1 1/4 cups sweet biscuit crumbs
70g butter, melted
500g block cream cheese, softened
400g can condensed milk
1 tablespoon gelatine, dissolved in 1/4 cup boiling water
Juice of 1 lemon
250g punnet strawberries, roughly chopped
1/4 cup redcurrant jelly
2 teaspoons water
sliced fresh strawberries
1. Combine biscuit crumbs and butter, press into base of a lined and greased 20cm spring form pan; chill.
2. Beat cream cheese until smooth. Add condensed milk and lemon juice and beat until smooth. Fold through the gelatine mixture and chopped strawberries. Pour into prepared base, chill 3 hours or until set.
3. Heat redcurrant jelly and water in the microwave for 30 seconds or until runny. Cool. Arrange sliced strawberries over the cheesecake, brush with redcurrant glaze and serve.
Tip: The best way to soften cream cheese block is to allow it to stand for 1 hour at room temperature or remove cream cheese from foil, cut into chunks and microwave on high for 30 seconds per 250g