1 1/4 cups sweet biscuit crumbs 70 grams butter (melted) 500 grams cream cheese (softened) 400 grams condensed milk 1 tablespoon gelatine, dissolved in 1/4 cup of boiling water 1 lemon (squeezed into juice) 1 punnet strawberries (chopped roughly) 1/4 cup red currant jelly 2 teaspoons water sliced fresh strawberries
1. Crush biscuits using a blender or a heavy object (I place the biscuits into a clear freezer bag and crush with the full condensed milk can or a rolling pin) 2. Combine biscuit crumbs and butter, press into the base of a lined and greased 20cm springfoam pan. Chill in fridge. 3. Beat cream cheese until smooth. Add the condensed milk and lemon juice and beat until smooth. 4. Fold through the gelatine mixture and chopped strawberries. 5. Pour into prepared base, leave in fridge for 3 hours or until set. 6. Heat redcurrent jelly and water in the microwave for 30 seconds or until runny. Cool. Arrange sliced strawberries over the cheesecake, then brush with the redcurrent glaze and serve. 7.