Strawberry cheesecake

• Ingredients
• Nutrition

• 250g pkt Unibic Sponge Finger biscuits
• 1 cup apple juice
• 500g cream cheese, softened
• 3/4 cup caster sugar
• 1 large lemon, rind finely grated, juiced
• 3 teaspoons powdered gelatine
• 300ml pouring cream, lightly whipped
• 375g small strawberries, hulled
• 1/2 cup strawberry 

• Method
• Related Recipes
• Notes

1. Step 1
   Grease and line the base and sides of a 5.5cm deep, 22cm (base) springform cake pan. Dip biscuits, 1 at a time, into apple juice. Use to line the base of pan, cutting to fit.
2. Step 2
   Using an electric mixer, beat cream cheese, sugar and lemon rind until smooth. Heat lemon juice and gelatine in a small saucepan over medium heat, stirring with a fork until dissolved. Set aside to cool (gelatine and cream cheese mixtures must be at the same temperature before combining).
3. Step 3
   Using electric mixer on low, beat gelatine into cream cheese mixture. Fold in cream, mixing until combined. Spoon filling over base. Smooth surface. Refrigerate cheesecake for at least 4 hours or overnight until set.
4. Step 4
   Arrange strawberries, pointed end up, over cheesecake. Warm jam in a heatproof, microwave-safe bowl for 45 to 60 seconds on HIGH (100%). Strain through a sieve. Drizzle warm jam over strawberries. Chill for 30 minutes or until jam sets. Serve.