STRAWBERRY CHEESECAKE

STRAWBERRY CHEESECAKE
3 tubs smooth cream cheese at room temperature
(I used Lancewood brand for this one)
1 tin condensed milk
3 tsp gelatine
125 ml cream
juice of one big lemon
2 pkt Tennis biscuits
120 g margarine/ butter, melted
fresh strawberries for garnish

Crush biscuits and combine with melted margarine before lining your loose bottomed cake tin. Refrigerate til needed. Dissolve gelatin in lukewarm water, be careful that it doesn’t set.
Next beat cream cheese till soft, add condensed milk and continue beating for another 2 mins. Juice the lemon, strain the juice and add. Mix well before stirring in the cream.
Lastly stir in the gelatin until completely mixed & smooth. Pour into your biscuit base and chill overnight.
The following day you can decorate with anything you might fancy; blueberries, pineapple jam, granadilla pulp,peach slices, etc. I used strawberry halves around the cheesecake.
I then reduced about a cup of fresh strawberries with half tsp vanilla essence, 1 cup water and 3/4 cup sugar over medium heat. Once slightly thickened I blended it with my hand blender, cooled it down, then garnished the cheesecake just before serving.
Recipe posted by Sonja Beukes Oosthuizen