This jam-dotted cheesecake receives its creamy texture from a trio of cream cheese, goat cheese, and crème fraîche.
Crème Fraîche Strawberry Swirl Cheesecake
Makes 1 (9-inch) cake
Ingredients
- 24 ounces (680 grams) cream cheese, room temperature
- ⅔ cup (133 grams) granulated sugar
- ¼ cup (56 grams) goat cheese, room temperature
- 2 tablespoons (16 grams) all-purpose flour
- 2 teaspoons (8 grams) vanilla extract
- ⅔ cup (160 grams) crème fraîche, room temperature
- 2 large eggs (100 grams), room temperature
- 1 large egg yolk (19 grams), room temperature
- Strawberry Graham Cracker Crust (recipe below)
- ⅓ cup (107 grams) Quick Black Pepper Strawberry Jam (recipe below)
Instructions
- Preheat oven to 325°F (170°C).
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, sugar, goat cheese, flour, and vanilla at medium speed until well combined. Beat in crème fraîche. With mixer on low speed, add eggs and egg yolk, one at a time, beating just until combined after each addition. Pour cream cheese mixture into prepared Strawberry Graham Cracker Crust. Drop Quick Black Pepper Strawberry Jam by teaspoonfuls over cream cheese mixture. Using a knife, swirl several times to create a marble effect.
- Bake until edges are set and center is still slightly jiggly, 35 to 40 minutes. Let cool completely in pan. Run a knife around edges of pan to loosen cake. Remove from pan. Refrigerate until set, at least 4 hours or overnight. Refrigerate for up to 5 days.
Strawberry Graham Cracker Crust
Makes 1 (9-inch) crust
Ingredients
- ⅔ cup (87 grams) graham cracker crumbs
- ¼ cup (4 grams) freeze-dried strawberries, powdered
- 2 tablespoons (24 grams) granulated sugar
- 2 tablespoons (28 grams) unsalted butter, melted
Instructions
- Preheat oven to 325°F (170°C).
- In a medium bowl, stir together all ingredients. Firmly press mixture into bottom of a 9-inch springform pan.
- Bake for 10 minutes. Let cool completely. Use immediately.
Quick Black Pepper Strawberry Jam
Makes 2 cups
Ingredients
- 1 pound (455 grams) fresh strawberries, hulled and chopped
- 1¼ cups (250 grams) granulated sugar
- 3 tablespoons (45 grams) fresh lemon juice
- ½ teaspoon (1 gram) ground black pepper
- ¼ teaspoon kosher salt
Instructions
- In a medium saucepan, bring all ingredients to a boil over medium-high heat. Cook for 5 minutes, stirring frequently. Reduce heat to medium-low; cook, stirring frequently and mashing berries with a potato masher, until mixture thickens, 20 to 45 minutes. Remove from heat, and let cool for 30 minutes before transferring to a glass jar. Jam will keep refrigerated for up to 2 weeks.
