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Ingredients

250g pkt Unibic Sponge Finger biscuits
1 cup apple juice
500g cream cheese, softened
3/4 cup caster sugar
1 large lemon, rind finely grated, juiced
3 teaspoons powdered gelatine
300ml pouring cream, lightly whipped
375g small strawberries, hulled
1/2 cup strawberry jam

Method

Step 1 Grease and line the base and sides of a 5.5cm deep, 22cm (base) springform cake pan. Dip biscuits, 1 at a time, into apple juice. Use to line the base of pan, cutting to fit.
Step 2 Using an electric mixer, beat cream cheese, sugar and lemon rind until smooth. Heat lemon juice and gelatine in a small saucepan over medium heat, stirring with a fork until dissolved. Set aside to cool (gelatine and cream cheese mixtures must be at the same temperature before combining).
Step 3 Using electric mixer on low, beat gelatine into cream cheese mixture. Fold in cream, mixing until combined. Spoon filling over base. Smooth surface. Refrigerate cheesecake for at least 4 hours or overnight until set.
Step 4 Arrange strawberries, pointed end up, over cheesecake. Warm jam in a heatproof, microwave-safe bowl for 45 to 60 seconds on HIGH (100%). Strain through a sieve. Drizzle warm jam over strawberries. Chill for 30 minutes or until jam sets. Serve.

Strawberry cheesecake

How to make Strawberry cheesecake

Ingredients

Method