Strawberry Swirl Cheesecake

This velvety cheesecake with the fresh strawberry sauce is a gorgeous treat for Mother's Day, Spring celebration or any special occasion. It has a gluten free crust, low fat cream cheese, sour cream, just enough sugar to make it perfectly sweet with a hint of slight tang and strawberry puree. It is not only stunning, it tastes amazing. 

This is so simple to make, approximately one and half hour prep/baking time then 3-4 hours chilling time. No water bath needed when I swirl the top with anything. It cracks obviously but it doesn't look unpleasant though. Decorate  with whipped cream cheese frosting to make it look extra special. I like to use gluten free cake type crust but feel free to use traditional graham crackers crust. You can make this cake couple of days ahead before serving. 

Ingredients~
For the crust~
1 1/4 cups finely ground graham crackers
2 tbsp melted unsalted butter
1 tbsp. milk

Or
1/2 cup oat flour
1 tsp tapioca flour
1/2 tsp baking powder
1 tsp pure vanilla extract
2 eggs
1/4 cup sugar
2 tbsp salted butter

For the sauce~
2 cups fresh strawberry puree
1/2 cup sugar

Filling~
3 (8-ounce) 1/3 less fat cream cheese softened (at room temperature)
3 eggs( at room temperature)
3/4 -1 cup sugar
1 tbsp corn starch or tapioca flour
1 cup light sour cream (at room temperature)
3 tsp pure vanilla extract
1 cup strawberry sauce
1 cup sliced strawberry

For the whipped cream cheese frosting~
1/2 cup super cold heavy cream
4 oz. low fat cream cheese, at the room temperature
1- 1 1/2 tbsp powdered sugar


Method~
In a medium saucepan add strawberry puree and sugar.  Bring to a boil over medium heat and cook for about 25-30 minutes or until saucy consistency. Let it cool for a while.

For the graham cracker crust, preheat the oven to 350 degrees Fahrenheit . In a mixing bowl combine graham crackers, milk and butter until evenly moistened. Press crumb mixture over bottom of a parchment lined 8-inch round or 7 inch heart shaped spring-form pan. Bake for 10 minutes.

For the oat crust, preheat the oven to 350 degree Fahrenheit. In a large bowl beat the melted butter and sugar first then add in eggs, one at a time. In a separate bowl sift the oat flour, tapioca flour and baking powder, then gently fold in the egg mixture until just combined. Do not over mix! Pour the mixture into the parchment lined 8-inch round or 7 inch heart shaped spring-form pan. Bake for 20 minutes or until tooth pick inserted comes out clean. Cool on a wire rack.

For the filling,  mix cream cheese, sour cream, sugar, Vanilla extract and eggs until just smooth but do not over mix. Pour 1/2 of the batter into the cake crust. Drop 1/4 spoonful of strawberry sauce over the batter and swirl with a knife or a tooth pick. Repeat the same process with remaining batter and sauce. 

Place the pan on a cookie sheet and bake it for 50 minutes until surface set but still jiggly in the middle. Remove the cheesecake from the oven and let it cool completely on a wire rack. Run a blunt knife around edge of the spring form pan. Remove and transfer to a cake plate. Cover and refrigerate for 3-4 hours.

While cheesecake is being chilled prepare the frosting. Chill a medium bowl and wire whisk or electric beater attachment for at last half an hour then whip the heavy whipping cream and powdered sugar until stiff peaks form. In another bowl beat cream cheese  until smooth. Fold in the whipped cream into the cream cheese. Using a piping bag or ziplock bag pipe the whipped cream cheese around the edges of the cheesecake. Enjoy and Happy Mother's Day!!

                   Try these cakes as well.