Strawberry Swirl Cheesecake
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.
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.