Strawberry Cheesecake

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Ingredients (Serves 10):

• 1 1/4 cups sweet biscuit crumbs

• 70g butter, melted

• 500g block cream cheese, softened

• 400g can condensed milk

• 1 tbs gelatine, dissolved in 1/4 cup boiling water

• Juice of 1 lemon

• 250g punnet Beerenberg strawberries

• 1/4 cup Beerenberg Red Currant Jelly

• 2 tsp water

• Sliced fresh strawberries, to garnish

Method:

1. Combine biscuit crumbs and butter, press into base of a lined and greased 20cm-spring form pan; chill.

2. Beat cream cheese until smooth. Add condensed milk and lemon juice and beat until smooth. Fold through the gelatine mixture and chopped strawberries. Pour into prepared base, chill 3 hours or until set.

3. Heat Redcurrant Jelly and water in the microwave for 30 seconds or until runny. Cool. Arrange sliced strawberries over the cheesecake, brush with redcurrant glaze and serve.