#STRAWBERRY SWIRL CHEESECAKE HOW TO#
#STRAWBERRY SWIRL CHEESECAKE PRO#

Then, move a knife or toothpick around the top to make the swirl effect. If the jam is already at room temperature, spoon some of it on top of the filling, leaving some white gaps.

Take the prepared base out of the fridge and pour the cream cheese mixture on top, use the spatula to cover it evenly.Using a spatula, fold the whipped cream into the cream cheese mixture. In a different bowl, beat the cold heavy cream into soft peaks.Once the boiled water mixed with gelatine that you had set aside has cooled to room temperature, combine it with the cream cheese mixture.Then add vanilla extract and powdered erythritol, and mix to combine. Using an electric mixer, mix cream cheese until smooth and creamy. Let it cool to room temperature while you make the filling. If the mixture does not fill that space, it's done. To know when your jam is ready, run a spoon along the bottom of the saucepan. Reduce heat to low, and simmer for about 10 minutes, or until it thickens. Once it starts to boil, add two tbsp of powdered sweetener. In a small saucepan over medium heat, add the chopped strawberries and water.Refrigerate, and move onto the next step. Extend the dough to cover the bottom evenly, pressing down with the bottom of a glass if necessary. Once you get a soft dough, place it in the prepared tray. Add in the softened butter, and use your hands to combine ingredients. Mix almond flour and powdered erythritol into a medium bowl.Pour 1/4 cup boiling water into a glass measuring cup and add 2 teaspoons gelatin powder.Prepare an 8вЂ™вЂ™ square tray with parchment paper.Move the end of a butter knife or use a toothpick through the jam to make the swirl effect. If the jam is at room temperature, spoon some of it on top of the filling, leaving some white gaps. Use the spatula to cover and even layer over the base. Then pour the creamy cheesecake filling over the prepared base. Sometimes it helps to use beaters that have been placed in the freezer until itвЂ™s time for use. Room temperature cream will not thicken to form peaks.

#STRAWBERRY SWIRL CHEESECAKE PRO#

Pro Tip: Cream has to be cold in order for it to peak when whipped. In a different bowl, beat the cold heavy whipping cream on medium speed until it forms soft peaks. Once the boiled water mixed with gelatine that you had set aside initially, has cooled to room temperature вЂ“ combine it with the cheesecake mixture. Mix the cream cheese until its smooth and creamy. Make the Filling: Place the cream cheese into a large bowl (if using an electric mixer or hand mixer) or the bowl of a stand mixer. Remove the homemade strawberry jam from the heat and set aside, allowing it to cool to room temperature while you make the filling. If the mixture does not fill that space, itвЂ™s done. Pro Tip: To know when your jam is ready, run a spoon along the bottom of the saucepan. Reduce to low heat, and simmer for about 10 minutes, or until it thickens. Make the Strawberry Sauce: In a small saucepan over medium heat, add the chopped strawberries and water. Extend the crust mixture to cover the bottom evenly, pressing down with the bottom of a glass might be the best way. Once you get a soft dough, place it in the prepared pan (baking dish). Make the Cheesecake Base: Mix the almond flour and powdered erythritol into a medium bowl. This is also the time to place your handheld mixer beaters into the freezer, as IвЂ™ll explain below. Mix until gelatine dissolves, and set aside to cool. Prep the filling by placing boiling water into a glass measuring cup and the gelatine powder. Prepare an 8вЂ™вЂ™ square baking pan with parchment paper.

#STRAWBERRY SWIRL CHEESECAKE HOW TO#

How to Make No Bake Strawberry Swirl Cheesecake

Strawberry swirl cheesecake