|The problem with using natural food colour. The strawberry jam starts to fade out after 2 days.|
Since the strawberry jam is home-made, after a few days, the topping becomes slightly discoloured. Nevertheless it still tasted good.
- 1 ¼ cups digestive biscuits crumbs (I crushed them in a clean plastic bag with my wooden mooncake mould)
- ¼ cup salted butter, melted
- 2 block (226g each) full fat cream cheese, softened at room temperature
- 3/4 cup sugar
- 1 1/2 Tbsp flour
- 3 tbsp of lemon juice
- 2 eggs
- 1/3 cup strawberry jam (I made the jam from the scratch)
- Cut strawberry into small chunks.
- Put the strawberry chunks into a miller and pulse the chunks until it becomes a paste.
- Cook the paste with sugar and lemon juice. Amount of sugar and lemon juice to be used are up to individual taste.
- Grease and line an 8”x 8” square baking with parchment paper.
- Mix the biscuits crumbs and butter together and transfer them to the baking pan.
- Press the biscuits crumbs firmly into bottom of the pan with the back of a spoon to form a firm crust. Set it aside.
- Beat the cream cheese, sugar, flour and lemon juice in large bowl on medium speed until well blended.
- Add the eggs, one at a time, beating the batter on low speed after each addition, until just incorporated.
- Pour the batter over the biscuit crust.
- Drop the strawberry jam by small spoonfuls over top of batter. Cut through batter several times with knife for marble effect.
- Bake in a preheated oven at 160 degree Celsius for 40 minutes or until the centre of the cake looks set.
- Once done, take out the cake and let it cool to room temperature.
- Refrigerate at least 4 hours or overnight for the taste to develop.
I am submitting this for the Bake-Along #78 : Bake-Along 4th Anniversary Theme – Cheesecake, hosted by Lena of Frozen Wings.
and also Best Recipes for Everyone May2015 ( My Favourite Dessert ) organised by Fion of Xuanhom's Mom, cohosted by Aunty Young