Strawberry Cheesecake

First of all, I would like to express my gratitude to KOPETRO for allowing us 

to go back home earlier during Ramadhan. Balik kul 4 cik jahhh..Syoknyeee..

Kul 4 lebih dah sampai rumah. Alhamdulillah..

So dapat lah melepaskan mengidam nak makan strawberry cheesecake semalam.

Sempat buat sebelum berbuka u ols. Sekejap je nak prepare. Nak tunggu boleh makan tu yang hazab. Kejap-kejap bukak fridge nak check dah boleh potong ke belum.

Tapi tetengah nak buat strawberry sauce tu, boleh pulak la gas habis.
Frustnye..simpan la balik strawberry dalam fridge.

Sudahnya, tak sempat nak tunggu beli gas, husband dah ngap dulu separuh bekas.

Because cheesecake is his favouriteeeee!

Sepatutnye jadi cenggini la cik jah oi.

Tapi tak sempat-sempat sangat, potong je la cheesecake togel ni hah.

Buruknye rope die! Yang penting ada rasa cheesecake ok.. ;p
Husband prefer 30:70 for the base:filling.
Kalau filling tebal, cepat muak katenye.

Ni snickers oreo cheesecake mase buat untuk birthday dia dulu.

Lagi tebal. Tapi cepat jugak je habis.  ; )

from here : original recipe

What you need:

1 1/4 cups sweet biscuit crumbs

70g butter, melted

500g block PHILADELPHIA Cream Cheese, softened

400g can condensed milk

1 tablespoon gelatine, dissolved in 1/4 cup boiling water

Juice of 1 lemon

250g punnet strawberries, roughly chopped

1/4 cup red currant jelly

2 teaspoons water

Sliced fresh strawberries

Make it:

COMBINE biscuit crumbs and butter, press into base of a lined and greased 20cm spring form pan; chill.

BEAT Philly* until smooth. Add condensed milk and lemon juice and beat until smooth. Fold through the gelatine mixture and chopped strawberries. Pour into prepared base, chill 3 hours or until set.

HEAT redcurrant jelly and water in the microwave for 30 seconds or until runny. Cool. Arrange sliced strawberries over the cheesecake, brush with redcurrent glaze and serve.