Ingredients
24 savoiardi sponge finger biscuits (200g)
2 tablespoons white rum (See Tip)
2 tablespoons milk
Halved strawberries, to decorate
FILLING
1 tablespoon powdered gelatine
2 x 250g blocks cream cheese, chopped, at room temperature
1 cup icing sugar mixture
½ x 250g punnet strawberries, trimmed
½ cup frozen raspberries, thawed
1 teaspoon finely grated lime rind
300ml tub thickened cream
TOPPING
½ x 250g punnet strawberries, trimmed
½ cup frozen raspberries, thawed
2 tablespoons icing sugar mixture
2 tablespoons white rum
1 tablespoon fresh lime juice
Method
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Invert base of a 23cm springform pan (base measures 22cm).
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Cut 23 of the biscuits into 7cm lengths, reserve trimmings. One at a time, quickly dip the flat side of each biscuit in combined rum and milk. Arrange biscuits, cut side down and flat-side facing in, around the side of pan. Coarsely chop remaining biscuit and biscuit trimmings. Sprinkle evenly over base of pan. Brush lightly with remaining rum mixture.
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To make filling, sprinkle gelatine over 2 tablespoons water in a small heatproof jug. Sit jug in a saucepan of simmering water. Stir until gelatine is dissolved. Cool slightly.
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Process cream cheese, sugar, berries and rind in a food processor until smooth. With motor operating, add gelatine, processing until combined. Transfer to a large bowl.
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Beat cream in a medium bowl with a hand-held electric mixer until soft peaks form. Fold into berry mixture. Spoon evenly over biscuit base. Smooth top. Refrigerate overnight until set.
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To make topping, process all ingredients in a food processor until berries are finely chopped.
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To serve, slide two egg slides under cheesecake base and transfer to a serving plate. Decorate with strawberries and some of the topping. Serve remaining topping separately.
