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1
Make the heart: Soften the cream cheese in the microwave, and mix well with the strawberries (I used a food processor).
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2
Add the gelatin, and microwave the mixture until just before it starts to boil.
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3
Mix well to dissolve the gelatin completely.
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4
Pour into a heart shaped mold, and put in the freezer.
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5
Make the base: Put the biscuits in a plastic bag and smash up into fine crumbs.
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6
Add the melted butter and mix well.
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7
Butter or oil the cake mold (neither is listed in the ingredients).
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8
Line the bottom of the mold with the cookie crumb, and press down well using the back of a spoon.
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9
Make the unbaked cheesecake batter: Combine the cream, sugar and gelatin in a pan, and heat while stirring to dissolve the gelatin.
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10
Soften the 200 g of cream cheese in the microwave.
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11
Add the cream cheese to the pan and mix well.
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12
Pour into the cake mold from step 4.
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13
The cheesecake mix will blend better if you use a whisk.
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14
Take the frozen strawberry hearts from the molds.
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15
Sink the strawberry hearts into the cheesecake base, slowly and vertically.
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16
Warm up any leftover sauce from Step 2 in the microwave to make it liquid, and use it to decorate the top.
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17
Chill until set in the refrigerator.
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18
To remove from the mold, warm up the outside of the mold with a damp kitchen towel warmed up in the microwave.
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19
Note: Since this cheesecake is pretty firm, it's easy to remove from the mold and slice.
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20
The texture is springy and soft.
