Prep 20minute(s)
Ready In 20minute(s)
Serves 10
Ingredients
- juice of 1 lemon
- sliced fresh strawberries
- 1 1/4 cups sweet biscuit crumbs
- 1 tablespoon gelatine, dissolved in 1/4 cup boiling water
- 1/4 cup red currant jelly
- 2 teaspoons water
- 250g punnet strawberries, roughly chopped
- 400g can condensed milk
- 500g block PHILADELPHIA Cream Cheese, softened
- 70g butter, melted
Instructions
- Combine biscuit crumbs and butter, press into base of a lined and greased 20cm spring form pan; chill.
- Beat PHILADELPHIA 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.
- Heat redcurrant jelly and water in the microwave for 30 seconds or until runny. Cool. Arrange sliced strawberries over the cheesecake, brush with redcurrent glaze and serve.
PHILADELPHIA user tips
Are you the type to pull tricks out of your apron pockets to make our recipes even
yummier?
Then we want to hear from you! Register now to share your secret tips and tricks
with us (and your fellow PHILADELPHIA lovers!).
add Cracked Black Pepper Philly
created by Steve
Sounds strange but it leaves you with a cheesecake that will spark a lot of discussion and is very nice. Sweet, yet leaves you with a savoury after taste. Just split the above recipe and split the Regular Philly and Cond Milk into half, then add strawberrys to half and 1 tub of Cracked Black Pepper Philly. Try it. You will be pleasently suprised.
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