Another recipe I was collecting in my cooking book, now on my Blog cooking book :)
250 g strawberries
1 tbsp icing sugar
200 g Arnott’s Butternut Snaps
1/2 cup slivered almonds, toasted
75 g butter, melted
375 g cream cheese, at room temperature
1/2 cup caster sugar
1 tsp vanilla extract
300 ml thickened cream, whipped
- Hull 150g of the strawberries and blend with the icing sugar in a food blender or processor until smooth. Grease a Coles cook&dine 21cm square cake pan. Line the base and sides with baking paper, allowing the sides to overhang by 5cm. Process the biscuits in a food processor until finely crushed. Transfer to a medium bowl. Stir in almonds and butter until well combined. Transfer to prepared pan and use a spatula to spread and press over the base. Chill for 30 minutes.
- Use an electric mixer to beat cream cheese, caster sugar and vanilla extract in a medium bowl until smooth. Fold in whipped cream until combined.
- Pour half the cream cheese mixture over the biscuit base. Spoon over half the strawberry puree. Pour remaining cream cheese over and spoon over remaining strawberry puree. Use a skewer to gently swirl to create a marbled pattern. Cover and freeze overnight or until firm.
- Remove cheesecake from pan and place on a plate. Stand for 20 minutes. Quarter remaining strawberries and place on top.
Tip: Freeze cheesecake without topping for up to 1 month.