Strawberry Cheesecake is light enough for morning tea. Add fresh strawberries and whipped cream for some added decadence.
125g butter, melted
2 tblsp caster sugar
250g plain sweet biscuits
2 tsp cinnamon
1 tblsp gelatine
1 cup cold water
1/2 cup sugar
500g cream cheese, softened
1 dessert spoon grated lemon rind
1/4 tsp salt
1 cup cream
1 cup halved strawberries
1 tblsp brandy
extra whole strawberries
2 tblsp red currant jelly
Crush biscuits in a food processor or with the end of a rolling pin until they resemble fine crumbs. Add melted butter, caster sugar and cinnamon. Mix until well combined. Press biscuit mixture into a 20cm springform pan. Refrigerate.
Place halved strawberries into a small bowl and cover with brandy. Set aside, stirring occasionally.
Press softened cheese through a course sieve. Sprinkle gelatine over 1/2 cup of water. Separate eggs. Beat egg yolks. Place yolks, sugar and remaining 1/2 cup of water into a small saucepan. Place saucepan over another saucepan of hot water. Stir until the mixture thickens.
Add soaked gelatine, stir to dissolve into hot mixture. Strain into cheese, beat well with an electric mixer until smooth and creamy. Add lemon rind, juice and salt. Mix well.
Refrigerate until mixture begins to thicken. Whip the cream lightly, add to cheese mixture with lightly beaten egg whites. Lastly, fold in brandied strawberries. Be careful not to crush the strawberries.
Pour the mixture gently into the biscuit base. Refrigerate for at least six hours or overnight.
Before serving, add fresh strawberries glazed with warmed red currant jelly.
Return from Strawberry Cheesecake to Homepage