| Ingredient | Method |
| Base : 100g crushed oreo cookies, 40g butter, 10 strawberries slices Filling: 270g cream cheese, 90+30g caster sugar, 1 3/4 tbsp gelatin powder, 35 ml hot water, 100g strawberry puree 1 of 140g strawberry yogurt, 1 tbsp corn starch, 2 tsp lemon juice 1 tsp strawberry extract Strawberry Gelee: 20g caster sugar 25ml strawberry puree 1 tsp gelatin powder 2.5 tbsp hot water Aloe Vera Gelee: 1-2 aloe vera 15g caster sugar 50ml water 2 tsp gelatin powder 50 ml hot water Garnish: 1 strawberry | 1 Base: stir all ingredients until combined. Press mixture into base of 6 inches cake tin. Stand largest strawberry slices around inside edge of prepared pan 2 Filling: Cook the strawberry puree, 1tsp lemon juice and 30g sugar in double boiled until sugar melted. Set aside. Sprinkle gelatin powder into hot water, let stand for 5 minutes until dissolved. 3 Beat cream cheese, 90g sugar until smooth. Then add yogurt, 1 tsp lemon juice, puree, extract and corn starch until blended. Gradually whisk in gelatine. 4 Pour half of the batter into cake pan, refrigerate 15 minutes. 5 Strawberry Gelee: Sprinkle gelatin powder into hot water, let stand for 5 minutes until disolved. Mix it into strawberry puree. Pour the gelee carefully onto the cheesecake and refrigerate for half hour or until set. 6 Pour the remaining cheese batter into pan carefully, refrigerate for another 15 minutes. Garnish the strawberry slices on top of the cheesecake. Set aside. 7 Aloe Vera Gelee: Sprinkle gelatin powder into hot water, let stand for 5 minutes until disolved. Blend Aloe vera, water and sugar until well. Gradually whish in gelatin. Pour the gelee carefully onto the cheesecake. Chill in fridge for 3-4 hours. |
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