Strawberry Kiwi Chia Cheesecake.

Strawberry Kiwi 2

Wow the title’s a mouthful, huh? Well so is this bomb cheesecake, that I know you’ll enjoy.

Out of the ordinary equipment you’ll need for this one.

  • Juicer.
  • Blender.
  • Springform pan

 

Crust:

 

  • 9 Graham Crackers
  • 4 TBSP of melted butter
  • ¼ cup of sugar

 

  1. Preheat your oven to 350 degrees.
  2. Place your graham crackers in a ziploc bag and massage them into a fine consistency.
  3. Add the pulverised crumbs to a mixing bowl with the quarter cup of sugar and mix. Then add your melted butter and whisk until you achieve a crumbly texture. It should ball up when whisked.
  4. Spread uniformly in the springform pan and press into a firm crust.

 

Filling:

  • 2 8oz containers of cream cheese or tofutti.
  • 1 cup of strawberry juice (this is where the juicer comes in handy)
  • 4 eggs
  • ¼ tsp of salt
  • 1 cup of sugar
  • 5 TBSP of Chia seeds
  • 2-3 drops of red food dye (for color)

 

  1. In a mixing bowl, food processor, or blender, mix the cream cheese, strawberry juice, and eggs on low until soft.
  2. If in a blender or food processor, incorporate the rest of the ingredients on low. The dye is optional.
  3. Pour the filling into the crust and bake for 45-50 minutes. The cake should be slightly jiggly when pulled from the oven.
  4. Allow the cheesecake to cool at room temperature, then refrigerate for 4 hours.

 

Topping:

  • 4-5 Kiwis
  • Lime zest (optional)
Strawberry Kiwi 1

Mine looked like this. Pretty, eh? Apologies for the image quality. Who woulda thought that fluorescent kitchen lights aren’t great for taking pictures.

  1. Cut the ends and sides from the Kiwis and line them around the top.
  2. Add lime zest for added style points.

 

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