Kiri Strawberry Cheesecake

desserts
80 min
6

Family style cheesecake with a digestive cookie crust, topped with a vanilla Kiri cream, and finished with strawberries

Ingredients

For the Strawberry Cheesecake

  • 5 Kiri Cooking Blocks or 56 Kiri Square Portions
  • 300 g digestive cookies
  • teaspoon cinnamon powder
  • teaspoon ginger powder
  • 130 g unsalted butter, melted
  • 1 cup caster sugar
  • 2 teaspoons vanilla extract
  • 3 medium eggs
  • 1 egg yolk
  • 175 ml light sour cream, room temperature
  • lemon, juice and zest
  • Pinch of salt
  • cup strawberry ready sauce
  • Fresh strawberries for garnishing
Kiri Strawberry Cheesecake

Cooking steps

Preparing the Cheesecake

  • 1Preheat the oven to 180 degrees and grease and line the base and sides of a round spring form 10 tin with baking paper. 2. Use a food processor to process the cookies to fine crumbs. Add the cinnamon and ginger and pulse to combine well.
  • 2Tip the crumbs into a bowl, then mix through the melted butter.
  • 3Press firmly into the bottom of the prepared tin and bake for 10 minutes then set aside.
  • 4Using an electric mixer, beat Kiri cream cheese on low-med speed for about 2 minutes until smooth and creamy.
  • 5Add the sugar and vanilla and beat well then add the eggs and extra yolk, one at a time beating until each is incorporated.
  • 6Add the sour cream, salt, lemon juice and zest and beat well.
  • 7Pour half of cheesecake mixture over the base. With a teaspoon, dollop small blobs of strawberry sauce over the top.
  • 8With 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.
  • 9. Use a knife to run through the little strawberry patches to give it a swirl effect.
  • 10. Bake for 45-50 minutes on the middle shelf of the oven. There should be a slight wobble in the center.
  • 11. Turn the oven off and allow the cheesecake to cool in the oven for half an hour with the door half open.
  • 12. Remove it from the oven and let it cool at least a further 45 minutes at room temperature.
  • 13. 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.

Cooking steps