Strawberry Swirl Cheesecake

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   Crush the digestive biscuits into fine crumbs and mix with the melted unsalted butter.

3. 3

   Press the biscuit mixture into the base of a 23cm (9-inch) springform tin to form the crust. Chill in the refrigerator while preparing the filling.

4. 4

   In a large bowl, beat the cream cheese and granulated sugar together until smooth.

5. 5

   Add the eggs one at a time, beating well after each addition.

6. 6

   Mix in the vanilla extract.

7. 7

   Pour the cream cheese mixture over the chilled biscuit base.

8. 8

   In a blender, puree the strawberries with the 50g of sugar until smooth.

9. 9

   Drop spoonfuls of the strawberry puree onto the cheesecake filling and use a skewer or knife to create a swirl pattern.

10. 10

    Bake in the preheated oven for 45-50 minutes, or until the center is set but still slightly wobbly.

11. 11

    Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.

12. 12

    Remove the cheesecake from the oven and let it cool completely at room temperature.

13. 13

    Refrigerate for at least 4 hours or overnight before serving.