Kiri Strawberry Cheesecake

  • recipe

    Kiri Strawberry Cheesecake



Dish TypeDessert
Prep Time90
Cook Time0
INGREDIENTS Total items( 13 )
  • recipe Dr. Oetker Vanilla Extract With Seed
    2 tsp
  • recipe Saha Eggs Large White
    4 pcs
  • recipe Almarai Sour Cream
    175 ml
  • recipe Lemon South Africa
    0.5 pcs
  • recipe Nezo Fine Sea Salt
    1 pinch
  • recipe Hersheys Strawberry Syrup Bottle
    0.75 cup
  • recipe Strawberry USA
    0.5 cup
  • recipe Kiri Cream Cheese Cooking Block
    5 pcs
  • recipe McVities Digestive Original
    300 g
  • recipe Bayara Cinnamon Powder
    0.5 tsp
  • recipe Bayara Ginger Powder
    0.25 tsp
  • recipe Lurpak Unsalted Butter Block
    130 g
  • recipe Sis Caster Sugar
    1 cup

How to Make

  • Preheat the oven to 180C degrees and grease and line the base and sides of a round spring from 10" tin with baking paper.
  • Use a food processor to process the cookies to fine crumbs. Add the cinnamon and ginger and pulse to combine well.
  • Tip the crumbs into a bowl, then mix through the melted butter.
  • Press firmly into the bottom of the prepared tin and bake for 10 minutes then set aside.
  • Using an electric mixer, beat Kiri cheese on low-med speed for about 2 minutes until smooth and creamy.
  • Add the sugar and vanilla and beat well then add the eggs and extra yolk, one at a time beating until each is incorporated.
  • Add the sour cream, salt, lemon juice and zest and beat well.
  • Pour half of cheesecake mixture over the base. With a teaspoon, dollop small blobs of strawberry sauce over the top.
  • With a spoon, carefully spoon over the remaining cheesecake mixture. Smooth out the top just a little, then again use a teaspoon to dollop over the remaining strawberry sauce.
  • Use a knife to run through the little strawberry patches to give it a swirl effect.
  • Bake for 45-50 minutes on the middle shelf of the oven. There should be a slight wobble in the center.
  • Turn the oven off and allow the cheesecake to cool in the oven for half an hour with the door half open.
  • Remove it from the oven and let it cool at least a further 45 minutes at room temperature.
  • Cover with a plate over the top of the tin and place it in the fridge to set completely. Let it cool and set for at least 2-3 hours.
  • Garnish with fresh strawberries and serve.