Preparation: 30 minutes + chillingServes: 10
Ingredients:
200g plain sweet biscuits
80g butter (melted)
1 tbs powdered gelatine
1/4 cup boiling water
2 punnets strawberries
2 tbs icing sugar
2 x 250g tubs of cream cheese
395ml can sweetened condensed milk
1 tsp vanilla extract
extra strawberries, halved, to garnish
1) Line base of a 20cm springform tin with baking paper. Process biscuits in a food processor until fine crumbs. Add butter and process until well combined. Press firmly over base of tin to cover. Chill while preparing cheese filling.
2) Sprinkle gelatine over boiling water and whisk well to dissolve. Set aside.
3) Trim tops from strawberries. Puree half with the icing sugar until smooth. Set aside. Finely dice remaining strawberries.
4) Place cream cheese into food processor and process until smooth. Add condensed milk, vanilla and gelatine mixture and process again until combined.
5) Stir in diced strawberries. Pour mixture over base. Using a teaspoon, drop small dollops of strawberry puree over the mixture. Drag a knife through the puree to give a swirl effect. Refrigerate for 4 hours or until set.
6) To serve, remove from tin and cut into wedges. Serve with extra puree and extra strawberries.
Nutritional value per serve:
11g protein, 21g fat (13g saturated fat), 50g carbohydrate, 1.5g dietary fibre, 1800kJ (430Cals).
