• 250g packet plain sweet biscuits (see note)
  • 150g butter, melted
  • 3 teaspoons powdered gelatine
  • 1 1/2 tablespoons boiling water
  • 500g cream cheese, softened
  • 2/3 cup caster sugar
  • 2 teaspoons vanilla bean paste
  • 300ml thickened cream, whipped
  • Hulled and halved strawberries, to decorate



  • Grease a 20cm-round (base) springform pan. Using a food processor, process biscuits until fine crumbs. Add butter. Process until combined. Press the biscuit mixture over base and side of prepared pan. Refrigerate for 10 minutes.
  • Meanwhile, sprinkle gelatine over boiling water in a heatproof jug. Whisk with a fork until gelatine has dissolved. Set aside to cool.

  • Meanwhile, using an electric mixer, beat cream cheese, sugar and vanilla until light and fluffy. Gradually beat in gelatine mixture until combined. Fold in whipped cream. Pour mixture into prepared pan, levelling top with a spatula. Cover. Refrigerate overnight or until set.

  • Remove the cheesecake from pan. Decorate top of cheesecake with strawberry halves. Serve.