Ingredients
1 ½ x 250g packets Arnott’s Butternut Snap Cookie
125g unsalted butter, melted
2 x 250g punnets fresh strawberries, hulled, chopped
FILLING
85g packet strawberry jelly crystals
2 teaspoons gelatine
2 x 250g blocks cream cheese, chopped, slightly softened
¾ cup sweetened condensed milk
½ cup thickened cream
ETON MESS TOPPING
300ml tub thickened cream, whipped
Crushed mini meringues and quartered fresh strawberries, to serve
Method
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Invert base of a 24cm round springform pan (base measuring 22cm). Lightly grease.
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Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press over base and three-quarters of the way up side of pan. Refrigerate for 30 minutes.
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Process chopped strawberries in clean food processor until smooth. Push puree through a sieve into a jug, pressing with the back of a spoon. Discard seeds. (Makes 1 ½ cups.)
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To make filling, stir jelly crystals and gelatine in ½ cup boiling water in a heatproof jug until dissolved. Cool. Stir in ½ cup of the strawberry puree.
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Process cream cheese and condensed milk in clean food processor until smooth. With motor operating, add jelly mixture, then cream, processing until combined and thick. Pour into biscuit crust. Refrigerate, covered, overnight, or until set.
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Decorate cheesecake with Eton mess topping by alternating dollops of cream with meringues and strawberries over top. Drizzle with a few spoonfuls of reserved puree.
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Serve with remaining puree.
TIP! Cream cheese needs to be slightly softened before processing to avoid lumps in the filling. Undecorated cheesecake can be made up to two days ahead. Decorate with topping just before serving.
