1¾ cups (200 g) crushed digestive biscuits
⅓ cup (75 g) melted butter
2 gelatin packets (jell-o) with strawberry taste, (each 85 g)
1 cup boiling water
1 cup sugar
1 cup cold water
200 g. Philadelphia cream cheese, room temperature
1 cup whipping cream
¾ kg strawberries
½ kg fresh strawberries (about 3 cups)
1¾ cups water
1 tablespoon cornflour for each cup of strawberry juice
½ cup or more sugar depending on the sweetness of the strawberries
1-2 tablespoons lemon juice, according to taste
¾ cup strawberry jam
2 teaspoons water
Mix the crushed biscuits with melted butter and press into the bottom of a 23 cm. cheese cake pan.
Place the contents of the gelatin packets and sugar in a big bowl and add the boiling water, stir to melt the gelatin and sugar, add the one cup cold water.
Place the bowl in the refrigerator or over ice bowl, and stir from time to time till the mixture becomes thick like yogurt. Whip the one cup cream till stiff.
Beat the cheese in a food processor, remove and fold gently with the whipped cream.
Fold cheese-cream mixture with the thickened jell-o mixture.
Pour the cheese-gelatin mixture on top of biscuits crust and refrigerate 7 hours to set.
To prepare sauce: Boil strawberries and water 1-2 minutes; or till strawberries lose their color and water turns red. Strain juice without pressing on the solids.
Measure the strawberry juice and measure 1 tablespoon cornflour per each cup.
Mix the sugar and the cornflour, stir into the hot strawberry juice and boil till it thickens stirring constantly. Cool.
To prepare glaze: Place jam with 2 teaspoons water and bring to the boil, simmer few seconds, strain, cool slightly.
To finish and serve cheesecake: Cut strawberries and place on top of cake. Glace strawberries with the warm jam.
Remove sides of cake pan and serve cheesecake with the sauce on the side.
N.B.: Refrigerate cake at all times.