STRAWBERRY CHEESECAKE

SERVES 10. PREP 20 MINS. CHILL 1 HR 30 MINS. COOK 40 MINS

INGREDIENTS

• 150g almond biscotti

• 50g Arnott’s Scotch Finger biscuits

• 100g butter, melted

• 250g strawberries, hulled, chopped

• 100g (½ cup) caster sugar

• 375g cream cheese, at room temperature

• 1 egg

• 60ml (¼ cup) sour cream

• 100g white chocolate, melted toffee strawberries

• 155g (¾ cup) caster sugar

• 160ml (⅔ cup) water

• 2 tsp liquid glucose

• Pink food colouring, to tint

• 150g small strawberries

METHOD

1 Preheat oven to 150C/130C fan forced. Process biscotti and

Scotch Finger biscuits in a food processor until finely crushed. Add the butter. Process until well combined. Use a straight-sided glass to press mixture firmly over base and sides of a 12 x 35cm (base measurement) fluted tart tin with removable base. Place in fridge for 30 minutes to chill.

2 Meanwhile, combine the strawberry and 1 tbs of the sugar in a saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until tender. Strain through a fine sieve into a bowl, using the back of a spoon to push pulp through.

3 Process cream cheese, egg, sour cream and remaining sugar in food processor until smooth. Add chocolate and strawberry puree. Process to combine. Pour over base. Place on a baking tray. Bake for 30 minutes or until just set in centre. Cool cake in oven, with door ajar, for 1 hour. Place in fridge for 2 hours to chill.

4 Meanwhile, to make toffee strawberries, line baking tray with baking paper. Combine sugar, water and glucose in a saucepan over low heat. Cook, stirring, for 5 minutes until sugar dissolves. Increase heat to high. Bring to boil. Cook, without stirring, until mixture reaches 155°C (hard crack stage) on a sugar thermometer. Remove from heat. Add a little food colouring. Swirl pan to combine (do not stir). Dip the strawberries into toffee. Transfer to lined tray. Dip 2 forks in remaining toffee and pull apart to create spun toffee.

5 Remove cake from pan. Top with strawberries and spun toffee.