Strawberry Cheesecake - Chrysl

Recipe by Chrysl Castelino

Ingredients:
200 gms digestive biscuits
50 gms salted butter
400 gms cream cheese
10 gms gelatin powder 
50 ml water, divided 
250 ml fresh cream
50 gms sugar 
325 gms strawberry crush 

For the glaze
5-6 tbsp strawberry crush
1 tsp gelatin powder (diluted in 3-4 tbsp hot water)
whipped cream
fresh/candied strawberries

Steps:

1. 
   Crush the biscuits in a food processor until you get a fine crumb.
2. Melt the butter in the microwave or on the stovetop and mix this into the biscuit crumb. The mixture should look like wet sand and hold together in a clump when you press it in your fist.
3. Transfer it into a springform pan and use the bottom of a glass to press it evenly into the bottom. Refrigerate for at least half an hour.
   
   
4. In a small bowl, add gelatin and 25ml of water. Set aside for 10 minutes to allow the gelatin to bloom.
5. Now stir in 25ml of boiling water and mix well till the gelatin has completely dissolved.
   
   
6. In a large mixing bowl, whisk the cream cheese using an electric beater until creamy and lump free.
7. Pour in the cream and continue to mix.
8. Now add the strawberry crush, gelatin and sugar. Mix until everything is well incorporated.
9. Pour the batter into the prepared springform pan.
10. Refrigerate for 4-5 hours until the cake has completely set.
    
    
11. Now gently run a warm butter knife around the edges of the cake and de-mould it from the cake pan.
    
    For the glaze  
12. Combine the diluted gelatin and strawberry crush in a bowl.
13. Pour this over the set cake and refrigerate for another hour.
14. Once the glaze has set, decorate the cake with whipped cream and strawberries.
15. ENJOY!