Arnott's Gluten Free Fresh Strawberry Cheesecake
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Step 1 Invert base of a 23cm round springform pan (base measures 22cm). Grease base and side and line base with baking paper.
Step 2 Reserve six biscuits. Process remaining biscuits in a food processor until finely crushed. Add butter. Process until combined. Press over the base and up the side of the pan. Refrigerate while making the filling.
Step 3 To make the filling, process strawberries in the same, clean food processor until smooth. Strain through a fine sieve, discarding seeds.
Step 4 Place gelatine and three teaspoons of water in a small bowl. Stir to combine. Place gelatine mixture bowl in a medium bowl of boiling water to keep gelatine dissolved while you make the filling.
Step 5 Process cream cheese and icing sugar in the same, clean food processor until smooth. Add the strawberry puree. Process until combined. Transfer to a large bowl.
Step 6 Fold in whipped cream and gelatine. Pour into biscuit case. Cover. Refrigerate for at least six hours or overnight until firm.
Step 7 To serve, cut reserved biscuits in half. Decorate cheesecake with whipped cream, strawberries, and reserved biscuits.