Hartley’s Strawberry Jam Cheesecake

Method

1. Line the bottom of a 23cm loose cake tin with greaseproof paper
2. Blend the biscuits in a food processor until finely ground.
3. Add the melted butter to the biscuits to form a thick paste
4. Place the mixture in the cake tin and spread evenly on the bottom.
5. Refrigerate for ½ hour or until the base has hardened
6. Soak the gelatine in cold water until soft.
7. Heat half the cream in a pan and add the drained gelatine. Mix until dissolved.
8. Soften the mascarpone in a large bowl using a wooden spoon.
9. Add the vanilla, jam, remaining cream and the icing sugar. Mix well until smooth.
10. Add the cream and gelatine mixture and combine.
11. Cut the strawberries in half and line standing flat side out around the inside corners of the cake tin.
12. Pour the mixture into the cake tin and refrigerate for 4 hours.
13. Remove from cake tin and serve.