ANGELA’S STRAWBERRY CHEESECAKE
500 g Philadelphia cream cheese
400 g condensmilk
juice of 1 lemon
1 ¼ cup tennis biscuits crushed
70 g melted butter
250 g strawberries chopped
15 ml gelatin dissolved in ¼ cup water
10 ml water
¼ cup strawberry jelly
Sliced fresh strawberries
Combine biscuit crumbs and butter, press into greased cream cheese pans and chill.
Beat the Philadelphia until smooth. Add condensmilk and lemon juice and beat until smooth. Fold through the gelatin mixture and chopped strawberries. Pour into prepared bases chill 3 hours or until set.
Heat the jelly and water in microwave for 30 seconds or until runny. Cool, arrange the sliced strawberries over cheesecake brush with jelly glaze and serve.
Recipe posted by Angela De Roubaix
Photo: Angela De Roubaix
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