Strawberry Cheesecake Tourbillon Recipe

Looking for a show-stopping dessert that’s as delicious as it is beautiful? This Strawberry Cheesecake Tourbillon is the perfect choice! With its creamy cheesecake base, buttery graham cracker crust, and a striking swirl of strawberry sauce, it’s guaranteed to impress your guests.

Ingredients

For the Crust:

• 2 cups graham cracker crumbs (or shortbread cookie crumbs)
• 1/2 cup melted butter
• 1/4 cup granulated sugar

For the Cheesecake Filling:

• 3 packages cream cheese, softened (8 oz each)
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream

For the Strawberry Swirl:

• 1 1/2 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 tsp lemon juice

Optional Toppings:

• Fresh strawberries
• Whipped cream
• Mint leaves
• Powdered sugar for dusting

Instructions

1. Prepare the Crust

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until well mixed.
3. Press the mixture into the bottom of a springform pan to form an even crust.
4. Bake for 8-10 minutes, then remove from the oven and let it cool.

2. Make the Strawberry Sauce

1. In a small saucepan over medium heat, combine the strawberries, sugar, and lemon juice.
2. Cook until the strawberries break down and the mixture thickens, about 10 minutes.
3. Allow the sauce to cool, then blend it until smooth. Set aside.

3. Prepare the Cheesecake Filling

1. In a large bowl, beat the cream cheese until smooth and creamy.
2. Add the sugar and mix until fully incorporated.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the vanilla extract and sour cream until smooth.

4. Assemble the Cheesecake

1. Pour half of the cheesecake filling over the cooled crust.
2. Drizzle half of the strawberry sauce over the filling and use a skewer or knife to swirl it into a beautiful design.
3. Add the remaining cheesecake filling and repeat with the remaining strawberry sauce, swirling to create the signature tourbillon effect.

5. Bake and Chill

1. Place the springform pan in a larger roasting pan and pour hot water into the roasting pan, creating a water bath.
2. Bake for 55-60 minutes, or until the center is set but slightly jiggly.
3. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
4. Refrigerate for at least 4 hours, preferably overnight.

Tips for Success

• Ensure all ingredients are at room temperature for a smooth filling.
• For a more vibrant strawberry swirl, add a few drops of red food coloring to the strawberry sauce.
• Wrap the outside of the springform pan with foil to prevent water from seeping in during the water bath.
• For clean slices, dip your knife in hot water and wipe it dry between cuts.

Serving Suggestions

Garnish your cheesecake with fresh strawberries, whipped cream, and a light dusting of powdered sugar for an elegant finish. A few sprigs of mint add a lovely pop of color.

Pair it with a cup of coffee or a sparkling rosé for a delightful treat!

This Strawberry Cheesecake Tourbillon is the perfect centerpiece for any occasion. Whether it’s a family gathering, a dinner party, or a simple indulgent treat, this dessert will wow everyone at the table. Happy baking!