Berry Daiquiri Cheesecake
Serves 10, Prep 40 mins
24 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, reserving 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, transfer cheesecake to a serving plate. Decorate with strawberries and some of the topping. Serve remaining topping separately.