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Prep Time: 45 Minutes Cook Time: 55 Minutes |
Ready In: 100 Minutes Servings: 16 |
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From , a delicious cheesecake recipe that reminds me of my favourite childhood ice cream - my sister and I always saved our favourite flavour for last! I made a 7 cheesecake using about 60% of the recipe written below. Prep time does not include the 4 hours to refrigerate prior to serving. Ingredients:
1 1/4 cups graham cracker crumbs |
1/4 cup butter, melted |
4 (250 g) packages cream cheese, softened |
1 cup sugar |
4 eggs |
2 semi-sweet chocolate baking squares, melted |
1 tablespoon vanilla |
1 cup frozen strawberries, thawed, drained and mashed |
2 white chocolate baking squares |
Directions:
1. Preheat oven to 350°F.
2. Mix graham crumbs and butter; press onto bottom of 9-inch springform pan.
3. Beat cream cheese and sugar in large bowl with mixer until well blended.
4. Add eggs, 1 at a time, mixing on low speed after each just until blended.
5. Divide batter into thirds (about 2 cups each); pour each of 2 portions into separate small bowls.
6. Stir chocolate into 1 portion, vanilla into second portion and berries into remaining portion.
7. Pour chocolate batter over crust; freeze 5 minutes. Cover with vanilla batter; freeze 5 minutes. Top with strawberry batter.
8. Bake 50 to 55 minute or until centre is almost set.
9. Run knife around rim of pan to loosen cake; cool completely before removing rim.
10. Refrigerate at least 4 hours.
11. Use vegetable peeler to make curls from white chocolate. Use to garnish cheesecake just before serving.
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