Strawberry Swirl Vanilla Eggless Cheesecake Recipe
Simple, festive goodness with a delicious NY style eggless baked cheesecake. Swirl some deep roasted strawberry puree through it for a special pop of colour & flavour!
Equipment
- Oven
Ingredients
Biscuit base
- 150 g Digestive biscuits
- 50 g clarified butter / ghee
Vanilla bean cheesecake filling
- 215 g cream cheese room temperature
- 125 g mascarpone
- 150 g Greek yogurt/hung yogurt
- 215 g sweetened condensed milk
- ½ vanilla bean scraped
- 20 g corn flour
Roasted strawberry puree
- 200 g strawberries sliced
- 2 tbsp brown sugar
- 2 tbsp whiskey OR 1 tbsp balsamic vinegar
- 2 tbsp castor sugar
Instructions
Biscuit base
- Preheat the oven to 180C. Line the base of a loose bottom 6" tin with parchment.
- Blend the biscuits to fine crumbs, stir in the ghee and transfer the biscuit mix to the baking tin. Using the back of a spoon, firmly pat the crumbs to form a base.
- Bake for 8-10 minutes until lightly browned. Cool completely.
- Reduce the oven temperature to 150C, then make the filling.
Vanilla bean cheesecake filling
- Place all the ingredients in the bowl of a stand mixer or a large bowl and gently begin whisking at low speed, increasing to medium until you have a smooth batter. {taste and adjust sweetness if desired}.
- Spoon the batter over the cooled biscuit base, level out and top with the roasted strawberry puree and swirl using a chopstick.
- Wrap the base of the tin with a double sheet of foil and bake in a water bath at 150C for an hour and fifteen minutes approximately, then leave to cool completely in the oven.
- Cover and refrigerate overnight.
- Top with piped cream, strawberries etc.
Roasted strawberry puree
- Heat the oven to 180C. Place the strawberries, brown sugar, and whiskey in a flat glass baking dish and roast for about 30 minutes until deep red, soft and fragrant. Stir a couple of times.
- Cool slightly and blend until smooth.
- Add the remaining sugar {as per taste} and simmer for 4-5 minutes stirring constantly. Cool.