Prep Time: 25 mins
What you'll need
150g SPAR digestive biscuits
90g SPAR dairy butter
3 sheets gelatine, cut in strips
400g cream cheese
75g caster sugar
1 tsp vanilla extract
150ml SPAR double cream
250tbsp strawberry jam
400g strawberries, hulled
Place 150g digestive biscuits in a food bag and crush.
Combine with 90g melted butter and press into a 20cm loose bottomed spring form tin and chill.
Soak 3 sheets gelatine in 3 tbsp water until softened.
Beat 400g cream cheese, 75g caster sugar and 1 tsp vanilla in a large bowl until smooth.
Whisk 150ml double cream until thick and fold into the into the cream cheese mix.
Warm the gelatine in a small pan, until melted – do not boil or it will not set the cheesecake - carefully fold into the mixture.
Spread 250g strawberry jam over the base, then top with the cheese mixture. Smooth the surface and chill for at least 3 hours.
Make a coulis;
blend 200g hulled strawberries and sweeten to taste with icing sugar. Halve another 200g strawberries and decorate the top. Slice and serve with coulis.