Strawberry cheesecake

Strawberry cheesecake



Yields  10

  • 250g pkt Unibic Sponge Finger biscuits
  • 1 cup apple juice
  • 500g cream cheese, softened
  • 3/4 cup caster sugar
  • 1 large lemon, rind finely grated, juiced
  • 3 teaspoons powdered gelatine
  • 300ml pouring cream, lightly whipped
  • 375g small strawberries, hulled
  • 1/2 cup strawberry jam

Directions for the Strawberry cheesecake

  1. Step 1Grease and line the base and sides of a 5.5cm deep, 22cm (base) springform cake pan. Dip biscuits, 1 at a time, into apple juice. Use to line the base of pan, cutting to fit.
  2. Step 2Using an electric mixer, beat cream cheese, sugar and lemon rind until smooth. Heat lemon juice and gelatine in a small saucepan over medium heat, stirring with a fork until dissolved. Set aside to cool (gelatine and cream cheese mixtures must be at the same temperature before combining).
  3. Step 3Using electric mixer on low, beat gelatine into cream cheese mixture. Fold in cream, mixing until combined. Spoon filling over base. Smooth surface. Refrigerate cheesecake for at least 4 hours or overnight until set.
  4. Step 4Arrange strawberries, pointed end up, over cheesecake. Warm jam in a heatproof, microwave-safe bowl for 45 to 60 seconds on HIGH (100%). Strain through a sieve. Drizzle warm jam over strawberries. Chill for 30 minutes or until jam sets. Serve.