White Chocolate and Strawberry Cheesecake

A recipe without the hassle of making a meringue or pastry base by yourself. Quick and convenient for those with a busy schedule.

Source
Best Food Desserts by The Australian Women's Weekly

Serves
10

Preparation Time
25 minutes plus refrigeration time

Cooking Time
5 minutes

Ingredients

185 g butternut snap biscuits
80 g butter, melted
3 tsp of gelatine
2 tbsp water
2 x 250 g packets cream cheese, softened
400 g can sweetened condensed milk
300 ml thickened cream
150 g white eating chocolate, melted
500 g large strawberries, halved
80 g strawberry jam, warmed, strained
1 tbsp lemon juice

Method
1. Grease 23 cm springform tin.
2. Blend or process biscuits until mixture resembles fine breadcrumbs. Add butter; process until combined. Using hand, press biscuit mixture evenly over base of prepared tin, cover; refrigarte about 30 minutes or until firm.
3. Sprinkle gelatine over the water in small heatproof juf; stand jug in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 minutes.
4. Meanwhile, beat cheese and condensed milk in medium bowl with electric mixer until smooth. Beat cream in small bowl with electric mixer until soft peaks form.
5. Stir warm gelatine mixture into cheese mixture; fold in cream and chocolate. Pour cheesecake mixture into prepared tin, spreading evenly over biscuit base. Cover; refrigerate overnight.
6. Arrange strawberries on top of cheesecake; brush strawberries with combined jam and juice.


Note
For the garnish, use some extra white chocolate. However, caution must be taken when pouring the jam over the top as the warm jam will melt the chocolate. Also, I've used normal milk instead of the sweetened condensed milk the recipe called for.