Strawberry Cheesecake

• 250 g unibic ladyfingers
• 1 cup apple juice
• 500 g softened cream cheese
• 34 cup caster sugar
• 1 large lemon, rind finely grated, juiced
• 3 teaspoons gelatin powder
• 300 ml lightly whipped pouring cream
• 375 g hulled small strawberries
• 12 cup strawberry jam

1. Grease and line the base and sides of a 5.5cm deep, 22cm (base) springform cake pan.
2. Dip biscuits, 1 biscuit at a time, into apple juice.
3. Use dipped biscuits to line the base of pan, cutting to fit.
4. Using a mixer, beat cream cheese, sugar and lemon rind until smooth.
5. Heat lemon juice and gelatin in a small saucepan over medium heat, stirring with a fork until dissolved.
6. Set aside to cool.
7. NOTE~ gelatin and cream cheese mixtures must be at the same temperature before combining.
8. Using mixer on low, beat gelatin into cream cheese mixture.
9. Fold in cream, mixing until combined.
10. Spoon filling over base and smooth surface.
11. Refrigerate cheesecake for at least 4 hours or overnight until set.
12. Arrange strawberries, pointed end up, over cheesecake.
13. Warm jam in a heatproof, microwave-safe bowl for 45 to 60 seconds on HIGH 100%.
14. Strain through a sieve and drizzle warm jam over strawberries.
15. Chill for 30 minutes or until jam sets.
16. Serve.

unibic ladyfingers, apple juice, caster sugar, lemon, gelatin powder, cream, strawberries, strawberry jam

Taken from www.food.com/recipe/strawberry-cheesecake-260363 (may not work)