This recipe is from Yummy Magazine (March 2009)
Ingredients
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[title] => "biscuit"
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[measure] => grams
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[method] => crushed
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[title] => butter, unsalted
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[measure] => grams
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[method] => melted
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[title] => cream cheese, low fat
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[method] => chopped for easy mixing
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[title] => sugar, confectioners/powdered
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[9560c77d-0dd3-4a84-adb1-5b3c98b6fa68] => Array
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[title] => milk, evaporated
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[measure] => grams
[title_custom] => evaporated milk (preferably low-fat)
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[title] => gelatin, original, dry, pkg, knox gelatine
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[title] => "strawberry, raw, 3.2 cm medium"
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)
-
125 grams plain sweet biscuits crushed
-
60 grams low-fat butter spread melted
-
375 grams low-fat cream cheese chopped for easy mixing
-
1/4 cup caster sugar
-
375 grams evaporated milk (preferably low-fat)
-
1 tsp vanilla extract
-
1 tbsp gelatin
-
1/4 cup just-boiled water
-
500 grams strawberries washed, hulled
Recipe Method
1.
Line a 9-inch
springform pan with foil. In a bowl, combine crushed biscuit and spread until the mixture comes together.
2. Press firmly into the base of the pan. Chill for 20 minutes until firm.
3. In a large bowl, using an electric mixer, beat cream cheese and sugar together until smooth. Gradually beat in evaporated milk and vanilla.
4. Whisk gelatin vigorously in boiled water with a fork until dissolved. Allow to cool, then beat into cheese mixture.
5. Chop half the strawberries and arrange over the biscuit base.
6. Pour in cheesecake mixture. Chill for at least 3 hours or overnight until set.
7. Serve cheesecake in wedges topped with the remaining strawberries (cut into quarters).
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