Ingredients

• 250g strawberries
• 125ml (1/2 cup) white rum
• 70g (1/3 cup) caster sugar
• 2 tablespoons fresh lime juice
• 250g pkt sponge finger biscuits
• 300ml ctn double cream, whipped
• Crushed freeze-dried strawberries, to garnish
• Lime zest, to serve
• Icing sugar, to dust

Cheesecake filling

• 250g cream cheese, at room temperature
• 70g (1/3 cup) caster sugar
• 1 teaspoon finely grated lime rind
• 250g fresh ricotta
• 60ml (1/4 cup) fresh lime juice
• 1 teaspoon powdered gelatine
• 300ml ctn thickened cream, plus 80ml (1/3 cup), extra

Method

• Step 1 Lightly grease a 7.5cm-deep, 11 x 21cm (base measurement) loaf pan and line with plastic wrap, allowing the long sides to overhang. Hull half the strawberries. Puree hulled strawberries and rum until smooth. Strain puree, discarding seeds. Combine sugar, lime juice and 125ml (1 ⁄2 cup) water in a small saucepan. Stir over low heat until sugar dissolves. Stir in the puree until combined. Remove from heat.
• Step 2 For the cheesecake filling, use electric beaters to beat the cream cheese, sugar and lime rind in a bowl for 3 minutes or until light and fluffy. Beat in the ricotta and lime juice until smooth and combined.
• Step 3 Place 2 tbs water in a small heatproof bowl. Sprinkle over the gelatine and stir until well combined. Place the bowl inside a larger heatproof bowl. Pour boiling water into the larger bowl until it reaches halfway up the side of the smaller bowl. Set aside, stirring occasionally, for 5 minutes or until the gelatine dissolves. Add the gelatine mixture to the cream cheese mixture. Beat until combined.
• Step 4 Use electric beaters to beat the cream in a bowl until soft peaks form. Fold into the cream cheese mixture. Fold in the extra cream.

• Step 5 Spread one-quarter of the cheesecake filling into prepared pan. Dip 6 sponge fingers, 1 at a time, into the strawberry mixture until softened. Place, in 2 rows, over the cheesecake filling in pan. Spread with another layer of cheesecake filling. Repeat layers with the remaining sponge fingers, strawberry syrup and cheesecake filling, finishing with a layer of cheesecake filling. Cover with overhanging plastic wrap. Place in the fridge for 4 hours or overnight.
• Step 6 Remove from fridge and remove plastic wrap. Invert onto a plate. Pipe the double cream on top. Decorate with the remaining whole strawberries, crushed strawberries and zest. Dust with icing sugar.