Strawberry Swirl Cheese Cake

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Serving size: 20

Ingredients:

18 Graham Crackers

250g +30g Sugar

125g Unsalted Butter

100g frozen or fresh strawberries

15g lemon juice

2 packs cream cheese (225g each)

125g cream cheese

5g vanilla extract

2 eggs

Method:

1. Preheat oven to 180°C degrees

2. In a food processor add graham crackers, 30g sugar, pinch of salt and process until crumbs. Transfer to a bowl, stir in melted butter until crumbs combine. Transfer to a 22cmx33cm cake pan, or a medium sized one, and flatten out evenly with hands and up along the sides. Bake in oven until golden brown. Once cooked set aside and allow to cool

3. In a saucepan add 32g sugar, strawberries, pinch of salt, and lemon juice, stir and cook on a medium heat until the sugar is dissolved and set aside allow to cool

4. In an electric mixer add the cream cheese and sour cream on medium speed until smooth.

5. Add remaining sugar, vanilla and a pinch of salt, and continue beating until combined

6. Add eggs, in additions

7. Pour cream cheese mixture into the cake pan with the cooled crust, with a teaspoon add small amount of the strawberry mixture to the cream cheese mixture; with a toothpick swirl around being careful not to disturb the crust, and bake for 25 minutes.

8. Once done cooking let cool in the pan on the bench and refrigerate for 2 hours or until completely firm

Notes:

• this is the same recipe used in our blueberry swirl cheese cake

• When making the crust ensure not to make them too fine nor too course, as if they are too fine they will absorb the mixture and if too course they will leak the mixture

• Take out cream cheese in advanced to ensure a smoother mixture

• Additions refer to adding one egg in at a time

• When removing the cheese cake form the oven it should have only the slightest wobble in the centre and the edges should be completely firm

• Make sure to cool the cheese cake slowly to avoid cracking