I am always sceptical when trying a new recipe so I think I was pretty brave to devise a recipe of something I’d never tried to make before. So here it is…Kamal’s recipe of Eggless Strawberry Cheesecake. It turned out quite nice and I’m afraid it got eaten before I could photograph the slices! Let me know how yours turns out and if the recipe can do with some modifications.
250g low fat cream cheese (you can also use the regular one)
1 cup sweetened condensed milk
7g sachet of gelatin (I used Vege Gel)
150g Digestive biscuits, crushed to powder
1 can strawberry pie filling OR 1 punnet fresh strawberries
Mix the crushed biscuits with the melted butter and press down firmly into a lined, 8 inch springform tin. Put in refrigerator.
Mix the cream cheese, condensed milk and chopped strawberries. If using the can of pie filling, put half in the mixture and leave the rest to keep as topping.
Prepare the gelatin as per sachet instructions and add to the mixture. Mix well and pour this mixture into the tin, over the biscuit base.
Refrigerate at least overnight. Pour remaining strawberry filling mixture on top of cheesecake and allow to set. Alternatively you can top the cheesecake with whipped fresh cream and decorate with hulled fresh strawberries.