Ingredients
For the base
Hobnob biscuits - 300 gm
Unsalted butter melted - 80 gm
For strawberry preserve ( for filling and topping)
350 gm of frozen strawberry
50 gm of sugar or according to your sweetness
Lime juice - 25 ml
For filling
Cream cheese - 375 gm
Double cream - 300 ml
White chocolate -150 gm(melted)
Icing sugar - 50 gm or according to your sweetness
Half of the strawberry preserve
Gelatine - 8 gm
Water - 1/4cup
For topping
Strawberry preserve
Gelatine - 6 gm
Water - 1/8 th of a cup
Whipped cream - 200 ml
Fresh strawberries
Method
Blitz biscuits in a food processor/mixie until it's a fine powder.
Add melted butter to the biscuit and mix well.
Press the biscuit mix into a loose bottomed cake pan ( 8 or 9 inch) and bake at 175 degree C for about 10 mins. Let it cool.
Make the preserve by adding all the ingredients mentioned until preserve and cook on a medium low flame until it reduces and thickens a bit. Should resemble like a very runny jam. Let it cool.
In a small bowl bloom and dissolve gelatine in 1/4 cup water
To make the filling, add cream cheese, vanilla and beat for few seconds until mixed.
Add half of the strawberry preserve, melted white chocolate and fold gently.
In another bowl whip double cream with some icing sugar and beat until peaks are formed.
Add whipped cream to the cream cheese mix and fold.
Add gelatine and fold.
Pour the filling on top of the biscuit base and let it chill for 2-3 hours.
Topping
Bloom and dissolve gelatine in 1/8 cup of water. Add this to the remaining strawberry preserve and mix well. Pour it on top of the cheesecake and let it chill again for few hours or overnight.
Finally decorate the cheesecake with some whipped cream and fresh strawberries.
Remove from the loose bottomed pan carefully and enjoy !
