Ingredients

The following ingredients have 10 Servings
  • 185 gram butternut snap biscuits
  • 80 gram butter, melted
  • 3 teaspoon gelatine
  • 2 tablespoon water
  • 2 x 250g packets cream cheese, softened
  • 400 gram can sweetened condensed milk
  • 300 millilitre thickened cream
  • 150 gram white eating chocolate, melted
  • 500 gram large strawberries, halved
  • 1/4 cup (80g) strawberry jam, warmed, strained
  • 1 tablespoon lemon juice

Instruction

  • Grease 23cm springform tin.
  • Blend or process biscuits until mixture resembles fine breadcrumbs. Add butter; process until combined. Using hand, press biscuit mixture evenly over base of prepared tin, cover; refrigerate about 30 minutes or until firm.
  • Sprinkle gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 minutes.
  • Meanwhile, beat cheese and condensed milk in medium bowl with electric mixer until smooth. Beat cream in small bowl with electric mixer until soft peaks form.
  • Stir warm gelatine mixture into cheese mixture; fold in cream and chocolate. Pour cheesecake mixture into prepared tin, spreading evenly over biscuit base. Cover; refrigerate overnight.
  • Arrange strawberries on top of cheesecake; brush strawberries with combined jam and juice.