Strawberry Cheesecake

Base:

125 g / 7 pieces digestive biscuits (crushed)

50 g melted butter

Cheese Cake:

250 g cream cheese

100 ml whipping cream

4 tbsp caster sugar

1 tbsp corn flour

2 small eggs

1 tbsp lemon juice

1/4 tsp vanilla extract

Strawberry Jam:

300 g fresh strawberry

2 tbsp caster sugar

1/8 tsp gelatine

Topping:

300 g fresh strawberry cut into half.

Method:

1. Fill a tray with water and place it into the oven.

2. Preheat the oven at 150 degrees celcius.

Base:

1. Mix digestive biscuits with melted butter, and press well into a 9 inch spring form pan. (its a tray with a base that can be lifted)

2. Chill in the refrigerator while preparing apple filling.

Cheesecake:

1. Beat the cheese till creamy.

2. Then add sugar and lemon juice and beat until homoganize.

3. Add in corn flour and beat.

4. Add in whipping cream and beat until its creamy.

5. Add in one egg at a time and beat until its smooth.

Strawberry Jam:

1. Boil the strawberry on a low heat.

2. Add sugar and gelatine, and stir until the jam thicken.

Overall:

1. Pour half the cheesecake batter into the spring form pan.

2. Top with strawberry jam. Stir lightly with a chopstick or a toothpick to create a ripple effect.

3. Pour the remaining cheesecake mixture on top.

4. Place the cheesecake on a rack on top of the water, and bake for 1 hour.

5. After its baked, leave it in the oven for another hour.

6. Remove from oven and let cool.

7. Top with strawberry, and brush a layer of jam on top.

8.Refrigerate until set.

9. BTW, i left it overnight.