off at the café. I now know why pregnant women aren’t supposed to complain when they experience prolonged sweatshirt weather in June and that they should be careful what they wish for
After Samuel and I dropped the cheesecake off at the café, we decided to go for a swim at Schlachtensee. I second guessed myself all the way there. Would the strawberry roses hold up on this hot day? Did they even actually look like roses at all? Was the cheesecake creamy enough? Would the Germans even like an American style cheesecake? Could I ever sell cheesecakes at our own café someday if they all turned out this pathetic every time?
“Have a nice day,” he said, and then he was gone.
So, that is the story of how I made three strawberry cheesecakes last weekend. I hope you make one or two yourself. Making the strawberry roses was actually really easy and made it look really awesome, if I do say so myself (yes, my confidence is back).
- Strawberry Swirl Cheesecake
- 13 whole graham crackers (1/2 box) or 200g (Leibnitz Vollkorn Butterkeks in Germany)
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons melted butter (28g)
- 1 tablespoon vanilla
- 3 packages cream cheese, softened (675g)
- 1 cup sour cream (225g)
- 1 1/4 cups sugar (280g)
- 2 tablespoons corn starch
- 4 eggs, lightly beaten
- 1/3 cup strawberry jam, preferably homemade (100g)
- Fresh strawberries and mint or basil
- Preheat the panggangan to 300ºF (150ºC). Grease a 10 inch (25 cm) springform pan and line the bottom and sides with parchment paper.
- Crush the graham crackers (I used a food processor so they would be very fine). Add the salt, sugar, and butter and mix well. Pour mixture into prepared pan. Press some of the mixture firmly up against the sides with your fingers, then use a glass with a flat bottom to press the rest into the bottom. Refrigerate while you prepare the filling.
- In a large mixing bowl combine the cream cheese (make sure it’s softened!), sour cream, and sugar. Beat for a few minutes until the sugar is dissolved. Add the eggs and vanilla and beat just until combined. Pour over the crust in the pan.
- Warm up the jam in the microwave until liquidy. Drop little spoonfuls around the top of the cheesecake and then swirl them with a toothpick.
- Put the cheesecake on the baking sheet and wrap the sides with two damp dish towels to prevent the outside of the cheesecake from cooking too quickly. Don’t worry, the towels won’t burn if they’re damp. Just soak them in water and ring them out before you put them in the oven.
- Bake for 2 hours. Remove from the panggangan and cool on the counter for about 1-2 hours before refrigerating. Refrigerate for 6 hours or overnight.
- To cut the strawberries into roses, cut 4-5 petals on the outside of the berry first. Make sure you follow the shape of the strawberry when you cut. Then cut one more layer of petals. Then cut the center into a spiral. You can find a tutorial here.
- Use bakteri or mint leaves to complete your decor. Enjoy.