LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
MEDIUM
8
50 MINS
20 MINS
30 MINS
INGREDIENTS
Crumble topping, optional
¼ cup cake flour
¼ cup brown sugar
2 tbsp (28g) butter, cold
Loaf Batter
3 Bokomo Weet-Bix Wholegrain Wheat Biscuits Strawberry Flavoured
1 ½ cups self-raising flour
1 tsp baking powder
2 tsp bicarbonate of soda
½ cup (115g) melted butter
3 large eggs
½ cup thick strawberry yoghurt
½ cup strawberry jam, plus extra for serving
Cheesecake Filling
180g cream cheese, softened
1 tbsp vanilla essence
Serving suggestion:
Fresh strawberries & strawberry jam
METHOD
1. Preheat the oven to 180°C. Grease a loaf pan and line it with baking paper, leaving an overhang on both sides for easy lifting.
2. In a bowl, combine the flour, sugar and 2 tablespoons of cold butter and mix with your hands until the mixture resembles coarse crumbs. Refrigerate until needed.
3. In a bowl, crush the Bokomo Weet-Bix Wholegrain Wheat Biscuits Strawberry Flavoured finely. Mix together the flour, baking powder and bicarbonate of soda and set aside.
4. In a separate bowl, whisk together the melted butter, eggs, yoghurt and jam until well combined.
5. Gradually add the wet mixture to the dry mixture and mix until just combined.
6. Mix the softened cream cheese and vanilla essence in a separate bowl and whisk until smooth. Add a ¼ cup of the loaf batter and whisk again until combined.
7. Reserve 1 cup of batter and set aside. Spoon the rest of the batter into the prepared loaf pan and spread it evenly.
8. Use a spoon to add the cheesecake filling over the batter, ensuring it does not touch the sides of the pan.
9. Spread the reserved 1 cup of batter over the cheesecake filling and sprinkle the crumble topping evenly over the batter.
10. Tap the pan on the counter 3 times to release any air bubbles.
11. Bake for 40 minutes, or until a toothpick inserted into the loaf (but not into the cheesecake filling) comes out with a few moist crumbs.
12. Allow the loaf to cool on a wire rack for 1-2 hours. Once cool, refrigerate overnight. *Chef’s tip: the loaf might sink slightly in the middle, that is normal
13. Once ready to serve, gently lift the loaf cake out of the pan using the baking paper overhang and slice into 8 slices.
14. Serve with fresh strawberries, extra strawberry jam and ENJOY!
Strawberry Cheesecake Brekkie
LEVEL:
MEDIUM
SERVES:
8
TOTAL TIME:
50 MINS
PREP TIME:
20 MINS
COOK TIME:
30 MINS
Strawberry Cheesecake Brekkie
INGREDIENTS
Crumble topping, optional
¼ cup cake flour
¼ cup brown sugar
2 tbsp (28g) butter, cold
Loaf Batter
3 Bokomo Weet-Bix Wholegrain Wheat Biscuits Strawberry Flavoured
1 ½ cups self-raising flour
1 tsp baking powder
2 tsp bicarbonate of soda
½ cup (115g) melted butter
3 large eggs
½ cup thick strawberry yoghurt
½ cup strawberry jam, plus extra for serving
Cheesecake Filling
180g cream cheese, softened
1 tbsp vanilla essence
Serving suggestion:
Fresh strawberries & strawberry jam
METHOD
1. Preheat the oven to 180°C. Grease a loaf pan and line it with baking paper, leaving an overhang on both sides for easy lifting.
2. In a bowl, combine the flour, sugar and 2 tablespoons of cold butter and mix with your hands until the mixture resembles coarse crumbs. Refrigerate until needed.
3. In a bowl, crush the Bokomo Weet-Bix Wholegrain Wheat Biscuits Strawberry Flavoured finely. Mix together the flour, baking powder and bicarbonate of soda and set aside.
4. In a separate bowl, whisk together the melted butter, eggs, yoghurt and jam until well combined.
5. Gradually add the wet mixture to the dry mixture and mix until just combined.
6. Mix the softened cream cheese and vanilla essence in a separate bowl and whisk until smooth. Add a ¼ cup of the loaf batter and whisk again until combined.
7. Reserve 1 cup of batter and set aside. Spoon the rest of the batter into the prepared loaf pan and spread it evenly.
8. Use a spoon to add the cheesecake filling over the batter, ensuring it does not touch the sides of the pan.
9. Spread the reserved 1 cup of batter over the cheesecake filling and sprinkle the crumble topping evenly over the batter.
10. Tap the pan on the counter 3 times to release any air bubbles.
11. Bake for 40 minutes, or until a toothpick inserted into the loaf (but not into the cheesecake filling) comes out with a few moist crumbs.
12. Allow the loaf to cool on a wire rack for 1-2 hours. Once cool, refrigerate overnight. *Chef’s tip: the loaf might sink slightly in the middle, that is normal
13. Once ready to serve, gently lift the loaf cake out of the pan using the baking paper overhang and slice into 8 slices.
14. Serve with fresh strawberries, extra strawberry jam and ENJOY!