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Strawberries and cream cheesecake
Strawberries and cream cheesecake
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Prep Time:
395 minutes
Cook Time:
60 minutes
Total Time:
455 minutes
Sugar-free cheesecake with a strawberry swirl. Deliciously satisfying.
Ingredients:
  • 200g packet granita biscuits
  • 100g butter, melted
  • 250g strawberries, hulled, quartered
  • 500g cream cheese, softened
  • 125.00 gm SPLENDA® Granular
  • 8.80 gm vanilla extract
  • 300mls thickened cream
  • Fresh strawberries, to serve
Instructions:
  • Begin by preheating your oven to 170°C/150°C fan-forced and greasing a 6cm-deep, 22cm round springform pan. Next, pulse biscuits in a food processor until finely chopped. Add butter and pulse until combined. Firmly press the mixture evenly over the base of the pan and chill in the refrigerator for 20 minutes.
  • Place strawberries and 2 tablespoons of cold water in a small saucepan over low heat. Simmer for 2 to 3 minutes until strawberries soften and the liquid reduces. Set aside.
  • With an electric mixer, blend cream cheese and SPLENDA® until velvety. Add eggs one by one, mixing thoroughly after each. Slowly incorporate vanilla and cream, blending until smooth. Swirl strawberry mixture into cheesecake batter gently, creating a marbled effect. Pour into pan and set it on a baking tray.
  • Bake the cheesecake until just set, around 50 to 55 minutes (it should wobble slightly in the center). Turn off the oven, let the cheesecake cool inside with the door slightly ajar for 3 hours. Refrigerate overnight and serve with berries.

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