Ingredients:

• For the crust
• 7 to 8 – Digestive biscuits
• 5 tbsp – Melted Butter
• Cake contents
• 8 oz – Cream cheese
• 1.5 – oz Castor Sugar
• 4 oz – Whipped Cream
• 1/3 cup – Fresh strawberries, chopped
• 1.5 tsp – Natural gelatine
• 1 tsp – Sugar
• 2 tbsp – Boiling water.

Method:

1. Break into pieces and crumb the biscuits into a fine powder.
2. Combine this with the melted butter in a medium sized bowl.
3. Mix well and then press this down firmly to the base of your cake tin.
4. Place this in the fridge .
5. Beat the cream cheese until really smooth.
6. Add sugar and continue beating until the sugar dissolves completely.
7. If the cheese is too hard, heat it in the microwave for 4 mins and start beating immediately.
8. Keep this at room temperature.
9. Place gelatine, sugar in a bowl and mix.
10. Now add the boiling water and mix until the mixture dissolves, at room temperature.
11. Fold the gelatine into the cream cheese.
12. Gently fold in the whipped cream and strawberries.
13. Make sure you fold in very gently in one direction, so it maintains its fluffy texture.
14. Spoon this onto the prepared crust.
15. Refrigerate to set, it takes about 2 hours.
16. Decorate with strawberries and whipped cream just before serving.

Recipe courtesy of Lavina Amladi