Strawberry Swirl Cheesecake by @millsandbuns

48 min
Medium

8 servings

🍪

120 g

Crushed Biscuits

🧈

30 g

Butter

🧀

300 g

Cream Cheese

🍬

50 g

Caster Sugar

🥛

120 ml

Cream

🥫

200 g

Condensed Milk

🌽

8 g

Corn Flour

🌼

5 ml

Vanilla Extract

🍓

150 g

Strawberry Compote

Preparation Steps

  1. Step 1/12

    Preheat the oven to 160°C (320°F). Place the roasting pan on the oven rack and heat enough water for a water bath.

    water
    🍲roasting pan

  2. Step 2/12

    Combine 120 g crushed biscuits with 30 g melted butter in a mixing bowl until the crumbs are evenly moistened.

    crushed biscuits
    melted butter
    🥣mixing bowl
    🥄rubber spatula

  3. Step 3/12

    Press the biscuit mixture firmly and evenly into the base of the 7-inch springform pan.

    crushed biscuits
    melted butter
    🍰7-inch springform pan

  4. Step 4/12

    Whisk 300 g cream cheese with 120 ml fresh cream in a clean mixing bowl until smooth and creamy.

    cream cheese
    fresh cream
    🥣mixing bowl
    🥄whisk

  5. Step 5/12

    Stir 200 g sweetened condensed milk and 50 g caster sugar into the cream cheese mixture until fully combined.

    sweetened condensed milk
    caster sugar
    🥣mixing bowl
    🥄rubber spatula

  6. Step 6/12

    Mix in 1 teaspoon vanilla extract and 1 tablespoon corn flour until the filling is smooth with no visible lumps.

    vanilla extract
    corn flour
    🥣mixing bowl
    🥄whisk
    🥄measuring spoons

  7. Step 7/12

    Pour the cheesecake filling over the prepared biscuit base. Add the 150 g strawberry compote in small batches over the surface.

    strawberry compote
    🍰7-inch springform pan
    🥄rubber spatula

  8. Step 8/12

    Gently drag a knife through the filling and strawberry compote to create a marbled swirl pattern.

    strawberry compote
    🔪knife
    🍰7-inch springform pan

  9. Step 9/12

    Place the springform pan in the roasting pan. Pour hot water around it to create a water bath reaching about halfway up the pan sides.

    water
    🍰7-inch springform pan
    🍲roasting pan

  10. Step 10/12

    Bake the cheesecake at 160°C (320°F) for 25 to 30 minutes, until the edges are set and the center still has a slight wobble.

    🍰7-inch springform pan
    🍲roasting pan

  11. Step 11/12

    Remove the cheesecake from the water bath and cool it completely at room temperature before chilling.

    🍰7-inch springform pan

  12. Step 12/12

    Refrigerate the cooled cheesecake for at least 4 hours before removing the pan sides and slicing into 8 portions.

    🍰7-inch springform pan
    🔪knife

Composition

Ingredients

Types

Grains, Baking, Dairy, Sweeteners, Flavorings, Fruit, Preserves

Ingredients

Crushed biscuits, Butter, Cream cheese, Caster sugar, Cream, Condensed milk, Corn flour, Vanilla extract, Strawberry compote

Allergens

Gluten, Milk, Corn

Dietetics

Dietary regimen

Vegetarian, Egg-Free

Calories

475 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 47g, Sugars: 38g, Fat: 29g, Saturated Fat: 17g, Fiber: 1g

Nutritional Information

Minerals

Calcium: 170mg, Sodium: 310mg, Potassium: 210mg

Vitamins

Vitamin A: 230mcg, Vitamin C: 5mg

Preparation

Time Information

Preparation

20 minutes

Cooking

28 minutes

Overall

48 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

7-inch springform pan, mixing bowl, whisk, rubber spatula, measuring spoons, roasting pan, knife

Appliances

oven, refrigerator

Type

Type

Type Of Dish

Dessert, Cake

Occasions

Spring, Summer, Birthday, Celebration, Afternoon Tea, Dinner Party

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

American, Western

Geographic

to inform

Various

Aspect

Texture

Creamy, Smooth, Silky, Crumbly, Soft

Flavors

Sweet, Tart, Fruity, Creamy, Buttery, Vanilla

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Cool only until completely cooled,Do not leave out longer than 2 hours), fridge : 4 days (Store covered in an airtight container,Keep at 4°C (40°F) or below), freezer : 60 days (Wrap individual slices tightly,Freeze in an airtight container,Thaw overnight in the refrigerator)