ANGELA’S STRAWBERRY CHEESECAKE
- 500 g Philadelphia cream cheese
- 400 g condensmilk
- juice of 1 lemon
- 1 ¼ cup tennis biscuits, crushed
- 70 g melted butter
- 250 g strawberries, chopped
- 15 ml gelatin dissolved in ¼ cup water
- 10 ml water
- ¼ cup strawberry jelly
- sliced fresh strawberries
Combine biscuit crumbs and butter, press into greased cream cheese pans and chill.
Beat the Philadelphia until smooth. Add condensmilk and lemon juice and beat until smooth. Fold through the gelatin mixture and chopped strawberries.
Pour into prepared bases chill 3 hours or until set.
Heat the jelly and water in microwave for 30 seconds or until runny.
Cool, arrange the sliced strawberries over cheesecake brush with jelly glaze and serve.
Recipe and photo: Angela De Roubaix
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