Strawberry Swirl Cheese Cake

File 18-05-15 5 39 02 pm - Copy

 

Ingredients:

1 ¼ C. Digestive biscuits (crushed to crumbs)
75G. Butter (salted, melted)
800G. Cream cheese (softened)
1C. Sugar
2T. Flour
1T. Vanilla essence
3 Eggs
¾ C. Thick cream
⅓ C. Strawberry Jam (seedless)

Photo 18-05-15 7 20 45 pm

Recipe:

Combine the biscuit crumbs and melted butter in a bowl. Mix well and spoon this mixture into the base of an 8 inches spring form tin, pressing the biscuit well into the base.

Spoon the soft cheese into a large bowl and soften it with a spoon. Add the sugar, cream, flour and vanilla extract. Mix well until all the ingredients are evenly combined.

Now add eggs into the cake mixture one at a time and stir. Pour this mixture over the top of the biscuit base.

Gently drop small spoonfuls of jam over batter; cut through batter several times with knife to create a marble effect.

Bake for 40 minutes at 160 degrees. Cool completely. Refrigerate at least 4 hours or overnight. Cut into pieces to serve and store leftover cheesecake in refrigerator.

   

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