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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 10 |
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Found this recipe on Kraft's web site, then made a couple of minor improvements. When I made it yesterday, I added a full bottle of red food colouring for a red food party, but it didn't stop it from setting properly. I used skim Ingredients:
1 1/4 cups chocolate cookie crumbs |
60 g butter, melted |
500 g cream cheese, softened |
400 g condensed milk (fat free works fine) |
1 tablespoon gelatin, dissolved in |
1/4 cup boiling water |
1 tablespoon strawberry liqueur |
250 g punnet strawberries, roughly chopped |
1/4 cup strawberry jam |
2 teaspoons water |
fresh strawberries, sliced |
Directions:
1. Combine biscuit crumbs and butter, press into base of a lined and greased 20cm spring form pan; chill.
2. Beat cream cheese until smooth. Add condensed milk and liqueur and beat until smooth. Fold through the gelatine mixture and chopped strawberries. Pour into prepared base, chill 3 hours or until set.
3. 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.
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