Strawberry Cheese Cake

http://farm3.static.flickr.com/2666/4133459158_6d7cfe0e0c.jpg

from: http://www.taste.com.au/recipes/1553/strawberry+cheesecake

The sponge biscuit and apple juice base is both different and delicious :)

Ingredients (serves 10)

• 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 jam

Method

• 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.
• 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).
• 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.
• 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.