Arnott's Gluten Free Fresh Strawberry Cheesecake

Arnott's Gluten Free Fresh Strawberry Cheesecake

Arnott's Product
Gluten Free Scotch Finger >
  • Servings: 10
  • Occasion: Dessert, Entertaining
  • Prep time: 30 minutes
  • Chill time: Overnight


  • 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.

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