The Valentine’s Velvet Swirl
- 12
- 15
- 30min
- 70min
A silky white chocolate cheesecake on a buttery graham crust, finished with a vibrant strawberry heart swirl for the perfect balance of rich and refreshing.
Ingredients
The Foundation (The Crust)
The Artisan Strawberry Reduction
The Velvet Filling
Cooking Steps
The Foundation (The Crust)
Step 1 : Prep:
Prep: Preheat your oven to 175°C (350°F). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides lightly.
Step 2 : Combine:
In a medium bowl, stir together the graham cracker crumbs, sugar, cinnamon, and melted butter until it resembles wet sand.
Step 3 : Press:
Press the mixture firmly into the bottom of the pan and about half an inch up the sides. Use the bottom of a flat measuring cup to ensure it is packed tightly.
Step 4 : Blind-Bake:
Bake for 8 minutes. Remove and let it cool completely. This step is vital to prevent a soggy crust.
The Artisan Strawberry Reduction
Step 1 : Puree:
Blend the fresh strawberries until completely smooth.
Step 2 : Simmer:
Transfer the puree to a small saucepan over medium heat. Stir in the sugar, cornstarch, and lemon juice.
Step 3 : Thicken:
Simmer for about 5–8 minutes until the mixture thickens and coats the back of a spoon.
Step 4 : Refine:
Pass the hot mixture through a fine-mesh sieve to remove all seeds. This creates the "glass-like" finish necessary for competition. Set aside to cool.
The Velvet Filling
Step 1 : Creaming:
In a large bowl, beat the room-temperature cream cheese and sugar on medium speed until completely smooth and aerated (about 3 minutes).
Step 2 : Emulsify:
Add the sour cream, vanilla, and salt. Mix until combined.
Step 3 : Temper the Chocolate:
Gently fold the melted (but not hot) white chocolate into the batter. This is a professional technique that prevents the chocolate from seizing.
Step 4 : Add Eggs:
Add the eggs one at a time, mixing on the lowest speed just until the yellow disappears. Do not overmix, as air bubbles cause cracking.
The Marbling & The Water Bath
Step 1 : Assemble:
Pour the white batter over the cooled crust. Drop small, teaspoon-sized dollops of the strawberry reduction over the top.
Step 2 : The Swirl:
Use a toothpick or skewer to swirl the strawberry dots. For a Valentine's theme, pull the toothpick through the centre of a dot to create a heart shape.
Step 3 : The Bain-Marie:
Wrap the outside of the springform pan in three layers of heavy-duty aluminium foil. Place it in a large roasting pan and pour 1 inch of boiling water into the roasting pan.
The Controlled Bake & Chill
Step 1 : Bake:
Bake at 160°C (325°F) for 70 minutes.
Step 2 : The Jiggle Test:
The edges should be set, but the centre 2 inches should still "jiggle" like gelatin.
Step 3 : Gradual Cooling:
Turn off the oven and crack the door slightly. Leave the cake inside for 60 minutes. This prevents the surface from sinking.
Step 4 : Final Chill:
Remove from the water bath, take off the foil, and refrigerate for at least 7 hours (preferably overnight) before releasing the springform ring.
Shop Ingredients
The Valentine’s Velvet Swirl
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
You probably already have these...
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
You probably already have these...
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
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