FILLING: 2 cups CLOVER heavy cream, chilled 500g LANCEWOOD cream cheese, room temp and cubed ¾ cup CLOVER condensed milk 1/4 cup fresh lemon juice 1 tsp NOMU vanilla extract 250G fresh strawberries, washed & sliced ¼ cup HULETTS brown sugar 80g MOIR'S strawberry flavoured jelly
1. Add the finely crushed biscuits, melted butter and cinnamon together and mix until combined. Set aside. 2. Beat the cold heavy cream until soft peaks form. Add the cubed cream cheese, chilled condensed milk, vanilla extract, and lemon juice together and beat until combined and stiffened. 3. In a 7-inch springform cake pan or cake tart dish. Spray generously with non-stick spray. Add the crushed biscuit mixture and press firmly down. Pour the cream cheese mixture on top of the biscuit and spread evenly. Allow to set in the fridge while you prepare the strawberry topping. 4. Add the jelly powder to a small bowl and add 200ml of boiling water to the jelly. Mix until dissolved and set aside to cooldown until it’s reach room temperature. 5. Add the sliced strawberries, brown sugar and ¼ cup water to a small saucepan and cook the strawberries on a high heat until the liquid has reduced by 2/3rds. 6. Add the strawberries to the cooled jelly mixture and gentle pour it over the cream cheese filling. Use any kitchen utensil, similar to an ice cream stick, to gently swirl in the strawberry mixture with the cream cheese. Refrain from touching the biscuit base. 7. Refrigerate overnight. When serving, run a warm knife around the cake pin/dish to ensure an easy release. Serve as is.