Strawberry Swirl Cheesecake

Summer fruits are deliciously beautiful when obtained in their homegrown countries. Peaches, nectarines, strawberries, gooseberries, raspberries, blueberries never fail to ignite a feast for my eyes. They look beautiful when captured on photos and do wonders to the tastebuds. However, here in Malaysia, some of these fruits are grown in the highlands and is usually expensive to purchase. Not only it is expensive but most of the time they are terribly sour which does not really go with me. In order to satisfy some cravings for the summer fruitty flavour, freshly-made strawberry pie filling is the next best choice. This recipe is light and not too overwhelming to the tastebuds, that is why I use Tatura light cream cheese and cold milk instead of the usual Philadelphia cream cheese and heavy cream. Definately calls for a 2nd helping without stretching the waistline too much. Here's my refreshing home-made Strawberry Swirl Cheesecake that needs no baking.

All you need is :-
250 gm Digestive Biscuits (pulsed into tiny bits in a food processor or blender)
90 gm soft butter

Mix crushed biscuits and butter evenly and spoon into a prepared 22cm springform cake tin brush slightly with oil. Press firmly into base and refrigerate 30 minutes or until firm.

As for filling:-
500 gm Tatura light cream cheese
Juice of 1/2 a large lemon
100 gm castor sugar
125 ml cold milk
Blend all ingredients together in a cake mixer until soft, creamy and light.

2 Tbsp gelatine dissolved in 60 ml hot water in a small bowl and stand bowl in boiling water so that gelatine will not set too quickly.

Place 250 gm fresh strawberries and 100 gm sugar (to taste) in a food processor and process till smooth. Fold in 1/3 of the gelatine mixture. Fold in the rest of the gelatine mixture into the cream cheese mixture. Swirl both mixture together in the earlier prepared tin with the biscuit base. Refrigerate overnight covered with a cling.