Instructions:
- Prepare the base: Crush biscuits into fine crumbs. Mix with melted butter and 2 tablespoons of sugar until it resembles wet sand. Press firmly into the base of a greased and lined 9-inch springform pan. Chill for 15 minutes.
- Make the Strawberry Compote: Combine strawberries, 50g sugar, and lemon juice in a saucepan. Simmer until soft (about 5 mins). Mix cornflour with 1 tbsp cold water to create a slurry, then stir into the simmering strawberries. Cook for 1 minute until thickened. Remove from heat and allow to cool completely.
- Bloom and dissolve gelatine: Sprinkle gelatine powder over 4 tbsp cold water in a small bowl. Let it sit for 5 minutes. Gently warm (microwave for 10 seconds or bain-marie) until fully liquid and clear. Set aside to cool slightly.
- Whip the cream: In a separate clean bowl, whip the double cream until stiff peaks form. Keep chilled.
- Prepare the filling: Beat the softened cream cheese, sifted icing sugar, and vanilla extract until perfectly smooth. Slowly drizzle in the cooled, liquid gelatine while the mixer is on low speed, ensuring it is just combined.
- Fold: Gently fold the whipped cream into the cream cheese mixture in two additions using a spatula, taking care not to deflate the air.
- Assemble the Strawberry No Bake Cheesecake: Pour half of the cheesecake filling over the chilled base. Drop spoonfuls of the cooled strawberry compote over this layer. Use a knife or skewer to gently swirl the compote into the filling to create a marbled effect.
- Top Layer & Chill: Pour the remaining filling on top. Cover loosely with cling film and refrigerate for a minimum of 6 hours, or preferably overnight, until completely firm.
- Serve: Carefully release the cheesecake from the springform tin. Garnish with fresh strawberries and mint before slicing and serving.