INGREDIENTS

• 1 Packet OK Coconut (Tennis) Biscuits, crushed
• 120g Butter, melted
• 1 Can Condensed Milk, sweetened
• 500g Cream Cheese
• 50ml Lemon Juice
• 1 Punnet Strawberries, fresh
• 100ml Strawberry jam

You will also need:

• A 20cm loose-bottomed round spring-form cake pan or a small suitable deep glass dish.
• Non-stick cooking spray.

METHOD

Prepare your loose-bottomed spring form cake pan by spraying the bottom and sides very well with a non-stick cooking spray.

Crust:

• Crush the biscuits until fine and mix well with the melted butter.
• Press the biscuit crumbs firmly and evenly on to the bottom and sides of the cake pan with the back of a dessert spoon or the bottom of a glass. Place in fridge until needed.

Filling:

• In a mixing bowl, add the condensed milk, cream cheese and lemon juice. Wisk together until smooth but work fast, as this mixture will thicken quickly.
• Without delay, pour the cream cheese mixture into the biscuit crust in the cake pan.
• Level out with the back of a spoon and place in the fridge to set for 4 hours before serving and adding the Strawberry topping.

Topping:

• Rinse the fresh strawberries and remove the tops. You may leave them whole or slice them according to your decoration preference.
• Warm the strawberry jam for a few seconds in the microwave or over boiling water. Stir gently until smooth and soft.

To Serve:

• Remove Cheesecake from the fridge.
• Release the spring-form and carefully slide your Cheesecake onto a serving plate.
• Decorate your cheesecake in any pretty pattern with the freshly prepared strawberries.
• Cut slices, place on serving plates and drizzle the cake slices with some softened strawberry jam before serving.

Chef’s Tips:

• Always keep the cake chilled in the fridge and serve cold.
• If you don’t have a loose-bottomed spring-form cake pan, you may use a suitable round or square deep glass dish and serve the cake directly from the dish.