• Prep Time 30 minutes
  • Cook Time -
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • 200g digestive biscuits, crushed
  • 60g melted butter
  • Filling:
  • 1 1/2 tbsp powdered gelatin
  • 4 tbsp water
  • 300g cream cheese, thaw to room temperature
  • 125g castor sugar
  • 125ml whipping cream
  • 350g fresh strawberries, pureed


  1. Grease a 20-21cm spring form pan. Put crushed biscuits in a mixing bowl. Pour in melted butter and stir well with a metal spoon until evenly mixed.
  2. Press the biscuit crust onto the base of the spring form pan with the back of a metal spoon. Flatten and smoothen the biscuit base all round. Chill in the refrigerator while you prepare the filling.
  3. Sprinkle gelatin over water. Set aside until it turns spongy. Place bowl over hot water until the liquid turns clear.
  4. Beat cream cheese until smooth. Gradually add sugar and continue beating until light and fluffy.
  5. Add dissolved gelatin mixture to strawberry puree. Whip up whipping cream until soft peaks form. Add strawberry puree to cream. Set aside.
  6. Combine strawberry mixture with cream cheese mixture and smoothen the top with a spatula. Chill overnight until firm.

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