Rich, indulgent cheesecake swirled through with a ribbon of sweet pixieberry sauce.






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  • 225 g graham crackers (digestive biscuits)
  • 1.3 g ground cinnamon
  • 115 g butter, melted
  • pinch of salt

Strawberry (pixieberry) puree

  • 454 g strawberries, quartered
  • 75 g sugar
  • 15 ml lemon juice
  • 10 g cornstarch

Cheesecake filling

  • 225 g cream cheese
  • 115 g goats cheese
  • 115 ml sour cream
  • 2 eggs
  • pinch of salt
  • 5 ml vanilla extract
  • 10 g cornstarch

Golden Dalamud candy

  • 100 g yellow candy melts
  • edible gold powder, to dust

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Refrigeration time: overnight/8 hours

For the crust, crush the graham crackers into evenly sized crumbs. In a medium bowl, combine all the ingredients until the crumbs are moistened. Press the crumbs into the bottom and sides of an 18 cm/7-inch springform pan. Refrigerate the crust uncovered until you are ready to fill it.

For the pixieberry swirl, combine all the ingredients in a small pot set over medium-low heat. Cook until the strawberries release their liquid and soften, about 10 minutes. Blend until the mixture is smooth using an immersion or standing blender. Put the pot in the refrigerator to cool.

For the cheesecake, in a medium bowl, combine all the ingredients and mix them until smooth.

Preheat the oven to 325°F/163°C. 

Prepare a pan of boiling water and place it on the lower oven rack.

Pour half of the cheescake filling into the crust, then spoon some of the strawberry purée on top of the filling. Pour the remaining cheesecake filling into the crust. Spoon the remaining strawberry purée on top of the filling in coin-sized dots. Using a stick, trace through the center of each dot to create a swirled pattern.

Bake for 35 minutes, rotate the pan and bake for another 30 minutes or until the internal temperature reaches 150°F/65°C. Refrigerate the cheesecake overnight.

For the gold Dalamud, print out a Dalamud design on a piece of paper and tape it to a work surface and tape a piece of clear plastic on top of the design. 

Place the candy melts in a microwave-safe zipper bag. Microwave for 10 seconds, mix them around then repeat until the candy is melted

Cut off a tiny corner of the bag and pipe around the outer and inner edges of the Dalamud design, and then fill in the space between. Place the decoration in the refrigerator to set for 5 minutes.

Using a small paintbrush, brush the edible gold powder over the surface of the candy Dalamud.

Place the golden Dalamud candy on top and serve.


This recipe was developed by Lemon Drop for her blog, A Recipe Reborn. It reflects the dish of the same name from the video game Final Fantasy XIV.