- 250g chocolate or plain digestive biscuits
- 100g butter, melted
- 3 x 200g cartons of cream cheese, softened
- 1 cup of sugar
- 3 eggs
- 1 egg yolk
- 3 tbsps all-purpose flour
- 3 tbsps heavy cream
- 1 tsp vanilla extract
- ½ cup ALL GOLD connoisseur’s strawberry jam
Preheat the oven to 200°c. Line the bottom and sides of an 8-inch springform pan with tinfoil or wax paper. To make the crust, crush the digestive biscuits until fine, and add the melted butter. Mix together then firmly and evenly press into the bottom of the pan. Whip the cream cheese until smooth and fluffy. Add sugar and blend well. Add the eggs and the yolk at the same time and mix until combined. Now blend in the flour, vanilla extract and cream, mix until smooth. Pour the mixed batter evenly over the crust in the pan. Pour the ALL GOLD connoisseur strawberry jam into a bowl and whip until smooth. Dot the jam over the top of the batter and use a small rubber spatula to gently swirl it across the surface. Place the pan in a large baking dish. Fill the baking dish with warm water halfway to the top of the cheesecake pan and place it in the oven. Bake for 10 minutes, then reduce the heat to 120°c. Bake for 1 hour 30 minutes or until a knife inserted into the middle comes out clean. Remove from the oven and leave to cool before refrigerating overnight.
Add a layer of freshly sliced strawberries as garnish on top of the cheesecake before serving. Yum!
Courtesy of ALL GOLD