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.
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