Arnott's Gluten Free Fresh Strawberry Cheesecake

Arnott's Gluten Free Fresh Strawberry Cheesecake

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Servings:10
Occasion:Dessert, Entertaining
Preparation Time:30 minutes
Chill Time:Overnight

Ingredients

2 x 170g packets Arnott’s Gluten Free Scotch Finger Biscuits
125g unsalted butter, melted
300ml thickened cream, whipped
Fresh strawberries to decorate
250g punnet strawberries, hulled
2 x 250g blocks cream cheese, chopped, at room temperature
1 cup icing sugar
3tsp gelatine powder
300ml thickened cream, whipped

Preparation

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.

Notes

Decorate cheesecake up to 1 hour before serving. This amount of gelatine makes for a softer filling. If you like a firmer cheesecake
you can use one tbs gelatine and 1tbs water.