Serves: 4 25 minutes
Soak the gelatine in a little water for about 5 minutes, then heat on very low flame just for the gelatine to dissolve. Puree the strawberries with half the sugar. In a food processor, blend together the cream cheese, sugar, creme fraiche and half the pureed strawberries. Remove into a bowl and mix in the gelatine. Check for more sugar if required. Chill in the freezer for about 15-20 minutes or till slightly thick taking care it doesn'set. Meanwhile to set the base, cut a 1/2 " thick slice from the base of the sponge cake and place at the bottom of a loose bottomed flan tin so as to cover the base. Press well. Sprinkle the fruit syrup on it and spread the remaining strawberry puree on top. Refrigerate to chill. Beat the chilled and slightly thickened cream cheese mixture well till smooth. Spread on the chilled cake in the flan tin. Refrigerate for about 4-6 hours or till chilled and well set. TIPS:
Any full fat soft cheese like ricotta, mascarpone or cottage cheese can be used in place of cream cheese. Creme fraiche is cream and thick yoghurt whipped together. The quantity of sugar can be varied according to taste. The strawberries can be hulled before pureeing if you like it so. Slices of bread can be used for the base of the cheesecake in place of a sponge cake. Serve the cheesecake chilled and garnished with: swirls of whipped cream and fresh strawberries.
