juice of 1 lemon
sliced fresh strawberries
1 1/4 cups sweet biscuit crumbs
1 Tablespoon gelatine, dissolved in 1/4 cup boiling water
1/4 cup red currant jelly
2 teaspoons water
250g punnet strawberries, roughly chopped
400g can condensed milk
500g block PHILADELPHIA Cream Cheese, softened
70g butter, melted
Combine biscuit crumbs and butter, press into base of a lined and greased 20cm spring form pan; chill.
Beat PHILADELPHIA 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.
Heat redcurrant jelly and water in the microwave for 30 seconds or until runny. Cool. Arrange sliced strawberries over the cheesecake, brush with redcurrent glaze and serve.