Strawberry Swirl Cheesecake Recipe Cheesecake Factory Add the 2 cups whole strawberries, 1 tablespoon lemon juice, and ⅓ cup granulated sugar and gently stir to combine. bring to a simmer over medium heat, stirring very occasionally. once it reaches a simmer, reduce the heat to medium low and simmer for 5 minutes. remove from the heat and let cool. Pour boiling water into the roasting pan until it comes up about 1 inch on the outside of the springform pan. bake: bake at 325 degrees fahrenheit for 1 hour and 40 minutes. turn the oven off and crack the oven door open about 1 inch. leave the cheesecake to sit in the oven for 1 hour.
Strawberry Swirl Cheesecake Recipe Cheesecake Factory Step 4: make the cheesecake filling. tmb studio. preheat the oven to 325°f. in a bowl, use a hand mixer or stand mixer to beat the cream cheese until it’s light and fluffy. gradually beat in the sweetened condensed milk. add the lemon juice, and beat well. pour in the eggs, and beat on low just until blended. Use a knife to run through the little strawberry patches to give it a swirl effect. bake for 45 50 minutes on the middle shelf of the oven. there should be a slight wobble in the centre. turn the oven off and allow the cheesecake to cool in the oven for half an hour with the door closed. Make the strawberry sauce while the crust cools. add the sliced strawberries, sugar, cornstarch and water to a medium saucepan. stir to combine. step 6. the mixture needs to cook for 10 13 minutes. mash the strawberries with a wooden spoon. stir the mixture constantly while it cooks until the sauce thickens. When the cheesecake is finished cooking, add the sour cream topping right away, smoothing out the top and place back into the oven for 5 minutes. remove cheesecake from the oven and let cool for 30 minutes before placing into the fridge for 12 to 24 hours. hull strawberries and decorate the top of the cheesecake.
Comments are closed.