• FOR FILLING
• 250g cream cheese (I prefer Philadelphia or weight watchers) at room temperature
• ¼ cup white sugar (granulated/ caster)
• 1 tspn strawberry extract
• 2 tbsp strawberry conserve or strawberry jam (at room temperature)
• 240 mL heavy whipping cream
• FOR CRUST
• 250 g graham crackers (crushed in food processor or bashed with rolling pin)
• 125 g butter (melted in microwave)
• 2 tbspns brown sugar
• 2 tbspns desiccated coconut
• FOR TOPPING AND SWIRLS
• 6 tbspns strawberry sauce or strawberry jam (warm)
• Some fresh strawberries

Line the base of a spring form pan with a piece of parchment paper and lightly grease the sides of the pan with nonstick spray or butter.

Combine graham cracker crumbs and melted butter in a bowl and mix. Put this crumby mixture in your spring form pan and press with your fingers to make the base of the cake. Make the base of about 1cm thickness. Refrigerate to set for 30 – 40 mins.

Meanwhile, combine sugar and cream cheese and mix until the cream cheese and sugar are one. You can do this with rubber spatula, wire whisk or if you have a stand mixer then with the palette attachment.

DO NOT USE ELECTRIC MIXTURE FOR THIS. WE DON’T WANT AIR BUBBLES IN OUR CAKE.

Now add strawberry essence/ conserve/ jam/ sauce and mix again. Keep it aside until needed.

In a separate bowl whip your cream with electric beater until soft peaks formed.

Now mix in half of your whipped cream mixture in your cream cheese mixture with a spatula or wire whisk until its smooth. Now add rest of the cream too and mix again.

Pour this mixture in your spring form pan over your cool graham cracker crust and make it even with spatula.

Drop 6 tbsp of strawberry sauce at different spots (1 tbspn per spot) on the cream cheese surface and run thru a sharp knife to make swirls.

MAKE SURE YOU DO NOT MIX THE CREAM CHEESE AND TOPPING TOGETHER AND DO NOT LET YOUR KNIFE

SCRAPE/SCRATCH OR TOUCH THE GRAHAM CRACKER CRUST. Make gentle and even swirls to give pink and white color effect.

Garnish with some fresh strawberries and refrigerate overnight or at least for 12 hours.

Remove the spring form sides, slice your cheesecake and serve chilled. Ideal for fancy dinners or date nights.

by Pak101.com (few years ago!) / 740 views