For the cheesecake
- 200g (1¾ cups) digestive biscuits
- 100g butter, melted
- 1 standard packet lemon jelly granules
- 2 lemons
- 150g (2/3 cup) cream cheese, sieved
- 150g (2/3 cup) cottage cheese
- 100g caster sugar
- 150ml (½ cup) whipped cream
For the macerated strawberries
- 1 punnet fresh strawberries, hulled, washed and sliced into quarters
- 2 tablespoons lemon juice
- 1 tablespoon caster sugar
- Small handful fresh mint leaves
- Place digestive biscuits into a heavy freezer bag (double up if you like to avoid ripping) and using a rolling pin bash the biscuits up to a fine texture resembling fine crumbs – you can do this in a food processor if you prefer. Melt butter in a microwave or in a small pot over medium heat and mix with the biscuit crumbs.
- Press biscuit/butter mix into a non-stick, fluted loose-bottomed tin measuring 28cm/2cm deep (11”/1.5”), or into 8-10cm (3.5-4”) individual tins and place in fridge to chill for 1 hour.
- Meanwhile add ½ cup boiling water into jug, add the jelly granules and dissolve, then add the lemon juice, stir and chill in the fridge for 1.5-2 hours until almost set.
- Place cream cheese into the bowl of a stand mixer and using the paddle attachment, beat on high speed for 10 minutes to soften and whip up the cheese until soft. Add the sieved cottage cheese and caster sugar and continue to beat for a further few minutes. The mixture should be soft with a few tiny lumps from the texture of the 2 combines cheeses.
- Add the lemon jelly liquid from the fridge and whisk together lightly to combine before pouring into the pre-chilled biscuit base/s.
- Return to the fridge to chill overnight or until the top is set and just firm to the touch.
- To macerate the strawberries; add all ingredients to a small bowl and stir to combine, chill for 2 hours in fridge before severing alongside the pre-prepared cheesecake.
Note: in the pic above, I have cut individual cakes out of the one larger one, to do this just use a round cooking cutter.