This is a great one to make for when you’re asked to take a dessert. It’s easy to make and sure to impress.
It uses my Strawberry Vanilla Jam, which really is a great jam and I do highly recommend it. However if you’d like to use a different jam it will still come out beautiful!
Vanilla Strawberry Swirl Baked Cheesecake
This lovely baked cheesecake is a great one to share with friends or family for social gatherings and celebrations.
- 180 g raw cashews
- 120 g coconut flakes
- 50 g maple syrup
- 20 g arrowroot starch
- 500 g cream cheese at room temperature, roughly chopped
- 250 g full fat sour cream
- 170 g golden caster sugar
- 1 heaped tsp vanilla powder
- 2 tbs tapioca/arrowroot starch
- 3 eggs
- 100 g Strawberry Vanilla Jam
Preheat oven to 180°C. Line the base and sides of a 20cm square tin with baking paper.
Place all Base ingredients into mixer bowl. Blitz 5 seconds/speed 8/MC on. Scrape down bowl. Repeat.
Transfer mixture into the lined tin. Distribute evenly over the base and use either the base of a glass, or wet hands to press and compact the mixture.
Bake 10 minutes then remove from oven and set aside. Reduce oven temperature to 160°C.
Set butterfly in place on blades of rinsed mixer bowl. Add cream cheese, sour cream, sugar and vanilla. Beat 2 minutes/speed 4/MC on. Scrape down bowl.
Add tapioca. Beat 30 seconds/speed 4/MC on.
Set blades to speed 4 and add the eggs through the MC hole, one at a time, allowing 1 minute between adding each.
Pour mixture on to the base and spread to cover evenly.
Top with spoonfuls of jam. Use a butter knife to swirl the jam through.
Bake 45 minutes, until cheesecake is just set. Turn oven off and leave cheesecake in the oven for 1.5 hours, with the door ajar.
Refrigerate for a minimum of 3 hours before slicing into squares and serving.
It’s also fine to use a round tin for this recipe.
Serving: 1serve | Calories: 336kcal | Carbohydrates: 26g | Protein: 6g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 73mg | Sodium: 131mg | Potassium: 203mg | Fiber: 2g | Sugar: 18g | Vitamin A: 562IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg
Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.
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