Strawberry Cheesecake - unbaked

Whenever I buy fresh berries for a particular dessert,  I never get around baking the intended dessert and that's where my son Tim comes in. 
Needless to mention what happened to the berries.

I solveed the problem by getting a bag of frozen strawberries and made this delicious strawberry cheesecake. 
The bag is still there, so now we know that Tim hates frozen strawberries. 

For the strawberry compote 
1 cup of frozen strawberry
zest of  one lemon
3 tbs lemon juice
5 tbs sugar

In a small pot add the above ingredients and simmer in a very low heat until the sugar has melted and began to bubble. This would take about 5-7 minutes. Remove from heat and cool it completely before using.


For the crust:
Melted butter 100g

Digestive Biscuits 250g

1 tbs brown sugar

Crush the  biscuits till it becomes a fine crust. Put it in a bowl and add the sugar. Mix well and add the butter. 
Press crumbs firmly into a 7in spring foam tin. Put pan in a zip log bag and refrigerate for at least 2 hours or more.

For the filling:

250g Cream cheese - soften

zest of 1 lemon

juice of  5 passion fruit- or more if you prefer it tart.

300g condense milk - or according to your level of  sweetness

1/4 cup hot water

1 tbs gelatin.

** You may add some strawberry compote and puree about 2 tbs. Then add to the cheese mixture.

• Beat the cream cheese till its creamy.
• Now add the milk and beat till thicken. Add the lemon zest.
• Put the gelatin in hot boiling water. Stirring until the gelatin has dissolved.
• Add juice to the gelatin mixture.  ** Mix well and pour into the mixture. Stir mixture and pour into the chilled base. Put pan in a zip log bag and refrigerate for about 8 hours or overnight. 

Remove the pie from the fridge and drizzle generous amount of the strawberry compote over the cake  before serving.

                                          

Enjoy...jue