Strawberry Cheesecake

Strawberry Cheesecake
20 Mins
Prep time
20 Mins
Cooking time
Serves 10

What you need

  • 1 1/4 cups sweet biscuit crumbs
  • 70g butter, melted
  • 500g PHILADELPHIA Block Cream Cheese, softened
  • 400g can condensed milk
  • juice of 1 lemon
  • 1 tablespoon gelatine, dissolved in 1/4 cup boiling water
  • 250g punnet strawberries, roughly chopped
  • 1/4 cup red currant jelly
  • 2 teaspoons water
  • sliced fresh strawberries

How to make it

  • COMBINE biscuit crumbs and butter, press into base of a lined and greased 20cm spring form pan; chill.
  • BEAT PHILADELPHIA until smooth. Add condensed milk and lemon juice and beat until smooth. Fold through the gelatine mixture and chopped strawberries. Pour into prepared base, chill 3 hours or until set.
  • HEAT redcurrant jelly and water in the microwave for 30 seconds or until runny. Cool. Arrange sliced strawberries over the cheesecake, brush with redcurrent glaze and serve.