I’ve been making this strawberry swirl cheesecake for years now, and I wanted to share this recipe with you for a long time. But I´ve been delaying it for an unknown reason.
Maybe because I love it so much, so I’m afraid that you won’t love it (or even like it) as much as I do. Or I’m worried it won’t turn out for you as it does for me because baking with agar is a bit delicate.
Either way, what you need to know about agar, if you’ve never used agar before, is that agar flakes are not as powerful as agar powder. One tablespoon of agar flakes is equal to one teaspoon of agar powder. Don’t mix it up or your cheesecake won’t turn out good.
I used frozen strawberries in this recipe. Strawberries are out of season now, so they are super expensive and not so tasty. If you have fresh strawberries on your hands feel free to use them.
- 3 tbsp agar flakes
- ½ cup (1,2 dl) water
- 50 g dairy-free butter, melted
- 15 digestive biscuits
- 2 cups (4,7 dl) frozen strawberries
- 3 cups (7 dl) dairy-free cooking cream
- 300 g dairy-free cream cheese
- 7 tbsp agave syrup
- 1 tbsp lemon juice
- In a small mixing bowl, mix together agar flakes with water. Let soak.
- Thaw strawberries if you are using frozen strawberries.
- Preheat oven to 175°C (347°F).
- In a food processor add digestive biscuits and melted butter. Process until combined.
- Press the mixture firmly into the bottom of a 23 cm (9-inch) springform pan and bake for 10 minutes. Take out of the oven and let it cool down.
- In a food processor add strawberries, 1/3 of the agar flake mixture and 2 tablespoons agave syrup. Process until smooth.
- Now pour your strawberry mixture into a small pot.
- In a bigger pot add cooking cream, cream cheese, 5 tablespoons agave syrup, lemon juice, and 2/3 agar mixture and stir together.
- Bring both mixtures to the boil and simmer on low-medium heat, stirring frequently for about 5 minutes.
- Agar sets as soon as it cools down so you’ll need to work fast. Take your white cheesecake filling and spoon carefully into cooled crust. Use a spoon instead of pouring directly from a pot to avoid the crust lifting.
- Now do the same with a strawberry mixture, spoon carefully making a swirl with your hand while pouring. Swirl batter with a tip of a knife to create even more swirl effect.
- Let the cheesecake cool down completely and then place it in the fridge. Let sit for at least 6 hours.
If you have any questions or just want to say hi, don’t be afraid to leave a comment. I’ll be more than happy to answer all of your questions. And if you try this recipe, let me know what you think. If you want to stay updated follow me on Instagram or Pinterest.