Friday, May 27, 2011
Pretty swirls of pink run through this mousse-like cheesecake. It is lighter and fluffier than most cheesecakes, making it a perfect spring dessert. This makes use of the fresh strawberries available this time of year. However, feel free to use frozen berries (thaw and drain excess water first) or raspberries or blueberries or a mixture. The only change I would recommend to the recipe is that rather than dropping the strawberry topping all on top before swirling it in, I would alternate the layers between cheesecake, pureed berries, cheesecake, berries, for a better distribution of strawberry throughout. Strawberry Marble Cheesecake9" Cake | adapted from Cooking Light3/4 cup graham cracker crumbs 1/3 cup sugar1/3 cup melted butter 2 cups cottage cheese, well drained 1/4 cup flour 2 cups (16 ounces) light cream cheese, well softened 1/2 cup sugar 2 teaspoons vanilla extract 3 eggs 1/2 cup strawberries 1 teaspoon water 1. Preheat oven to 450 degrees F. Combine graham crackers with 1/3 cup sugar and 1/3 cup butter. Press into bottom of a 9-inch springform pan. 2. Place cottage cheese in a food processor, and process until smooth. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cream cheese, and sugar in a large bowl; beat with a mixer at low speed until smooth. Beat in cottage cheese and vanilla. Add eggs 1 at a time, beating well after each addition. Pour cheese mixture into prepared pan. 3. Combine strawberries and water in a blender, and process until smooth. Swirl strawberry mixture into cheese mixture using the tip of a knife. Bake at 450 degrees F for 15 minutes. Reduce oven temperature to 250 degrees F (do not remove cheesecake from oven); bake an additional 45 minutes or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven; run a knife around the outside edge. Cool to room temperature then cover and chill fully - overnight is best.