Strawberry cheesecake

Method

First line the base of the cake with cling wrap

Base

* Melt butter in pan over low heat. Pour melted butter onto crushed biscuit, mix it evenly and press it onto the tin with a metal spoon (or hands with gloves) till compact.
* Fridge the base for 30 mins

Filling

* Beat cream cheese, sugar and lemon juice until smooth. Pour in combined gelatine and strawberry puree and mix well. Blend in cream.
* Carefully spoon filling into pan.
* Cover cake pan and refridgerate for at least 6 hours.

Topping

* Prepare the strawberry as instructions. Put halved strawberries on top of cake and pour jelly mixture. Fridge and serve chilled.

Tips

* I personally prefer the biscuit base to bit not as thick, so becarefull as to not making the base too thick. You can also add crushed wafers or cornflakes for a crispier base.
* Remember to not leave the cake out too long before serving as the jelly on top will melt.
* For the gelatine, I would first soak it with the water, then microwave it for about 40 seconds to ensure no lumps in it. You can choose to double boil the gelatine if wanted.
* Choose to make individual cheesecake or on a 23cm cake base
* Size of individual cheesecake is made from a muffin pan, makes around 12.