This recipe is a must-try for cheesecake and strawberry fans.
What you’ll need
250g packet shortbread biscuits
100g unsalted butter, melted
4 gelatine sheets
395g can condensed milk
500g cream cheese
300ml thickened cream
200g white chocolate, melted
500g strawberries, hulled, halved
1/2 cup caster sugar
1/2 tsp vanilla essence
Directions
Soak gelatine in cold water for 5 minutes.
Grease and line the base of a 23cm round cake pan. Process the biscuits to fine crumbs in a food processor. Add the melted butter and combine. Press into the base of the pan. Chill for 30 minutes.
Process condensed milk and cream cheese in a food processor until smooth. Heat 100ml cream in a saucepan over low heat. Squeeze gelatine leaves to remove excess water, then add to the cream.
Remove from heat and stir until gelatine dissolves.
Stir cream mixture into the cheese mixture. Beat remaining cream with electric beaters to soft peaks. Fold into the cream cheese mixture with the cooled white chocolate.
Pour over the base, then chill overnight until set.
Place sugar, vanilla essence, and 1/3 cup water in a pan over low heat, stirring to dissolve sugar.
Simmer without stirring for 5 minutes until the mixture thickens.
Add strawberries and cook for a further minute.
Cool completely, then pour over cheesecake before serving.