Kim's Strawberry Ripple Cheesecake

Kim's Strawberry Ripple Cheesecake
30 Mins
Prep time
10 Mins
Cooking time
Serves 12

What you need

  • 1¼ cups sweet biscuit crumbs
  • 80g butter, melted
  • 500g PHILADELPHIA Light Block Cream Cheese, softened
  • 400g can sweetened condensed milk
  • 1 teaspoon vanilla
  • 3 teaspoons gelatine dissolved in 1/4 cup boiling water
  • ¾ cup thickened cream, softly whipped
  • ½ cup strawberry topping
  • Strawberries, for serving

How to make it

  1. COMBINE the biscuit crumbs and butter then press into the base of a greased and lined 20cm round springform pan. Chill. 
  2. BEAT the PHILLY with an electric mixer until smooth. Pour in the condensed milk, gelatine and vanilla and beat until combined then fold through the cream until smooth.
  3. POUR half of the mixture over the prepared base. Swirl through 1 tablespoon of topping.Pour over the remaining PHILLY mixture. Drizzle with remaining topping and then run a knife through to create a pattern. Refrigerate for 6 hours or overnight. Serve with fresh strawberries.


Congratulations to Kim on winning Philly’s 12 Days of Cheesecake Competition with her Strawberry Ripple Cheesecake.