New York Cheesecake Strawberry Swirl Recipe

New York Cheesecake Strawberry Swirl Recipe

P.S- Not made out of alien brains....my swirling technique requires work

It looks like thick pepperoni pizza from afar....                                                       It does, doesn't it ?

Okay, now this looks like a cheesecake !

Ingredients

Crust

1 cup of crushed digestive biscuits

3 tablespoons of sugar

3 tablespoons of butter, melted

Filling

227 g of cream cheese, softened (or more than 227 g cream cheese if desired)

1 cup of sugar

3 tablespoons of flour

1 tablespoon of vanilla essence

1 cup of sour cream

4 eggs

1/3 cup seedless strawberry jam

Tips :

-Don't have sour cream ? Make one by pouring a tablespoon of lemon juice or vinegar with 1 cup of milk. Mix them together and let it set for 5-10 minutes.

-Out of strawberry jam ? Substitute with  1 package of fresh strawberries. First frozen the fruits, then thawed, drained and pureed for the 1/3 cup jam.

-When making a cheesecake, it is usually refrigerate for more than 3 hours after it is baked and cool completely because the cheesecake will taste better and it will achieve the chilled soft cheesecake-like texture and consistency form that you want.

Method

1) Heat the oven to 163 'C/325 'F. Grease a 23 cm/ 9 inch pan with  butter and a dash of flour. Mix the crushed digestive biscuits with the melted butter and sugar. Press onto the bottom of the pan and make small holes on crust with a fork. Bake 10 minutes.

2) Beat the cream cheese, sugar, flour and vanilla in a large bowl until well mixed. Add sour cream, mix well. Add eggs one at a time and mix and after each just until well blended. Pour over the crust. Gently pour the jam by dropping spoonfuls of jam over batter and swirling with a knife or gently pour the jam by swirling  around over batter.

3) Bake for 40 minutes or until center is almost set. Cool completely. Refrigerate 4 hours. Lift cheesecake from the pan before cutting to serve.