As if one layer of strawberry cheesecake isn't enough, this luscious dessert
has a second layer of vanilla cheesecake topped with strawberry puree. Swirl
the puree into the vanilla batter carefully so you don't cut into the bottom
layer of the cheesecake.
1 (10-oz.) pkg. Shortbread cookies 1/4 cup unsalted butter, melted
3 cups fresh strawberries
4 (8-oz.) pkg. Cream cheese, softened
1 1/3 cups sugar
2 tablespoons all-purpose flour
4 eggs, room temperature
2 tablespoons heavy whipping cream
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
1. Heat oven to 325°F. Wrap bottom and sides of 9-inch springform pan with
wide heavy-duty foil. Place cookies in food processor; process until finely
ground. There should be 2 1/4 cups. (Or place cookies in resealable plastic
bag; crush with rolling pin.) In medium bowl, stir together cookie crumbs
and melted butter until crumbs are evenly moistened. Press evenly into
bottom and 1 inch up sides of pan. Bake 8 minutes or until set; cool on wire
2. Place strawberries in food processor or blender; process until pureed.
Strain through fine mesh strainer into small bowl. Reserve 1 cup puree; save
remaining puree for another use, if desired.
3. In large bowl, beat cream cheese and sugar at low speed until smooth.
Beat in flour. Beat in 2 of the eggs just until combined; repeat with
remaining 2 eggs. Scrape bowl. Beat in cream, lemon juice and vanilla just
4. Reserve 2 1/2 cups batter in another medium bowl. Stir 3/4 cup of the
strawberry puree into batter in large bowl until completely blended; pour
into crust. Place pan in large shallow roasting or broiler pan. Fill with
enough hot tap water to come halfway up sides of springform pan.
5. Bake 35 minutes. Carefully slide out oven rack several inches. Pour
reserved vanilla batter evenly over cheesecake. Drizzle remaining 1/4 cup
strawberry puree over top. Pull tip of knife lightly through top of vanilla
batter to swirl strawberry puree.* Bake 20 minutes or until edges are puffed
and top is dry to the touch. (Strawberry swirl may be moist.) Center should
move slightly when pan is tapped but should not ripple as if liquid. Remove
cake from water bath; remove foil. Place on wire rack; cool to room
temperature, about 2 hours. Refrigerate at least 6 hours before serving.
(Cheesecake can be made up to 3 days ahead. Cover and refrigerate. ) Store
TIP *Cheesecake may crack slightly where the strawberry puree meets the vanilla batter. Carefully running the knife through the very top only when swirling will help this problem.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.