- 250g Arnott’s Marie biscuits crushed
- 125g butter melted
- 85g jelly crystals
- 2 tsp gelatine powder
- 1 cup boiling water
- 175ml Carnation evaporated milk
- 250g cream cheese
- 2/3 cup sugar
- 1/2 cup fresh strawberries pureed
- 1 punnet fresh strawberries *to decorate
Mix biscuit crumbs and butter.
Line the base and sides of a large cheesecake pan with crumb mixture. Refrigerate until set.
Combine jelly crystals, gelatine and boiling water and mix well. Place in fridge.
Beat cream cheese and sugar until smooth. Add strawberry puree and strawberry jelly mixture. Mix well.
In a clean bowl, beat milk until thick. Add jelly mixture and cream cheese, and combine well.
Pour mixture into biscuit base and place in fridge to set.
When firm, gently top with fresh strawberries.