Strawberries and cream cheesecake

Serves 6-8

Begin this recipe a day ahead

250g shortbread biscuits

100g unsalted butter

4 gold-strength gelatine sheets

500g cream cheese

395g can sweetened condensed milk

300ml thickened cream

200g white chocolate, melted, cooled

2x250g punnets strawberries

1/2 cup caster sugar

1 vanilla bean, split lengthways, seeds scraped

Grease and line a 23cm springform cake pan.  Place the biscuits in a food processor and process to fine crumbs.  Add the melted butter and process to combine.   Press into the base of the pan and chill for 30 minutes.

Meanwhile, soak gelatine in cold water for 5 minutes (check packet instructions).  

Process cream cheese and condensed milk in food processor until smooth.

Heat 100ml cream in a saucepan over low heat.  Squeeze gelatine leaves to remove excess water, then add to the warmed cream.  Stir off the heat until the gelatine dissolves.

Stir cream mixture into cheese mixture.

Beat remaining cream with electric mixers to form soft peaks.  Fold into the cream cheese mixture with the cooled chocolate.  

Pour over the base.  Chill overnight until set.

Hull and halve the berries.  Place sugar, vanilla bean and seeds, 1/3 cup water in a heavy based saucepan over low heat, stirring to dissolve sugar.

Simmer, without stirring for 5 minutes or until the mixture thickens slightly.  Add berries and cook for a further 1 minute.  

Cool completely, then pour over cheesecake just before serving.