Strawberry Cheesecake

Ingredients:

Base

110g butter, diced

200g digestive biscuits, finely crushed

2 tbsp brown sugar, firmly packed

50g cornflakes, crushed

60g dark chocolate, melted with 2 tbsp milk

Filling

500g cream cheese, diced

140g Castor sugar

2 tbsp lemon juice, strained

1 1/2 tbsp + 1 tsp powdered gelatine 

100ml water

300g strawberry puree

400ml thickened cream,

8 strawberries, halved

Topping

whipped cream

6 strawberries, sliced

Method for the base:

1. Melt butter in pan over low heat. Stir in digestive biscuits, sugar, cornflakes and mix well. Fry till fragrant.
2. Press into a greased 23 cm false-bottomed cake pan with the back of a metal spoon or your hand.
3. Cover cake pan and refrigerate for at least 30 minutes.
4. Spread melted chocolate on biscuit base.

Method for the filling:

1. Dissolved powdered gelatin in 100ml water.
2. Beat cream cheese, sugar and lemon juice till smooth, pour in combined gelatine and strawberry puree and mix well.
3. Press strawberry halves around side of cake pan and spoon filling into the pan carefully.
4. Cover cake pan and refrigerate for at least 6 hours.

Method for the topping:

1. Top cake with a layer of whipped cream and transfer cake to a serving plate.
2. Arrange strawberry slices on cake and chill before serving.