Strawberry Cheesecake Brekkie Loaf

By Foodies of South Africa · 90 min

Ingredients

Instructions

1. Preheat the oven to 180°C. Grease a loaf pan and line it with baking paper, leaving an overhang on both sides.
2. In a bowl, rub the flour, sugar and 2 tablespoons of cold butter together with your hands until it forms coarse crumbs. Refrigerate until needed.
3. Finely crush the Weet-Bix strawberry biscuits. Mix with the flour, baking powder and bicarbonate of soda, and set aside.
4. In a separate bowl, whisk 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. In another bowl, beat the softened cream cheese and vanilla until smooth. Add ¼ cup of the loaf batter and whisk again until combined.
7. Set aside 1 cup of batter. Spoon the rest into the prepared pan and spread evenly.
8. Spoon the cheesecake filling over the batter, keeping it off the sides of the pan.
9. Spread the reserved 1 cup of batter over the filling and sprinkle the crumble evenly on top.
10. Tap the pan on the counter 3 times to release air bubbles.
11. Bake for 40 minutes, or until a toothpick inserted into the loaf (not the cheesecake filling) comes out with a few moist crumbs.
12. Cool on a wire rack for 1-2 hours, then refrigerate overnight. The middle may sink slightly, which is normal.
13. Lift the loaf out using the baking paper overhang and slice into 8 pieces.

Summarized from Foodies of South Africa's video. Watch it for the details.

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