- 185g plain biscuits
- 80g butter, melted
- 3tsp gelatine
- 2tbsp hot water
- 500g cream cheese
- 400g can sweetened condensed milk
- 300ml cream (35%)
- 150g white chocolate
- 500g fresh strawberries
- 80g strawberry jam, strained
- 1tbsp lemon juice
Grease 23cm springform tin, line the sides and the base with baking paper. Place biscuits in the
food processor and process until mixture resembles fine breadcrumbs. Add butter.
Process until butter is incorporated. Press biscuit mixture evenly over the base of springform tin.
Refrigerate for about 30mins or until firm.
In the meantime, melt the chocolate in the microwave or over the saucepan of simmering water,
ensuring that the bottom of the pot is not touching the water. Remove chocolate from heat and cool
slightly. Dissolve gelatine in hot water, stand for 5mins.
Beat the cream in small bowl with electric mixer until soft peaks form. Place cream cheese and
condensed milk in a separate bowl.
Beat cream cheese and condensed milk with electric mixer until smooth. Stir warm gelatine mixture
into cheese mixture, mix well.
Fold in the cream, until completely incorporated. Fold in the cooled melted chocolate.
Carefully fold the mixture until the chocolate is mixed in. Pour the cheesecake mixture into the
prepare tin, spread evenly over the biscuit base. Even the surface.
Refrigerate cake 6-8 hours or overnight. Remove from the tin. Warm the strawberry jam slightly,
mix in the lemon juice.
Cut the strawberries into halves and arrange them atop of the cake. Spread the jam mixture over
the berries. Serve and indulge.