Strawberry cheesecake

This recipe was submitted by Jacqui Penn as part of the reader recipe competition calling for a special occassion dessert.

Ingredients

200 g	Malt biscuits, or biscuits of choice, crushed
75 g	Melted butter, or more if required
3 tsp	Gelatine
⅓ cup	Cold water
250 g	Cream cheese, softened
200 g	Strawberry yoghurt (Main)
¾ cup	Caster sugar
300 ml	Cream, softly whipped

Directions

1. Prepare a 23cm Spring form tin with baking paper or 8 - 10 individual ramekins. Combine the crushed biscuits and butter and press into the bottom of the tin. Chill while making the filling.
2. Mix the gelatine and water and heat gently at 10 second intervals in the microwave until all the gelatine has dissolved. Set aside to cool.
3. In the food processor, process the strawberries until smooth; add the softened cream cheese, yoghurt and sugar. Add the cooled gelatine and blend together until combined.
4. Fold the whipped cream into the cream cheese/strawberry mixture carefully. Pour over the prepared base, cover and chill overnight.