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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.
Recipe or Meal Type
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