Luke Grant is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up her mother's no-bake strawberry cheesecake.

Base 

150g biscuits (milk arrowroot is good) 

125g melted butter 

Filling 

250g block cream cheese (I use Philadelphia brand, it’s the most consistent) 

¼ cup caster sugar 

1tbsp gelatin (dissolved in ¼ cup of boiling water)

300ml thickened cream 

1tsp vanilla 

Punnet of strawberries 

Method 
Grease a 20cm springform pan. 
Place biscuits in a food processor*. Process until they resemble fine breadcrumbs. Add the melted butter and blitz to combine. 
Using the back of a metal spoon, press mixture over the base of your pan to compact. Chill in the fridge until needed.
Meanwhile, place ¼ cup of boiling water into a small bowl or mug, sprinkle gelatin and mix until dissolved. Set aside to cool. 
Using the same food processor** add the cream cheese, sugar, thickened cream, and gelatin. Mix to combine. 
Once smooth, add vanilla and ¾ of the strawberries. Blitz again until smooth. 
Finely chop the remaining strawberries. Using a spatula, fold through your mix.
Pour the mixture over your biscuit base and refrigerate for at least four hours or until set.

* If you do not have a food processor. Crush biscuits, place into a bowl, add melted butter and stir to combine. 

** Alternatively you can use a mix master, electric hand mixer or mix by hand for this part. I just stick to the processor so I don't end up with as many dishes and it comes together so quickly.

Luke Grant is joined by Sarah Boorer, Communications professional &amp; CWA award-winning cook, to look at the world of baked goods, delicious treats and &amp; easy recipes.
This week Sarah whips up her mother's no-bake strawberry cheesecake.
Base 
150g biscuits (milk arrowroot is good) 
125g melted butter 
Filling 
250g block cream cheese (I use Philadelphia brand, it’s the most consistent) 
¼ cup caster sugar 
1tbsp gelatin (dissolved in ¼ cup of boiling water)
300ml thickened cream 
1tsp vanilla 
Punnet of strawberries 
Method 
<ol>
<li aria-level="1">Grease a 20cm springform pan. </li>
<li aria-level="1">Place biscuits in a food processor*. Process until they resemble fine breadcrumbs. Add the melted butter and blitz to combine. </li>
<li aria-level="1">Using the back of a metal spoon, press mixture over the base of your pan to compact. Chill in the fridge until needed.</li>
<li aria-level="1">Meanwhile, place ¼ cup of boiling water into a small bowl or mug, sprinkle gelatin and mix until dissolved. Set aside to cool. </li>
<li aria-level="1">Using the same food processor** add the cream cheese, sugar, thickened cream, and gelatin. Mix to combine. </li>
<li aria-level="1">Once smooth, add vanilla and ¾ of the strawberries. Blitz again until smooth. </li>
<li aria-level="1">Finely chop the remaining strawberries. Using a spatula, fold through your mix.</li>
<li aria-level="1">Pour the mixture over your biscuit base and refrigerate for at least four hours or until set.</li>
</ol>
* If you do not have a food processor. Crush biscuits, place into a bowl, add melted butter and stir to combine. 
** Alternatively you can use a mix master, electric hand mixer or mix by hand for this part. I just stick to the processor so I don't end up with as many dishes and it comes together so quickly.

Australia Overnight with Mike Jeffreys, 12am – 4am weekdays.

Wake Up Australia, 4am - 9:30am weekdays.

Australia Overnight with Mike Jeffreys, 12am – 4am weekdays.
Wake Up Australia, 4am - 9:30am weekdays.

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