Strawberry Swirl Cheesecake
Cooking Steps
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.
Serves 5
40 minutes
This is a Dairy Recipe
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
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3 Responses to “Strawberry Swirl Cheesecake”
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I think I have my b’day cake… awesome!
SHould be a 9 inch spring form – not 24!!
Made mine tonight in a 24″ springform pan. Turned out great and was a very nice high cheesecake. Yumm and thanks!!!