Chin-chin Strawberry Cheesecake

Serves: 8
Prep time: 35-40 mins

6. Chin chin is amazing, it tastes like deep fried shortbread chips, that’s the best way we can describe it. We thought it would be really cool to incorporate it into one of our favorite desserts of all time. 

250g Chin-chin
1 Tbs Sugar
Pinch of Salt
125g Butter, softened

200g Fresh Strawberries
1/4 C Castor Sugar
3/4 C Sugar
1 Tbs Lemon Juice
2 Tubs Cream Cheese
1/2 C Sour Cream
1/2 tsp Vanilla Essence 
2 Eggs, lightly beaten
3/4 C Sugar

Preheat the oven to 180 degrees celcius.
In a food processor, crush the chin-chin until crumbs. Add the salt, sugar and butter and blitz to mix. Press into the bottom of a baking tray. 
Bake for 15 mins, take it out and reduce heat to 160 degrees celcius.
In a saucepan, add strawberries, sugar and a pinch of salt together and bring to a simmer for 10 mins.
Purée the mixture with a stick blender, add lemon juice and set aside.
Best cream cheese and sour cream with an electric beater, add the 3/4 C sugar and the vanilla, beat until smooth. Add the eggs and mix well.
Pour the cream cheese mixture into the cooled crust. Top with strawberry purée, use a skewer to create a swirl. Bake until set for 25 mins.


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