Strawberry Swirl Cheesecake

2012-02-16

Primal

  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
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The crust:
Blitz the nuts in a food processor ’til they are a fine crumb. Mix in the nut butter and maple syrup and stir until it binds together.
Spread the mixture on the bottom of a 24in springform cake pan and chill until needed.

The filling:
Make sure your cheese, sour cream and eggs are at room temperature to start. This will help with the blending.
Using an electric whisk on a low setting, churn together the cream cheese, vanilla extract, sour cream and honey until smooth.
Beat in the eggs, one at a time, being careful not to overbeat (too much air will crack the cheesecake)
Pour half the mixture into a separate container and set aside.
Puree the sliced strawberries in a food processor or blender until they are a thick jam consistency. Stir this into one half of the cheese mix.
Began pouring the filling onto the base in alternate layers – first the plain mixture, then the strawberry one. This is more a question of looks than taste so go crazy. The more swirly, the better.
Bake at 350 for 40 minutes.

Ingredients

  • 1 cup walnuts
  • 3/4 cup almonds
  • 1 tbsp nut butter
  • 2 tbsps maple syrup
  • 3 eggs
  • 16 oz cream cheese
  • 1 cup sour cream
  • 3 tbsps honey
  • 3 1/2 cups sliced strawberries
  • 1 tsp vanilla extract

Method


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Recipe Comments

Comments (4)

  1. posted by Heather Carson on February 16, 2012

    I think I have my b’day cake… awesome!

  2. posted by Susan on June 4, 2012

    SHould be a 9 inch spring form – not 24!!

  3. posted by Katie on August 15, 2012

    Made mine tonight in a 24″ springform pan. Turned out great and was a very nice high cheesecake. Yumm and thanks!!!

  4. posted by mom to 5 sons on December 31, 2013

    I just made this! It looked wonderful! I used 2 cups of almond flour instead of the different nuts. Substituted the nut butter with homemade organic butter. I took out the sour cream and added our homemade greek yogurt. It looks fabulous! I wish we could post pictures. Thank you for this recipe!

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