Cocktail cheesecakes – treat yourself!

Serves 10, Prep 40 mins

24 savoiardi sponge finger

biscuits (200g)

2 tblsps white rum (See Tip) 2 tblsps milk

Halved strawberries, to decorate

FILLING

1 tblsp powdered gelatine

2 x 250g blocks cream cheese,

chopped, at room temperature 1 cup icing sugar mixture

½ x 250g punnet strawberries,

trimmed

½ cup frozen raspberries,

thawed

1 tsp finely grated lime rind 300ml tub thickened cream

TOPPING

½ x 250g punnet strawberries,

trimmed

½ cup frozen raspberries,

thawed

2 tblsps icing sugar mixture 2 tblsps white rum

1 tblsp fresh lime juice

1 Invert base of a 23cm springform pan (base measures 22cm).

2 Cut 23 of the biscuits into 7cm lengths, reserve trimmings. One at a time, quickly dip the flat side of each biscuit in combined rum and milk. Arrange biscuits, cut side down and flat-side facing in, around the side of pan. Coarsely chop remaining biscuit and biscuit trimmings. Sprinkle evenly over base of pan. Brush lightly with remaining rum mixture.

3 To make filling, sprinkle gelatine over 2 tblsps water in a small heatproof jug. Sit jug in a saucepan of simmering water. Stir until gelatine is dissolved. Cool slightly.

4 Process cream cheese, sugar, berries and rind in a food processor until smooth. With motor operating, add gelatine, processing until combined. Transfer to a large bowl.

5 Beat cream in a medium bowl with a hand-held electric mixer until soft peaks form. Fold into berry mixture. Spoon evenly over biscuit base. Smooth top. Refrigerate overnight until set.

6 To make topping, process all ingredients in a food processor until berries are finely chopped.

7 To serve, slide two egg slides under cheesecake base and transfer to a serving plate. Decorate with strawberries and some of the topping. Serve remaining topping separately.