Ingredients

  • Cheesecake
  • 180g Tennis biscuits
  • 80g butter, melted
  • 600g smooth cream cheese, softened
  • 1 can (385g) NESTLÉ Sweetened Condensed Milk
  • 1 can (290g) NESTLÉ Dessert & Cooking Cream
  • 1 tsp vanilla essence
  • 15ml finely grated lemon zest
  • 80ml freshly squeezed lemon juice
  • 30ml gelatine granules
  • Topping
  • 50g strawberries, chopped
  • 80ml chunky strawberry jam
  • 45ml lemon juice
  • To Serve:
  • 125g fresh strawberries, sliced

Method

  • Cheesecake
  • Line a 20cm loose-bottomed cake tin with baking paper.
  • Place the biscuits into a mixing bowl and use a rolling pin to crush until crumbled.
  • Alternatively crumb the mixture in a food processor.
  • Add the melted butter and mix well.
  • Press the mixture into the base of the prepared cake tin and place in the refrigerator for 30 minutes to firm up.
  • Place the cream cheese, NESTLÉ Sweetened Condensed Milk and NESTLÉ Cooking Cream into a mixing bowl and mix until smooth.
  • Stir in the vanilla essence, lemon zest and lemon juice.
  • Melt the gelatine according to packet instructions and quickly stir into the creamy mixture.
  • Pour the mixture over the biscuit base and place in the refrigerator to set for a few hours, or overnight.
  • Topping
  • Place the strawberries, jam and lemon juice into a small pan and heat, until the jam has melted and the mixture is well combined.
  • Spoon the strawberry jam mixture in a thin layer over the cheesecake and decorate the top of the cheesecake with fresh strawberries.

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