Strawberry Swirl Cheesecake
Preparation time is 30minutes
Total time is 30minutes
Serve is for 10 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
10
- 200grams plain sweet biscuits
- 2tablespoons icing sugar
- 80grams butter, melted
- 1teaspoons vanilla extract
- 1 punnet strawberries
- 1 punnet strawberries, halved (to garnish)
- 1tablespoons powdered gelatine
- 250grams spreadable cream cheese
- 395milliliter sweetened condensed milk
Nutrition per serving
1740kJ / 417Cal
1740 Kilojoules or 417 Calories
20% of daily energy intake*
Protein
7.8grams
Fat
20.5grams
Carbs
49.6grams
Sugars
38.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 9
Line base of a 20cm springform tin with baking paper.
Step 2 of 9
Process biscuits in a food processor until fine crumbs. Add butter and process until well combined.
Step 3 of 9
Press firmly over base of tin to cover. Chill while preparing cheese filling.
Step 4 of 9
Sprinkle gelatine over 1/4 cup boiling water and whisk well to dissolve. Set aside.
Step 5 of 9
Trim tops from strawberries. purée half with the icing sugar until smooth. Set aside.
Step 6 of 9
Finely dice remaining strawberries.
Step 7 of 9
Place cream cheese into food processor and process until smooth. Add condensed milk, vanilla and gelatine mixture and process again until combined. Stir in diced strawberries. Pour mixture over base. Using a teaspoon, drop small dollops of strawberry purée over the mixture. Drag a knife through the purée to give a swirl effect.
Step 8 of 9
Refrigerate for 4 hours or until set.
Step 9 of 9
To serve, remove from tin and cut into wedges. Serve with extra purée and extra strawberries.
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