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Strawberry cheesecake
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Prep Time:
300 minutes
Cook Time:
5 minutes
Total Time:
305 minutes
No-bake strawberry cheesecake - a classic crowd-pleaser.
Ingredients:
  • 250g pkt Sponge Finger biscuits
  • 262.50 gm apple juice
  • 500g cream cheese, softened
  • 161.25 gm caster sugar
  • 1 large lemon, rind finely grated, juiced
  • 9.00 gm powdered gelatine
  • 300ml pouring cream, lightly whipped
  • 375g small strawberries, hulled
  • 165.00 gm strawberry jam
Instructions:
  • Prepare the cake pan by greasing and lining it with parchment paper. Dip each biscuit into apple juice one at a time, using them to line the base of the pan and cutting as needed to fit.
  • With an electric mixer, blend cream cheese, sugar, and lemon zest until velvety. Warm lemon juice and gelatine in a small saucepan over medium heat, stirring until dissolved. Allow to cool (ensure both gelatine and cream cheese mixtures are at equal temperature before merging).
  • With an electric mixer on low speed, blend the gelatine into the cream cheese mixture. Gently fold in the cream until fully incorporated. Spread the filling over the base, ensuring a smooth surface. Refrigerate the cheesecake for a minimum of 4 hours, or overnight, until it sets.
  • Place strawberries on top of the cheesecake in an attractive pattern. Heat jam in the microwave for 45 to 60 seconds until warm. Strain the jam and generously drizzle over the strawberries. Chill the cheesecake for 30 minutes until the jam sets. Serve and enjoy!

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