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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 10 |
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I had forgotten about this recipe I used to make it a lot and then going through some old recipe magazines found it once again. So I don't loose it I am posting it on here. This is a great easy dessert which my family loves, and we are now enjoying quite often again since finding this recipe. So if you love your strawberries & cheesecake you will love this. Time includes setting time. Ingredients:
250 g unibic ladyfingers |
1 cup apple juice |
500 g softened cream cheese |
3/4 cup caster sugar |
1 large lemon, rind finely grated, juiced |
3 teaspoons gelatin powder |
300 ml lightly whipped pouring cream |
375 g hulled small strawberries |
1/2 cup strawberry jam |
Directions:
1. Grease and line the base and sides of a 5.5cm deep, 22cm (base) springform cake pan. Dip biscuits, 1 biscuit at a time, into apple juice. Use dipped biscuits to line the base of pan, cutting to fit.
2. Using a mixer, beat cream cheese, sugar and lemon rind until smooth.
3. Heat lemon juice and gelatin in a small saucepan over medium heat, stirring with a fork until dissolved. Set aside to cool. NOTE~ gelatin and cream cheese mixtures must be at the same temperature before combining.
4. Using mixer on low, beat gelatin into cream cheese mixture.
5. Fold in cream, mixing until combined.
6. Spoon filling over base and smooth surface. Refrigerate cheesecake for at least 4 hours or overnight until set.
7. Arrange strawberries, pointed end up, over cheesecake.
8. Warm jam in a heatproof, microwave-safe bowl for 45 to 60 seconds on HIGH 100%.
9. Strain through a sieve and drizzle warm jam over strawberries.
10. Chill for 30 minutes or until jam sets. Serve.
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