No Bake Strawberry Cheesecake

For the Crust:

200g Food Lover’s Market Coconut Biscuits, crushed

125ml (1/2 cup) butter, melted

For the Strawberry Sauce:

500g Food Lover’s Market Sassy Strawberries, destemmed and roughly chopped

60ml (1/4 cup) white sugar

30ml (2 Tbsp) lemon juice

Zest of ½ a lemon

For the Filling:

500g cream cheese, softened

125ml (1/2 cup) sour cream

1 can condensed milk

10ml (2 tsp) vanilla extract

180ml (3/4 cup) strawberry sauce, cooled

250ml (1 cup) fresh cream

2 sachets gelatin powder

For the Crust:

In a large bowl, combine the crushed biscuits with the melted butter and combine well.
Press the mixture into a 24cm springform tin, making sure it is pressed down well enough to ensure the base doesn’t crumble.
Place the tin in the fridge while you prepare the rest of the recipe.

For the Strawberry Sauce:

In a medium sized saucepan, combine all the ingredients and simmer over medium heat for 10 – 15 minutes. Allow to cool then blend smooth.

For the Filling:

In large bowl, beat the cream cheese, sour cream, condensed milk, vanilla and strawberry sauce together until smooth.
In a separate large bowl, beat the cream until medium peaks form. Fold the cream into the cream cheese mixture until smooth.
Bloom the gelatine powder then melt it. Pour it into the mixture and mix well.
Transfer the filling into the set crust and place it back into the fridge to set for 2 – 3 hours or overnight.
Once set, gently take the cheesecake out of the tin, and place it on your chosen serving dish. Top with the rest of the strawberry sauce and a few extra fresh strawberries and edible flowers to garnish.
Make sure to keep refrigerated to ensure it doesn’t soften too much. Enjoy!