Strawberry Swirl Cheesecake

On Father's Day, Dr. C wanted to "keep it simple" and just grill some homemade burgers, make some fries in the big fryer, have some grilled mushrooms, and a cheesecake for dessert.

Our Father's Day Burger and Fries

I'm not sure if "simple" was the right word for it all, but it sure was tasty!

We tried a new recipe for the cheesecake from Junior's Cheesecake Cookbook.  It was fabulous, but a bit time consuming.  Let's just say it's a bad idea to start making this cheesecake at 10:30PM the night before Father's Day when you have to get up at 6AM for early morning church meetings. 

Despite the lack of sleep, it was definitely worth the effort.

Strawberry Swirl Cheesecake
from Junior's Cheesecake Cookbook by Alan Rosen and Beth Allen

Makes One 9-inch Cheesecake, about 2 1/2 inches high

For the Sponge Cake Crust:
1/3 cup sifted cake flour
3/4 teaspoon baking powder
pinch of salt
2 extra-large eggs, separated
1/3 cup sugar
1 teaspoon pure vanilla extract
2 drops pure lemon extract
2 Tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar

For the Cheesecake:
10oz. (about 1 cup) dry-pack frozen whole strawberries (unsweetened, not in syrup), thawed & drained well
5 Tablespoons cornstarch
Three 8oz. packages cream cheese (use only full fat) at room temperature
1 1/3 cups sugar
1 Tablespoon pure vanilla extract
2 extra-large eggs
2/3 cup heavy or whipping cream, plus 1 Tablespoon for brushing
1 quart large ripe fresh strawberries

Directions:
1. Preheat oven to 350 degrees and generously butter the bottom and sides of a 9-inch springform pan.  Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.

2. In a small bowl, sift the flour, baking powder, and salt together.

3. Beat the egg yolks in a large bowl with an electric mixer on high for 3 minutes.  With the mixer running, slowly add 2 Tablespoons of the sugar and beat until thick light yellow ribbons form, about 5 minutes more.  Beat in the extracts.

4. Sift the flour mixture over the batter and stir it in by hand, just until no more white flecks appear.  Now, blend in the melted butter.

5. For this step, make sure your mixing bowl and beaters are very clean--if even a little fat is left, this can cause the egg whites not to whip.   Now, Put the egg whites and cream of tartar into the bowl and beat with the mixer on high until frothy.  Gradually add the remaining sugar and continue beating until stiff peaks form (the whites will stand up and look glossy, not dry).  Fold about one-third of the whites into the batter, then the remaining whites.  Don't worry if you still see a few white specks, as they'll disappear during baking.

6. Gently spread out the batter over the bottom of the pan, and bake just until set and golden (NOT wet or sticky), about 10 minutes.  Touch the cake gently in the center.  If it springs back, it's done.  Watch carefully and don't let the top brown.  Leave the crust in the pan and place on a wire rack to cool.  Leave the oven on while you prepare the batter.

7. Pulse the thawed strawberries in your food processor or blender until smooth (you need 3/4 cup of strawberry puree).  Stir in 1 Tablespoon of the cornstarch and set aside.  It will thicken slightly as it stands.

8. Put one package of cream cheese, 1/3 cup of the sugar, and the remaining 4 Tablespoons of cornstarch in a large bowl.  Beat with an electric mixer on low until creamy, about 3 minutes, scraping the bowls down several times.  Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one.  In crease the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla.  Blend in the eggs, one at a time, beating well after adding each one.  Beat in 2/3 cup of the cream just until completely blended.  Be careful not to over mix!  Gently spoon the batter on top of the crust.

9. Using a teaspoon, drop the strawberry puree in small spoonfuls on top of the batter, pushing it down slightly as you go.  Using a thin, pointed knife, cut through the batter a few times in a figure-8 design, just until red swirls appear. (Don't mix in the puree completely or the whole cake will turn pink and you'll lose the swirls.)

10. Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform.  Bake until the edges are light golden brown and the top is slightly golden tan with strawberry swirls, about 1 1/4 hours.  Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away--don't move it).  Leave the cake in the pan, cover loosely, and refrigerate until completely cold, at least 4 hours.

11.  Wash and hull fresh strawberries and slice them 1/4 inch thick from top to tip, reserving the biggest, prettiest berry for the center.

12. To serve, release and remove the sides of the springform, leaving the cake on the bottom of the pan.  Brush the top outer rim of the cake with the remaining 1 Tablespoon cream (this help the berries stay in place).  Arrange the sliced berries in a ring on top, with tips pointing outward, angling and overlapping the berries as you go.  Enjoy!

This is what Miss B looks like when you tell her that one piece of cheesecake is all she gets!