Strawberry Cheesecake

1. 1

   Grease and line the base and sides of a 5.5cm deep, 22cm (base) springform cake pan.

2. 2

   Dip biscuits, 1 biscuit at a time, into apple juice.

3. 3

   Use dipped biscuits to line the base of pan, cutting to fit.

4. 4

   Using a mixer, beat cream cheese, sugar and lemon rind until smooth.

5. 5

   Heat lemon juice and gelatin in a small saucepan over medium heat, stirring with a fork until dissolved.

6. 6

   Set aside to cool.

7. 7

   NOTE~ gelatin and cream cheese mixtures must be at the same temperature before combining.

8. 8

   Using mixer on low, beat gelatin into cream cheese mixture.

9. 9

   Fold in cream, mixing until combined.

10. 10

    Spoon filling over base and smooth surface.

11. 11

    Refrigerate cheesecake for at least 4 hours or overnight until set.

12. 12

    Arrange strawberries, pointed end up, over cheesecake.

13. 13

    Warm jam in a heatproof, microwave-safe bowl for 45 to 60 seconds on HIGH 100%.

14. 14

    Strain through a sieve and drizzle warm jam over strawberries.

15. 15

    Chill for 30 minutes or until jam sets.

16. 16

    Serve.

No additional tips available.