Strawberry Frozen Cheesecake

Ingredients

250g strawberries

1 Tbsp icing sugar

200g Arnott's butternut snap biscuits

1/2 cup slivered almonds, toasted

75g butter (or marg), melted

375g cream cheese, room temp

1/2 cup caster sugar

1 tsp vanilla essence

300ml thickened cream, whipped

Directions

Hull 150g of the strawberries and blend with the icing sugar in a food blender or processor until smooth. Grease a round, 20cm snap release cake tin. Line the base and sides with baking paper, allowing the sides to overhang by 5cm. Process the biscuits in a food processor until finely crushed. Transfer to a medium bowl. Stir in almonds and butter until well combined. Transfer to prepared pan and use a spatula to spread and press over the base. Chill for 30 mins.
Use an electric mixer to beat cream cheese, caster sugar and vanilla extract in a medium bowl until smooth. Fold in whipped cream until combined.
Pour half the cream cheese mixture over the biscuit base. Spoon over half the strawberry puree. Pour remaining cream cheese over and spoon over remaining strawberry puree. Use the pointy end of a teaspoon to gently swirl to create a marbled pattern. Cover and freeze overnight or until firm.
Remove cheesecake from pan and place on a plate. Stand for 20 minutes. Quarter remaining strawberries and place on top.
Slice up and serve.
Really very good

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