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RECIPE
12 INGREDIENTS 10 STEPS 2hr 15min

Strawberry Swirl Vanilla Eggless Cheesecake

Simple, festive goodness with a delicious NY-style eggless baked cheesecake. Swirl some deep-roasted strawberry puree through it for a special pop of color and flavor!
Strawberry Swirl Vanilla Eggless Cheesecake Recipe | SideChef
Simple, festive goodness with a delicious NY-style eggless baked cheesecake. Swirl some deep-roasted strawberry puree through it for a special pop of color and flavor!
Food writer, stylist, photographer, traveller, dog lover, obsessed baker, 'locavore' by design.
https://www.passionateaboutbaking.com/
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Food writer, stylist, photographer, traveller, dog lover, obsessed baker, 'locavore' by design.
https://www.passionateaboutbaking.com/
2hr 15min
Total Time
$1.66
Cost Per Serving

Ingredients

Servings
6
US / METRIC

Biscuit Base

1 1/2 cups
Digestive Biscuits
3 1/2 Tbsp

Vanilla Bean Cheesecake Filling

1 cup
Cream Cheese , room temperature
1/2 cup
Mascarpone Cheese
2/3 cup
or Hung Yogurt
2/3 cup
Sweetened Condensed Milk
1/2
Vanilla Bean Pod
scraped
2 1/2 Tbsp

Roasted Strawberry Puree

1 1/3 cups
2 Tbsp
Brown Sugar
2 Tbsp
Whiskey
or 1 Tbsp Balsamic Vinegar
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
622
FAT
39.9 g
PROTEIN
10.2 g
CARBS
53.9 g

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Make the Roasted Strawberry Puree. Place the Fresh Strawberries (1 1/3 cups) , Brown Sugar (2 Tbsp) , and Whiskey (2 Tbsp) in a flat glass baking dish and roast for about 30 minutes until deep red, soft and fragrant. Stir a couple of times.
Step 3
Cool slightly and blend until smooth. Add Caster Sugar (2 Tbsp) , and simmer for 4-5 minutes stirring constantly. Cool.
Step 4
Line the base of a loose bottom 6-inch tin with parchment. Blend the Digestive Biscuits (1 1/2 cups) to fine crumbs, stir in the Clarified Butter (3 1/2 Tbsp) and transfer the biscuit mix to the baking tin. Using the back of a spoon, firmly pat the crumbs to form a base.
Step 5
Bake in the oven for 8-10 minutes until lightly browned. Cool completely.
Step 6
Reduce the oven temperature to 300 degrees F (150 degrees C), then make the cheesecake filling.
Step 7
Place Cream Cheese (1 cup) , Mascarpone Cheese (1/2 cup) , Greek Yogurt (2/3 cup) , Sweetened Condensed Milk (2/3 cup) , Vanilla Bean Pod (1/2) , and Corn Flour (2 1/2 Tbsp) in the bowl of a stand mixer or a large bowl and gently begin whisking at low speed, increasing to medium until you have a smooth batter. Taste and adjust sweetness if desired.
Step 8
Spoon the batter over the cooled biscuit base, level out and top with the roasted strawberry puree, and swirl using a chopstick.
Step 9
Wrap the base of the tin with a double sheet of foil and bake in a water bath for 1 hour 15 minutes approximately, then leave to cool completely in the oven. Cover and refrigerate overnight.
Step 10
Top with piped cream, strawberries, and toppings of your choice. Enjoy!
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Nutrition Per Serving
Calories
622
% Daily Value*
Fat
39.9 g
51%
Saturated Fat
24.9 g
124%
Trans Fat
0.4 g
--
Cholesterol
102.7 mg
34%
Carbohydrates
53.9 g
20%
Fiber
2.6 g
9%
Sugars
36.5 g
--
Protein
10.2 g
20%
Sodium
345.0 mg
15%
Vitamin D
0.1 µg
0%
Calcium
196.3 mg
15%
Iron
1.0 mg
6%
Potassium
226.1 mg
5%
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