Strawberry Swirled Cheesecake

CRUST:
250g butternut biscuits (I replaced with 80g cornflakes)
90g butter, melted

1. Blend biscuits together then add in melted butter & press onto a 20cm round pan compactly.

FILLING:
500g cream cheese, softened
1/3 cup sugar
1/4 cup lemon juice
1 1/2 cups cream, whipped
1/3 cup water
2 tbsp gelatine

SWIRL
250g fresh strawberries
50g sugar
I just used canned strawberry filling

1. Beat cream cheese until well mixed then add sugar & lemon juice. Beat till smooth.
2. Add in whipped cream
3. In a small bowl, sprinkle gelatine over the 1/4 cup of water & microwave for 25 seconds or until dissolved.
5. Add half of the gelatine to the cream cheese mixture and blend well.
6. Pour into prepared pan.

SWIRL
1. Combine (add 1/3 cup of water if using canned strawberries) and add the remaining gelatine.
2. Randomly add the strawberry mixture in different parts all over the cake and swirl with a skewer (satay stick).

Refridgerate 4 hours or overnight.

(The trick is to save some of the cream cheese and swirl it in last as the overload of strawberries may make it a fully STRAWBERRY cake instead of a Strawberry-Swirled cake.)

Made this for a fun house warming/blessing party yesterday which coincided with our beautiful hostess’ birthday. Happy Birthday Aunty Patsy!